Individual Fruit Compote Pies
- Level: Easy
- Yield: 12 pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 61
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 2 g
- Cholesterol
- 13 mg
- Sodium
- 122 mg
- Level: Easy
- Yield: 12 pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 61
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 2 g
- Cholesterol
- 13 mg
- Sodium
- 122 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F.
- In a small bowl, whisk together the egg and water. Set aside.
- Place the puff pastry on a lightly floured surface and roll to 1/8-inch thick. Cut 12 (3 3/4- inch) circles from the puff pastry. If the dough begins to stick, lightly dust with flour.
- Place 2 teaspoons of the fruit compote onto the middle of each circle. Lightly brush the edges with the egg wash and fold the pastry over so that the edges meet. Using a fork, press the edges together to seal. Brush the tops of the pies with the egg wash and poke several holes in the top of the pies for steam to escape.
- Place the pies 1-inch apart on a baking sheet lined with parchment paper and bake until golden brown, approximately 25 minutes.
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