MAKES 64 mini pastries
TOTAL TIME: 40 minutes
This recipe is based on Pepperidge Farm puff pastry, which is the most widely available brand; one sheet measures 9½ by 9 inches. Be sure to let the puff pastry thaw completely before using, otherwise it can crack and break apart. To thaw frozen puff pastry, allow it to sit either in the refrigerator for 24 hours or on the counter for 30 to 60 minutes.
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1 |
(9½ by 9-inch) sheet frozen puff pastry, thawed |
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1 |
cup (4 ounces) confectioners’ sugar |
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½ |
teaspoon grated lemon zest plus 2 tablespoons juice |
1. Adjust oven rack to upper-middle and lower-middle positions and heat oven to 425 degrees. Line 2 rimmed baking sheets with parchment paper.
2. Roll pastry into 12-inch square on lightly floured counter and cut into sixty-four 1½-inch squares. Transfer pastry to prepared baking sheets, spaced about ½ inch apart. Bake until fully puffed and golden, about 15 minutes, switching and rotating baking sheets halfway through baking.
3. Meanwhile, whisk sugar and lemon zest and juice together in bowl until smooth. Let pastry cool slightly, then dip tops in glaze. Let glaze set before serving.
VARIATIONS
SPEEDY COCONUT PASTRY BITES
Substitute ½ teaspoon coconut extract and 2 tablespoons milk for lemon zest and juice. Dip pastry tops in ½ cup toasted coconut immediately after dipping in glaze.
SPEEDY ALMOND PASTRY BITES
Substitute ¼ teaspoon almond extract and 2 tablespoons milk for lemon zest and juice. Dip pastry tops in ½ cup toasted sliced almonds, chopped, immediately after dipping in glaze.