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      In the kitchen with Sandra: Harvest Croissant

       
      By
      Oct. 14, 2013

      Harvest time is upon us once again! We are busy enjoying the fruits of our labor, literally. Canning, preserving and freezing the wonderful fruits and vegetables we have worked so hard all summer long growing. Many children have gone apple picking with their schools. Many Italian grandchildren have gone pear picking in their Nonni’s backyard! What to do with all this fruit? Enjoy a harvest breakfast croissant with them!

      Happy Harvest Breakfast Croissant

      INGREDIENTS
      3 apples, peeled, cored and cut into eight equal slices
      3 pears, peeled, cored and cut into eight equal slices
      1 tbsp butter
      1 tsp ground cinnamon
      2 tbsp brown sugar
      1 package 450gr (2 sheets) puff pastry, found in your grocer’s freezer
      2 tbsp melted butter

      Preheat oven to 375F. Line a baking sheet with parchment paper and set aside.

      In a saucepan cook the apple and pear slices with the butter, cinnamon and brown sugar on medium-high heat for about 15 minutes, or until the fruit is tender. Be careful not to overcook! Drain any excess liquid and cool the fruit slightly.

      Roll out the puff pastry sheets and cut 20 equal, long triangles from each sheet. Place a cool piece of fruit on the large end of each triangle and roll to resemble a croissant. Place the croissants on the parchment paper lined baking sheet. Brush the croissants with the melted butter and bake for about 15 minutes or until golden brown.

      Enjoy! And Happy Thanksgiving!

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