Small puff-pastry squares make great vessels for summer fruits steeped in honey and fresh lime juice. The technique for making the shells is similar to that used to create the French pastries known as vol-au-vents (or “flying in the wind,” so called for their ethereal texture). Vol-au-vents are traditionally filled with savory fillings and served as a first course. Here, plums and strawberries fill the pastries for the last course; feel free to substitute other fresh berries or stone fruits, and to garnish each with a tiny dollop of whipped cream, if you wish.
Recipe information
Yield
makes 12
Ingredients
Preparation
Step 1
Preheat oven to 375°F. On a lightly floured surface, roll out and trim dough to a 12-inch square, then cut dough into twelve 3-by-4-inch rectangles. Transfer to a parchment-lined rimmed baking sheet. Score a 1/2-inch border inside each rectangle (do not cut all the way through). Refrigerate or freeze until firm, about 30 minutes.
Step 2
Whisk egg and cream in a small dish. Brush onto dough borders, and sprinkle with sanding sugar. Bake until puffed, golden, and cooked through, 25 to 30 minutes. Using an offset spatula, press down on center of each shell (leave borders puffy). Transfer to a wire rack; let cool completely. (Shells can be stored in an airtight container at room temperature up to 2 days.)
Step 3
Stir together fruit, honey, zest, juice, and salt in a medium bowl. Let stand 30 minutes.
Step 4
Just before serving, divide fruit mixture among pastry shells. Drizzle with juice from bowl.
