It's nearly 80 degrees in Fredericksburg today and it feels divine! Who knows how long it'll last, it could easily snow next week.... but in the meantime the warm sunshine has me craving my spring favorites. These Cool Lime Pastries are similar to a recipe in an old Pampered Chef cookbook, but I've made a few changes through the years to improve them. Enjoy.
Cool Lime Pastries
1 package of puff pastry dough or crescent rolls
1 tsp. lime zest
2 Tbs. fresh lime juice (there's no substitute)
1/2 c. powdered sugar
1/4 c. sliced almonds
1 container of cool whip
Any two fruit combos (blueberry & strawberry, strawberry & blackberry, mandarin & kiwi, etc.)
Powdered sugar for dusting
Preheat oven to the temperature on either the puff pastry box or crescant roll tube. Spread the dough on a large baking sheet, press seams together to form one rectangle. Prick several times with a fork and bake 12-15 minutes or until light golden brown. Be careful not to overcook. Cool for 15 minutes.
Cut into small squares or using a biscuit or cookie cutter, cut into desired shapes.
In a large bowl combine sugar with whipped cream, zest and lime juice. Mix well. Place cream in ziplock container and pipe a mound onto each square or just place a dollop on each square. Top with fruit, and a sprinkle of almonds & powdered sugar.