Makes 4 servings
- 4 sheets puff pastry, thawed
- ½ cup apricot preserves, divided
- 1 peach, thinly sliced
- ¼ cup blueberries
- 1 tbsp turbinado sugar
Preheat oven to 400°F. Fold each puff pastry sheet into thirds to make a square. Use a knife to sparingly trim edges to make flush. Spoon 1 tablespoon of apricot preserves onto center of each pastry square. Fan three peach slices onto the center of each pastry. Place three blueberries between the peach slices on each pastry. Use a brush to glaze fruit with remaining preserves. Sprinkle with sugar.
Bake for 12 minutes or until lightly golden brown. Serve warm.
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