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Issue 562: Glazed Fresh Fruit Salad with Baked Cinnamon Twists

Rivky Kleiman

A new tangy twist on fresh fruit

Monday, October 02, 2017

 Mishpacha-Recipe

Food and prop styling by Janine Kalesis, photography by Hudi Greenberger

Refreshing, light, and oh, so tasty. A dessert you’ll keep making again and again.

INGREDIENTS

Yields 20 cinnamon twists,

 6–8 servings


FRUIT SALAD
  • Blueberries, strawberries, kiwi, mango, watermelon, cantaloupe, honeydew, and pineapple, sliced or diced according to your preference

FRUIT GLAZE 
  • 2 Tbsp orange or pineapple juice 
  • 3 Tbsp canola oil
  • 1 Tbsp lemon juice
  • 2 Tbsp honey
  • 1 Tbsp peach liqueur
CINNAMON TWISTS
  • 8 4-inch (10-cm) puff pastry squares
  • 2 Tbsp melted margarine
  • 3 Tbsp sugar
  • 1½ tsp cinnamon
PREPARATION

Preheat oven to 425°F (220°C).

Combine sugar and cinnamon in a small bowl. Place 4 puff pastry squares on a lightly flour-dusted surface. Brush 2 of the squares with melted margarine. Sprinkle the sugar-cinnamon mixture over the margarine on each square, leaving space around the edges. Top each coated square with a plain square and seal the edges. Brush top with melted margarine.

Slice each stacked square into 5 strips lengthwise. Twist each strip 3 times and lay on a parchment-lined baking sheet. Place the baking sheet in the freezer while you repeat the steps with the next 4 puff pastry squares. Freeze unbaked twists for 10 minutes. Bake 9–11 minutes until golden brown.

Remove from oven. Brush with melted margarine and sprinkle with remaining sugar-cinnamon. Combine ingredients for fruit glaze. To serve: Plate or place fruit in a small bowl. Drizzle with glaze. Serve along with 1–2 baked cinnamon twists.

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