Peach, Nectarine, Plum and Grape Breakfast Pastry

By flour_arrangements

Ingredients

• 3 cups sliced Fowler Packing peaches, nectarines, plums or red grapes (or a combination)
• 2 tablespoons plus 1/2 cup sugar, divided
• 4 tablespoons butter, softened
• 1 teaspoon ground cinnamon
• 1 package frozen puff pastry sheets, thawed
• 1 large egg
• 1 tablespoon water
• Confectioners' sugar (optional)

Preparation

Step 1

Mix sliced fruit and 2 tablespoons sugar in a bowl.

In another bowl, combine butter, 1/2 cup sugar and cinnamon; beat until well blended.

Unwrap 1 pastry sheet and spread half of butter mixture down the middle third. Spread half of sliced fruit over butter.

On each side of the fruit, beginning at the fold, cut 7-8 diagonal lines down the pastry. Fold each piece toward the center, alternating from side to side, from top to bottom of pastry. Crimp the top and bottom.

Repeat process for second pastry.

Beat egg with water and brush on top of pastry. Place on a baking sheet lined with parchment paper and bake according to package directions.

Remove from oven when golden brown and let cool. Dust with confectioners' sugar if desired.

Makes 6 servings.