This dessert usually happens when guests text that they’re already on the way. A sheet of pastry, a bowl of fruit, something creamy — and suddenly the kitchen looks like it was planned.
Difficulty
Easy
Prep Time
12 minutes
Cook Time
15 minutes
Total Time
27 minutes
Servings
6 small dessert cups
Ingredients
Instructions
- Heat the oven to 200°C / 400°F and lightly grease a muffin tin.
- Cut the puff pastry into squares and press them gently into the cups without flattening the corners.
- Toss the fruit with lemon juice and cornstarch so it thickens slightly while baking.
- Spoon the fruit into the pastry cups, keeping it loose and uneven.
- Bake until the pastry has risen and turned golden, about 15 minutes.
- Let the cups cool just enough to handle.
- Stir yogurt with honey and vanilla until smooth.
- Fill the warm cups with the yogurt mixture and dust lightly with powdered sugar before serving.
Serving Ideas
These are best eaten the same day, but they travel well for a lunchbox dessert.
For a less sweet version, skip the sugar on top and add extra lemon zest instead.
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