Recipe of the Week: Boozy Fruit Bites

Recipe of the Week: Boozy Fruit Bites

I had some Rummy Pineapple in the cupboard and turned it into these tiny puffed pastries. I took frozen puff pastry (defrosted) and cut into 1-inch squares, then placed on parchment paper-covered cookie sheets one inch apart. Brush with egg wash, add a small slice of fruit, then top with an almond crumble topping before baking at 400 degrees for 12 minutes. After cooling, I sprinkled some powdered sugar over them, and Voila! Tiny tasty morsels, perfect for holiday entertaining. (NOTE: You can use canned pineapple if you don’t have Rummy Pineapple– pineapple preserved in rum– in your cupboard.)

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