Fruit Salad with Candied Nuts and Puff Pastry

You probably don't think of fruit salad as being in any way controversial. But I think it's divided into two camps - those who are happy to accept fruit salad as dessert and those who are not. I am firmly in the second group. So if you invite me to dinner and serve me fruit for dessert, not gonna lie, I'll be disappointed. But once you introduce another element like sweet puff pastry, that's a whole 'nother thing.

Since I was already making my fruit salad special with these sweet pastry cut-outs, I also added a satisfying crunch in the form of candied walnuts. Pecans would be great, too.

To me, the purpose of a dressing is to balance the various sweet and sour notes of whatever fruit you choose. It's just a bit of honey and orange juice but the zest added an amazing aroma. So now you have fruit, honey, nuts and pastry and that's practically a pie. And definitely dessert. Enjoy!

by Hungry Couple

Prep Time: 15 Minutes

Cook Time: 20 Minutes

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Ingredients (4 Servings)

• 1 Pint strawberries, hulled and sliced
• 1 Pint blueberries
• 2 Bananas, peeled and sliced
• 1 Tablespoon honey
• Zest of 1 orange
• Juice of 1 orange
• Pinch of salt
• 
  
• Candied Nuts:
• 1/2 Cup walnuts or pecans
• 1 Tablespoon butter
• 1 Tablespoon sugar
• Pinch of salt
• 
  
• Puff Pastry Cookies:
• 1 Sheet puff pastry
• Flour for dusting
• 1 Tablespoon cream or milk
• 1 Tablespoon regular or colored sanding sugar

Instructions

Pre-heat the oven to 400 degrees.

Spread the sheet of puff pastry out on a floured surface. Use whatever shaped cookie or biscuit cutters you like to cut out shapes. Transfer the cut pieces to a baking sheet lined with parchment paper, brush with the cream and evenly sprinkle on the sugar. Bake for approximately 15 minutes or until the pastry is puffed and a light golden brown.

While the pastry is baking, make the candied nuts by melting the butter in a large saute pan. Add the nuts and stir to coat. Sprinkle on the sugar and salt and stir to make sure the nuts are evenly coated. Continue sauteing on medium heat, stirring frequently, for about 5 minutes. Spread the nuts out on a piece of parchment paper, making sure they're not touching, and allow to cool.

In a large bowl, whisk together the honey, orange juice and orange zest. Add the fruit and toss to coat. Spoon into individual serving dishes, top with a handful of candied nuts and serve with the puff pastry.

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