Ingredient: mango guava preserves

When it comes to fruit, some flavor combinations just automatically work well. But, when you start to dig deeper, you can discover some less common amazing flavor combos.

There’s something about using tropical fruits that have a way of transporting us to the best parts of summer. Summer desserts don’t have to be complicated. Add a scoop of ice cream and you’ve got a sweet treat that’s even more agreeable, with little extra energy expended. Whether it’s a simple fresh fruit parfait, or a rustic galette (the word sounds so exotic and continental), this is the time of year fresh fruit can do a lot of the heavy lifting in a dessert, you don’t have to spend a lot of time in the kitchen.

You know how sometimes a recipe can take a long time to make but the end result isn’t that great which makes for a low return on your investment. When it comes to galettes, it’s definitely a high return on investment because they  turn out so nice and hardly take any time at all especially if using frozen puff pastry.

Print Recipe

Nectarine, Mango & Guava Mini Galettes

Votes: 1
Rating: 5
You:

Rate this recipe!

Keyword

mango guava & nectarine galettes

Servings

MetricUS Imperial

Ingredients

• 1 sheet puff pastry, thawed
• 4 Tbsp sugar
• 2 Tbsp cornstarch
• 2 tsp lime juice
• 2/3 cup mango guava preserves
• 2 large fresh, ripe nectarines
• 1 egg + 1 Tbsp water
• Coarse sugar, optional

Keyword mango guava & nectarine galettes Servings MetricUS Imperial Ingredients 1 sheet puff pastry, thawed 4 Tbsp sugar 2 Tbsp cornstarch 2 tsp lime juice 2/3 cup mango guava preserves 2 large fresh, ripe nectarines 1 egg + 1 Tbsp water Coarse sugar, optional

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 375 F. Line a baking sheet with parchment paper.
2. In a small bowl, whisk together sugar, cornstarch. lime juice & preserves. Set aside.
3. Slice nectarines then chop them slightly. Divide preserve mixture in half. Fold half of it into the nectarine pieces.
4. Cut puff pastry sheet into 6 even squares. Divide the remaining preserve mixture between the puff pastry squares placing a spoonful in the middle of each. Divide nectarine filling equally between the squares.
5. Brush edges with egg wash & fold up sides to form galettes. Brush top dough with egg wash & sprinkle with coarse sugar.
6. Bake until golden brown & bubbling, about 20 minutes.

Recipe Notes

• Instead of puff pastry, I had a bit of frozen homemade pastry leftover from a previous bake, so I used it instead. Worked out just fine.