Crispy Crepes with Fresh Fruits

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You can substitute a mixture of tropical fruits for the berries, if you like.

Difficulty: Medium

Hands-on: 15 minutesTotal: 30 minutes

Serves: 6

Ingredients

  • ½ package (16 oz.) frozen puff pastry, thawed
  • 3 Tbsp. confectioners’ sugar, divided
  • 1 cup chopped strawberries
  • 1 cup raspberries
  • 1 cup heavy cream
  • ¼ cup shredded, unsweetened coconut
  • 1 Tbsp. coconut-flavored rum

Directions

  • Preheat the oven to 400°F.
  • Place the puff pastry sheet on a work surface and cut into 12 equal-sized pieces. Place the pastry pieces on a baking sheet.
  • Bake the pastry approximately 10 minutes. Remove from the oven and use a sifter to shake 1 tablespoon confectioners’ sugar over the puff pastry. Return to the oven and continue baking for approximately 5 minutes or until golden. Place the puff pastry on a wire rack and let cool to room temperature.
  • Place the berries in a food processor and pulse to form a rough purée.
  • Whip the cream with 1 tablespoon confectioners’ sugar until thick, but not stiff. Stir in the coconut and rum.
  • To serve, place 1 piece of puff pastry in the middle of each serving plate, spoon some cream over the pastry, and then top with some purée. Place another pastry on top and sprinkle with remaining confectioners’ sugar.

Recipe Information

Serves: 6

Ingredients

  • ½ package (16 oz.) frozen puff pastry, thawed
  • 3 Tbsp. confectioners’ sugar, divided
  • 1 cup chopped strawberries
  • 1 cup raspberries
  • 1 cup heavy cream
  • ¼ cup shredded, unsweetened coconut
  • 1 Tbsp. coconut-flavored rum

Directions

  • Preheat the oven to 400°F.
  • Place the puff pastry sheet on a work surface and cut into 12 equal-sized pieces. Place the pastry pieces on a baking sheet.
  • Bake the pastry approximately 10 minutes. Remove from the oven and use a sifter to shake 1 tablespoon confectioners’ sugar over the puff pastry. Return to the oven and continue baking for approximately 5 minutes or until golden. Place the puff pastry on a wire rack and let cool to room temperature.
  • Place the berries in a food processor and pulse to form a rough purée.
  • Whip the cream with 1 tablespoon confectioners’ sugar until thick, but not stiff. Stir in the coconut and rum.
  • To serve, place 1 piece of puff pastry in the middle of each serving plate, spoon some cream over the pastry, and then top with some purée. Place another pastry on top and sprinkle with remaining confectioners’ sugar.

Nutrition Information

Nutrition Information
Amount per serving
Calories400
Total Fat30g
Saturated Fat15g
Cholesterol55mg
Sodium110mg
Total Carbohydrate26g
Dietary Fiber3g
Sugars6g
Protein4g