Pop Up Your Personal Pastries

Harvest Peach and Cinnamon Hand Pastries with Caramel Icing
1 recipe pastry dough
2-3 medium ripe peaches, peeled and chopped
1 streusel base recipe
1/3 cup Mascarpone cheese, or sweetened cream cheese
1 recipe egg wash
1 recipe Caramel Icing
Turbinado sugar


In a small bowl, toss peaches with streusel base.
Spread a small amount of Mascarpone in the center of the pastry and top with peaches.

Brush edges of pastry with egg wash.
Place top pastry on top of peach mixture and press to seal. Repeat.
Freeze for 10-15 minutes before baking. Prick each pastry with a toothpick about 10 times.

Brush with egg wash and bake for 15-20 minutes, or until golden.
Let cool slightly.
Frost while still warm, sprinkle with sugar.

Makes 8-10 pastries

Apple Crumble Hand Pastries with Mascarpone and Caramel Icing
1 recipe pastry dough
2-3 Honey Crisp, Golden Delicious, or Granny Smith, apples, peeled and chopped
1/3 cup Mascarpone cheese, or sweetened cream cheese
1 streusel base recipe
1/4 cup prepared, or homemade caramel sauce
1 recipe egg wash
1 recipe Caramel Icing
Turbinado Sugar

In a small bowl, toss apples with streusel base.
Spread a small amount of Mascarpone in the center of the pastry and place a small amount
of apple mixture on bottom half of pastry.
Drizzle apples lightly with caramel.
Brush edges of pastry with egg wash.
Place top pastry over apple mixture, press to seal.
Freeze for 10-15 minutes before baking. Prick each pastry with a toothpick about 10 times.

Brush with egg wash and bake for 15-20 minutes, or until golden. Let cool slightly.

Frost while still warm, sprinkle with sugar.

Makes 8-10 pastries

Pear and White Chocolate Hand Pastries with Caramel Icing
1 recipe pastry dough
3-4 Bosc or Anjou pears, peeled and chopped
1 streusel base recipe
1-2 oz good quality white chocolate, broken into pieces
1 recipe egg wash
1 recipe Caramel Icing
Turbinado sugar

In a small bowl, toss pears with streusel base.
Place a small amount of pear mixture on bottom half of pastry.
Sprinkle white chocolate pieces over pear mixture.
Brush edges of pastry with egg wash.
Place top pastry on top of apple mixture and press to seal.
Freeze for 10-15 minutes before baking.
Prick each pastry with a toothpick about 10 times.
Brush with egg wash and bake for 15-20 minutes, or until golden.
Let cool slightly. Frost while still warm, sprinkle with sugar.

Maker 8-10 pastries

Pastry Dough Recipe:
2 1/2 cups flour
1/2 tsp salt
2 tbsp sugar
1/2 cup butter, chilled and cut into small pieces
4 oz cream cheese, cut into small pieces
1 egg, beaten
2-4 tbsp cold water

In a food processor, combine dry ingredients with butter and cream until coarse crumbs
form. With machine running, slowly add the egg. Add water 1 tablespoon at a time until
dough comes together.
Divide dough in half. Form into rectangular blocks and flatten.
Wrap and place in freezer for 10-15 minutes.
On a lightly floured board roll half of dough into a 13×18 rectangle.
Using pastry press, cut out 2 shapes for each pastry.

Streusel Base Recipe:
1/4 cup brown sugar
1/4 cup white sugar
2 tsp flour
2 tsp butter, softened
1/4 tsp cinnamon


In a small bowl or food processor, combine all ingredients until well blended.

Egg Wash Recipe:
1 egg
1 tsp water

In a small bowl, whisk together water and egg until well blended.

Caramel Icing:
1/4 cup butter
1/2 cup brown sugar
2 tbsp milk
1 cup powdered sugar
2 -4 tsp hot water

In a small sauce pan, melt butter.
Add brown sugar and cook for 2 minutes, or until bubbly.
Remove from heat, add milk. Stir in powdered sugar until smooth. Add additional water for
desired thickness. Stir while using to keep consistency smooth.

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