Fruit Pizzas

Name: Fruit Pizzas - Renata H.
Ingredients: 1 package of pastry sheets; 100 g melted butter; various non; juicy fruits; 2 tablespoons of ground almonds; 2 tablespoons of brown sugar

Dessert - Fruit Pizzas by Renata H. - Recipia

I had some pastry sheets and leftover fruits in the fridge waiting to be used, so I tried this quick recipe that resembles pizza in shape, but is not at all a classic pizza. The pastry sheets find a good purpose here, and the result is something between a tart and a sweet snack. It’s a practical option when you have simple ingredients and don’t want to make a whole cake. Quick Info Total time: 30 minutes Preparation time: 10 minutes Baking time: 20 minutes Servings: depends on the size of the discs, 4-6 large pieces Difficulty: easy Recipe type: quick dessert, sweet snack Ingredients 1 package of pastry sheets (thawed if frozen) 100 g melted butter less juicy fruits (apples, oranges, pears – enough to cover the surface of the discs) 2 tablespoons ground almonds 2 tablespoons brown sugar Preparation method 1. Overlap 10-12 pastry sheets, each brushed with melted butter, including the last one. 2. Cut discs from the sheets, either with a plate, a stainless steel ring, or any round shape you have. The leftovers can be used another time. 3. Carefully place each disc in a baking tray lined with parchment paper. 4. Sprinkle ground almonds over each disc. 5. Slice the fruits thinly and arrange them over the sheets in a ray shape. 6. Sprinkle brown sugar on top. 7. Place the tray in a preheated oven at 180°C and bake for about 20 minutes, until the sheets become crispy and the sugar starts to melt slightly. 8. Serve immediately while they are warm and crispy. Why I make the recipe often It’s one of the recipes I turn to when I have leftover pastry sheets and a few fruits that no one would eat as they are. It’s quick to prepare and doesn’t dirty too many dishes. Plus, you can vary with what you have on hand. Tips and variations Tips Use fresh or well-thawed pastry sheets so they don’t break when brushed. Brush each sheet, not just the top – it helps with texture and even baking. Slice the fruits as thinly as possible; they bake quickly and don’t soften the sheets too much. Substitutions Butter can be replaced with margarine if needed, but the final taste will be different. Almonds can be swapped with walnuts, peanuts, or even coconut, depending on what you have. Variations You can also try puff pastry instead of pastry sheets. It can be made with a single type of fruit or a mix, depending on your preferences and what you have on hand. Serving ideas They are best eaten warm, immediately after taking them out of the oven. If you like, you can sprinkle a little powdered sugar just before serving. Frequently asked questions What do I do if I don’t have a stainless steel ring for cutting? Use a smaller plate, a bowl, or any round shape that is sturdy and accessible. What type of fruits should I avoid? Avoid very juicy fruits, like plums or overly ripe peaches. They soften the sheets and they won’t remain crispy. Can I make the discs smaller for individual snacks? Yes, smaller discs work too; the baking time can decrease by 2-3 minutes. If I don’t have brown sugar, can I use something else? White sugar works, but brown sugar gives a more distinct flavor and caramelizes better. Can I keep them for the next day? They can be kept, but the sheets won’t be crispy anymore and the taste won’t be as pleasant as when they are fresh. Nutritional values The values below are approximate, for one serving (out of 6): Calories: 200-230 kcal Carbohydrates: 25-30 g Protein: 2-3 g Fats: 10-12 g Values depend on how much butter is actually used and the type of fruits. Storage and reheating These mini "pizzas" made of pastry sheets don’t store well – they soften quickly and lose their crispy texture. If you must keep them, cover them loosely at room temperature for a few hours. I do not recommend reheating, as the sheets become harder, not crispy. It’s best to make and serve them immediately.

Fruit Pizzas

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