Preheat oven to 400F. Line baking sheet with parchment paper; set aside.
Looking to cut down on time? Prepare the pastries and cool completely. Place in an airtight container and store at room temperature for up to 3 days.
Servings and Ingredients
|1 (17.3-oz.) pkg. frozen puff pastry sheets, thawed (2 sheets)|
|1 (5.3-oz.) container Hy-Vee vanilla Greek yogurt|
|¼ c. lemon curd|
|1 tbsp. lemon zest|
|1 (8-oz.) container Hy-Vee frozen whipped topping|
|1 ½ c. fresh strawberries|
|1 ½ c. fresh blueberries|
|1 ½ c. fresh raspberries|
|¼ c. seedless raspberry preserves|
|Hy-Vee powdered sugar, for serving|
Things To Grab
- Baking sheet
- Parchment paper
- 3-inch round scalloped cutter
- Medium bowl
- Piping bag or spoon
Unfold each pastry sheet onto a lightly floured surface. Use a 3-inch round scalloped cutter to cut six rounds from each sheet. Place cutouts on prepared baking sheet. Bake for 10 to 12 minutes or until puffed and lightly golden. Cool pastries on a wire rack.
Combine yogurt, lemon curd and lemon zest. Fold in whipped topping.
Cut each pastry horizontally in half. Pipe or spoon yogurt mixture on pastry bottoms; top with berries. Spread preserves on cut sides of pastry tops; place tops on fruit. Dust with powdered sugar.
- Make-Ahead Tip: prepare the pastries and cool completely. Place in an airtight container and store at room temperature for up to 3 days.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 5mg
- Sodium: 210mg
- Total Carbohydrates: 33g