Most of the time I get my recipes from the internet by either searching for something I have in mind or eating with my eyes via Pinterest. Very rarely do I use cookbooks but its something that I’ve been wanting to get more into. They help you cook with a “theme” and sometimes its nice just to learn how to make something delicious from a book that you can feel with your hands.
So a few months ago I purchased Skye McAlpine’s latest cookbook on Amazon. I’ve been following Skye’s instagram for years. She is an avid cook and curator of the most beautiful life in Venice, Italy. Give her a follow if you don’t already – her photos transport you to another time and place.
Just like her Instagram, Skye’s cookbook is filled with delicious, simple recipes inspired by her love of the Venetian city she calls home. I bought the book mainly for Skye’s dessert and sweet recipes and have not been disappointed as make my way through the book. As I get more comfortable with baking, I don’t always follow the directions to a “T’ and substitute ingredients with what I have on hand. But, overall the book has been the source of many of my “petite treats” inspirations lately.
If you’re interested in purchasing the book you can use this link here !
Skye’s ‘Peach & Saffron Pastries’ were the inspiration for my latest Rose Plum Pastry creation. Skye is a lover of pastries and I love that she uses pre-made pastry puffs. I’ve used the Pepperidge Farm pastry puffs before but loved the rustic style of Skye’s version, so I made my own, but with a plum twist! These turned out so picturesque and perfect for mid-winter. The vivid color of the plums adds a fresh pop and the raspberry rose jam adds a unique flavor combination.
Here is how I made it!
Rose Plum Pastry Ingredients
- 3 tablespoons of Raspberry Rose jam. I got this at my local Marianos in the cheese section – its heavenly. A strong raspberry base with a hint of floral sweetness from the rose.
- 5 red plums
- 1 package of thawed Pepperidge Farm Puff Pastry Sheets
- 3 tablespoons heavy cream
- 1 egg
Rose Plus Pastry Directions
1. Preheat the oven to 350 degrees.
2. Heat up the jam in a small saucepan until it liquifies – set it aside to cool.
3. Cut and thinly slice your plums (I left my skin on, but you can take off if you like)
4. Cut your pastry puff into four rectangular sheets and lay them on your baking sheet. Cut 1 inch slits on the corners so you can later fold them up.
5. Whisk the cream into the jam. Once combined spoon the contents into the center of your pastry sheets.
6. Lay your plums into the center of your pastry sheet and then fold the sides towards the center and pinch the corners of the pastry.
7. Crack your egg and add a small bit of cream to the mixture. Whisk everything and brush the egg wash over your pastries.
8. Bake for about 25 to 30 minutes. Watch it in the oven – it will be finished when your pastry becomes golden and crispy.
These came out gorgeous and what I love is that you can use any fruit you have on hand. This is why I love the versatility of pastry puffs. Honestly, the only con I can think of when using these pastry puffs is that you have to remember to thaw them in advance. That’s it!
These pastries would be delightful with some whipping cream or powdered sugar, but when I made them I enjoyed them plain. I hope you like them and thank you to Skye for being my inspiration!
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