#fruitfilled

You can make these cherry and cream cheese danishes in your air fryer in no time at all. They are flaky, creamy, and full of fruity goodness!

Ingredients: 1 sheet of puff pastry, thawed. 4 ounces cream cheese, softened. 1/4 cup powdered sugar. 1/2 teaspoon vanilla extract. 1/2 cup cherry pie filling. 1 egg, beaten for egg wash. Powdered sugar, for dusting optional.

Instructions: Preheat your air fryer to 350F 180C. In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Unroll the thawed puff pastry sheet and cut it into 4 equal squares. Place a dollop of the cream cheese mixture in the center of each pastry square. Top the cream cheese mixture with a spoonful of cherry pie filling. Fold the pastry squares in half diagonally, creating triangular pastries. Press the edges to seal. Brush the tops of the pastries with beaten egg for a golden finish. Place the pastries in the air fryer basket, making sure they don't touch each other. Air fry at 350F 180C for 10-12 minutes, or until the pastries are golden brown and puffed up. Remove the cherry and cream cheese danish pastries from the air fryer and let them cool slightly. Dust with powdered sugar if desired before serving. Enjoy your delicious Air Fryer Cherry and Cream Cheese Danish!

Prep Time: 15 minutes

Cook Time: 10 minutes

This lattice pie crust tart is a fantastic alternative to traditional pie. It looks great and tastes great too. It's a treat that you can make your own by filling it with your favorite fruit or custard.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon salt. 2/3 cup cold unsalted butter, cubed. 4-6 tablespoons ice water. Your favorite tart filling e.g., fruit, custard, etc..

Instructions: Pulse flour and salt together in a food processor. Pulse the mixture until it looks like coarse crumbs after adding the cubed butter. Icy water should be added slowly, one tablespoon at a time, and pulsed until the dough comes together. Cut the dough in half, press into disks, cover with plastic wrap, and put them in the fridge for at least 30 minutes. On a floured surface, roll out one disk of dough to fit your tart pan. Put the dough in the pan, trim the edges, and then add the filling. For the lattice crust, roll out the second disk of dough and cut it into strips. To make a lattice pattern, weave strips over the filling. Cut off any extra dough, seal the edges, and put the tart in the fridge for 15 minutes. Warm the oven up to 190C 375F. When the crust is golden and the filling is bubbling, the tart is ready. Let the tart cool down before you serve it.

Prep Time: 45 minutes

Cook Time: 45 minutes

These delightful sugar cookie fruit tarts are the perfect summer treat. With a buttery sugar cookie crust filled with creamy cheesecake filling and topped with fresh and colorful fruits, they're both delicious and visually appealing. Enjoy them at parties, gatherings, or as a special dessert for any occasion.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, softened. 1/3 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 8 oz cream cheese, softened. 1/3 cup powdered sugar. Assorted fresh fruits e.g., strawberries, blueberries, kiwi, raspberries. 1/4 cup apricot preserves or any fruit preserves of your choice.

Instructions: Warm your oven up to 350F 175C and get a tart pan ready. Melt the butter and mix it with the sugar in a bowl until the mixture is smooth. Mix the egg and vanilla extract in well after adding them. Slowly add the flour and mix it in until a dough forms. Make sure the dough is spread out evenly on the bottom and sides of the tart pan as you press it in. After the oven is hot, bake the sugar cookie crust for 12 to 15 minutes, or until it turns a light golden color. Make the cheesecake filling while the crust is baking. To do this, mix the softened cream cheese and powdered sugar until the mixture is creamy and smooth. Let the sugar cookie crust cool all the way down after it's done. Cover the crust with the cheesecake filling and spread it out evenly. Now, put the fresh fruits on top of the cheesecake filling in a way that looks nice. Put the apricot preserves in a small saucepan and heat them over low heat until they melt and become smooth. To make the fruit tarts look shiny, brush them with the warm preserves. Before serving, put the fruit tarts in the fridge for at least 30 minutes. Serve these tasty Sugar Cookie Fruit Tarts with Cheesecake Filling and enjoy them!

Prep Time: 25 minutes

Cook Time: 15 minutes

These three old-school pudding recipes are comforting, satisfying and simple to make – plus, they’re weight loss-friendly! Apple and sultana strudel Baked Bramley apples and plump sultanas encased in flaky filo pastry… say no more! serves 6 4½ sight per serving ready in 1 hour vegan What you need: 400g Bramley apples, peeled, cored and thinly sliced 2 tsp lemon juice 15g sultanas 1 tsp ground…