Raspberry- mango dessert bruschetta


Yield: 20 dessert bites
Prep Time: 30 min Cook Time: 15 min

1 sheet of Puff Pastry (I use Pepperidge Farm), thawed
1 large egg, whisked
2 tablespoons granulated white sugar
ground cinnamon

4 ounces cream cheese, softened
1/3 cup plain or vanilla Greek yogurt
1/2 cup heavy cream
2 to 3 tablespoons powdered sugar
1/2 teaspoon lemon zest

halved raspberries
chopped, ripe fresh mango
very small mint leaves

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silpat mat.

2. Brush some egg onto the puff pastry sheet. Sprinkle sugar on top of the egg. Sprinkle cinnamon on top of the sugar. Roll the pastry into a log- grab short sides and roll. Cut slices from the log (you should be able to get about 20 slices). Place the slices on the prepared baking sheet. Bake 15 minutes. When the pastries come out of the oven, use a spatula to flatten any pastries that may have puffed up a bit.

3. In a medium bowl, use an electric mixer to combine the cream cheese and yogurt. Mix until smooth and creamy. Add in the cream. 2 tablespoons powdered sugar and lemon zest. Mix until thick and creamy. Taste. If you’d prefer more sweetness, mix in another tablespoon of powdered sugar. Spread a generous amount of the topping mixture onto each pastry. Top decoratively with mango, raspberry and a mint leaf. Keep refrigerated until ready to serve. It’s okay to make these a few hours ahead.