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Petite Paradise Pies

Petite Paradise Pies

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Sweet potatoes are the secret ingredient that makes these tropical fruit and nut pies absolutely exquisite.  They're like a mini-tropical vacation on a plate.

serves 6 people

Ingredients

cost per recipe: $11.09

The price is determined by the national average.

  • 1

    package (10 ounces) Pepperidge Farm® Puff Pastry Shells, thawed

  • 3/4

    cup lemon curd

  • 1/4

    cup tropical dried fruit bits

  • 2

    tablespoons chopped crystallized ginger

  • 6

    tablespoons pineapple preserves

  • 1

    cup diced cooked sweet potato

  • 2

    tablespoons chopped macadamia nuts

  • 2

    tablespoons flaked dried sweetened coconut

  • 6

    sprigs fresh mint

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How to Make It

Step 1

Heat the oven to 400°F.

Step 2

Place the pastry shells on a lightly floured surface. Roll each pastry shell into a 7-inch circle. Fold the edge of each circle in 1/2-inch to form a rim. Crimp the rims with a fork. Place the pastries onto 2 baking sheets. Prick the pastries with a fork.

Step 3

Bake for 15 minutes or until the pastries are golden brown. Stir the lemon curd, fruit bits and ginger in a small bowl.

Step 4

Spread 1 tablespoon preserves on each pastry. Spread about 2 tablespoons lemon curd mixture on each pastry. Top evenly with the sweet potato, nuts and coconut. Garnish with the mint, if desired.

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Made With
Pepperidge Farm® Puff Pastry Shells

Pepperidge Farm® Puff Pastry Shells

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