LIFESTYLE → RECIPES

Glazed Fresh Fruit Salad with Baked Cinnamon Twists

A new tangy twist on fresh fruit

By Rivky Kleinman

2 min read October 2, 2017

Food and prop styling by Janine Kalesis | photography by Hudi Greenberger

Refreshing light and oh so tasty. A dessert you’ll keep making again and again.

INGREDIENTS

Yields 20 cinnamon twists

6–8 servings

FRUIT SALAD

Blueberries strawberries kiwi mango watermelon cantaloupe honeydew and pineapple sliced or diced according to your preference

FRUIT GLAZE

2 Tbsp orange or pineapple juice
3 Tbsp canola oil
1 Tbsp lemon juice
2 Tbsp honey
1 Tbsp peach liqueur

CINNAMON TWISTS

8 4-inch (10-cm) puff pastry squares
2 Tbsp melted margarine
3 Tbsp sugar
1½ tsp cinnamon

PREPARATION

Preheat oven to 425°F (220°C).

Combine sugar and cinnamon in a small bowl. Place 4 puff pastry squares on a lightly flour-dusted surface. Brush 2 of the squares with melted margarine. Sprinkle the sugar-cinnamon mixture over the margarine on each square leaving space around the edges. Top each coated square with a plain square and seal the edges. Brush top with melted margarine.

Slice each stacked square into 5 strips lengthwise. Twist each strip 3 times and lay on a parchment-lined baking sheet. Place the baking sheet in the freezer while you repeat the steps with the next 4 puff pastry squares. Freeze unbaked twists for 10 minutes. Bake 9–11 minutes until golden brown.