#fruitpastry

These vegan macarons offer a delightful fusion of sweet mango flavor with crunchy hazelnuts.

Sweet and colorful world of mini fruit tarts, perfect for any occasion.

A delightful treat, these Raspberry Cream Cheese Kolaches combine the tartness of fresh raspberries with the creaminess of cheese, all wrapped in a flaky biscuit dough. Ideal for a sweet snack or breakfast!

Ingredients: 1 package 8 oz cream cheese, softened. 1/4 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 cup fresh raspberries. 1 package 16 oz refrigerated biscuit dough. 1/4 cup raspberry jam. Powdered sugar for dusting. Cooking spray.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract until smooth. Gently fold in the fresh raspberries into the cream cheese mixture. Separate the biscuit dough into 8 equal portions. Flatten each portion into a 3-inch circle. Place about 2 tablespoons of the cream cheese and raspberry mixture in the center of each biscuit circle. Fold the edges of the biscuit dough over the filling, forming a square shape and leaving the center slightly open. Place the filled kolaches on a baking sheet sprayed with cooking spray. Bake in the preheated oven for 15-18 minutes, or until the kolaches are golden brown. Remove from the oven and let them cool for a few minutes. Warm the raspberry jam in the microwave for about 20 seconds until it's slightly runny. Drizzle the warmed raspberry jam over the kolaches. Dust with powdered sugar. Serve warm and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

A rustic and flavorful tart featuring a combination of juicy plums and nectarines, wrapped in a flaky pastry crust.

Ingredients: 1 1/4 cups all-purpose flour. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1/2 cup unsalted butter, cold and cubed. 1/4 cup ice water. 2 cups plums, sliced. 2 cups nectarines, sliced. 1/4 cup granulated sugar for fruit filling. 2 tablespoons cornstarch. 1 tablespoon lemon juice. 1 teaspoon vanilla extract. 1 egg, beaten for egg wash. 1 tablespoon turbinado sugar for sprinkling.

Instructions: Preheat the oven to 400F 200C. In a food processor, combine flour, sugar, and salt. Add cold cubed butter and pulse until mixture resembles coarse crumbs. Gradually add ice water while pulsing until dough starts to come together. Transfer dough to a floured surface and shape into a disk. Wrap in plastic wrap and refrigerate for 30 minutes. In a bowl, combine sliced plums, nectarines, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss until fruit is evenly coated. On a floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Transfer to a parchment-lined baking sheet. Arrange the fruit mixture in the center of the dough, leaving about 2 inches of dough around the edges. Fold the edges of the dough over the fruit, pleating as needed. Brush the edges of the dough with beaten egg and sprinkle with turbinado sugar. Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the fruit is bubbling. Allow the galette to cool slightly before serving. Enjoy!

Prep Time: 45 minutes

Cook Time: 40 minutes