Atreasure chest of dazzling glazed fresh fruits could adorn the center of your table elegantly—until it’s time for dessert.
Two 12-x-15½-x-½-inch baking sheets
Prepare the puff pastry. Refrigerate it for up to 2 days before using.
At least 1 hour before baking, roll the puff pastry into an
Roll the dough up loosely on a rolling pin and transfer it to a baking sheet. Cover surface completely with plastic wrap. Refrigerate it for at least 30 minutes before shaping.
Line a baking sheet with baking parchment.
Prepare an egg wash glaze by beating the egg in a small bowl briefly with a fork just to combine the yolk and white.
Remove chilled puff pastry sheet from refrigerator and trim
With the ruler as a guide and using a sharp knife or pastry wheel, cut off two
Using the dull side of a paring knife, press slanted lines along the sides of the two pieces of puff pastry at
At least 20 minutes before baking, position rack in lower third of oven;
Remove the free-form strip from the refrigerator. Trim each short end even. Prick close together over the entire surface of the strip’s base, using a pastry docker or the tines of a fork. (Pricking in this instance keeps the base from puffing too much, causing the strips to be kicked off.) Apply a second coat of egg wash to the strips; then poke the tip of the paring knife straight down into each strip in three or four places. These slits serve the same purpose as pricking.
Place in the preheated oven and
Reduce temperature to 325 degrees and bake for 10 to 15 minutes longer, or until the pastry is golden brown and sounds and feels crisp when pierced in two or three places with a skewer, signifying it is baked through. Remove from oven; lift parchment with the pastry to a rack to cool completely.
Pour the jelly into a
Serve the day assembled, cutting the entire pastry into
© 1984 Flo Braker estate. All rights reserved.