Individual Fruit Compote Pies
ACTIVE TIME: 25 minutes
TOTAL TIME: 50 minutes
Yield: 12 Pies
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- 1 large egg
- 1 teaspoon water
- 1 (14-ounce) package frozen puff pastry dough, thawed but still cold
- 1/2 cup fruit compote
- All-purpose flour, for rolling
ACTIVE TIME: 25 minutes
TOTAL TIME: 50 minutes
Yield: 12 Pies
Procedure
- Heat oven to 375ºF. Line a half-sheet pan with parchment paper and set aside.
- In a small bowl, whisk together the egg and water. Set aside.
- Place the puff pastry on a lightly floured surface and roll to 1/8-inch thick. Cut 12 (3 3/4- inch) circles from the puff pastry. If the dough begins to stick, lightly dust with flour.
- Place 2 teaspoons of the fruit compote onto the middle of each circle. Lightly brush the edges with the egg wash and fold the pastry over so that the edges meet. Using a fork, press the edges together to seal. Brush the tops of the pies with the egg wash and poke several holes in the top of the pies for steam to escape.
- Place the pies 1-inch apart on the prepared half-sheet pan and bake until golden brown, approximately 25 minutes.
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