Individual Fruit Compote Pies
- Level: Easy
- Yield: 12 pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 61
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 2
- Cholesterol
- 13
- Sodium
- 122
Ingredients
1 whole egg
1 teaspoon water
1 (14 ounce) package puff pastry dough, thawed but still cold
1/2 cup fruit compote
All-purpose flour
Directions
- Preheat the oven to 375 degrees F.
- In a small bowl, whisk together the egg and water. Set aside.
- Place the puff pastry on a lightly floured surface and roll to 1/8-inch thick. Cut 12 (3 3/4- inch) circles from the puff pastry. If the dough begins to stick, lightly dust with flour.
- Place 2 teaspoons of the fruit compote onto the middle of each circle. Lightly brush the edges with the egg wash and fold the pastry over so that the edges meet. Using a fork, press the edges together to seal. Brush the tops of the pies with the egg wash and poke several holes in the top of the pies for steam to escape.
- Place the pies 1-inch apart on a baking sheet lined with parchment paper and bake until golden brown, approximately 25 minutes.