Hi everyone! I’m extremely excited to announce that this is my 100th post since starting Just One Cookbook! I want to dedicate this post to everyone who has been following my recipes and thank you all for giving me great motivation, support, and love throughout this journey.
From my close friends who helped spread the word in the beginning to all the foodie blogger friends that I met along the way, you are what keeps me passionate about sharing more yummy recipes. The original goal was only to keep my recipes well-organized and handy for myself and my kids (eventually), and that’s why I started the website. Now I am enjoying the food blogging experience, meeting new friends and fans along the way, and sharing the joy of cooking.
Some of you asked me how I manage my time between the website and two little kids. Aha! That’s a very good question. After I started this website my life really has not much spare time left. I even had to give up on most of my favorite TV shows and some beauty sleep (ouch!). The only “free” time I have on most days is the kids’ afternoon nap and after 8 pm when they go to sleep. During the free time, I try to cook, take photos, edit photos for the post, write recipes, visit blogs, and respond to comments/emails. Typically, my day usually ends around 2 am.
I try to respond to everyone’s specific questions about the recipe as soon as I can (it’s my priority). But sometimes I’m way too busy and I won’t be able to get to them right away so thank you for being patient. These days I respond to everyone’s comments via email and if I feel others can also benefit from my answer, then I will also leave it in the comment section as well.
Lastly, I want to thank my husband, Shen. He’s been very supportive of my blog from the very beginning. As I have mentioned before, he works on behind the scene stuff (any technical task) as well as photo editing. Thank you, honey!
My blog would be a one way street without your support. Thank you for making my website more meaningful to me. I hope you continue to enjoy my website and I’ll keep working hard!
Today’s recipe is oven-baked sweets. If you are a regular here, you know this is pretty rare. I made these together with my children and we had lots of fun making them.
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Mini Fruit Puff Pastry with Lemon Glaze
Ingredients
- 1 package frozen puff pastry (thawed according to the package instruction)
For the Filling
- strawberries
- blueberries
- raspberries
- sugar (optional for sprinkling over the fruits)
For Egg Wash
- 1 large egg (50 g each w/o shell)
- 1 Tbsp water
For Lemon Glaze
- ½ cup confectioners’ sugar
- 2 Tbsp lemon juice
Instructions
- In a small bowl, whisk together powdered sugar and lemon juice for Lemon Glaze. The consistency should be slightly thick but runny. Cover and refrigerate overnight.
- While you are waiting for the pastry sheet to be thawed, wash fruits and drain well. Use a clean towel to dry them completely. Cut strawberries to smaller pieces.
- When 2 pastry sheets are thawed slightly, unfold them on a lightly floured surface. Using a rolling pin, spread the pastry sheet slightly. Using a round cookie cutter, cut the pastry sheet into 9 circles per sheet. Roll up the scraps into a ball and re-roll them and cut out circles. I was able to make 24 circles with the 2 sheets.
- Preheat the oven to 400ºF (200ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Whisk together the egg and water in a small bowl for egg wash.
- Place half of the pastry circles (12 circles for me) onto a parchment paper-lined baking sheet. Then put fruits of your choice in the center. You can sprinkle a little bit of sugar if you like.
- After you put all the fruits, brush the edges of the pastry circles with the egg wash using a pastry brush.
- Put remaining pastry circles on top of the filling.
- Press the edges of circles firmly to seal with a fork.
- Using a pair of kitchen shears, make 2 small slits on top of the pastry and brush the top of pastries with the egg wash using a pastry brush.
- Bake for 15 minutes or until the pastries are nice golden brown on the top. Remove from the oven and let the pastries cool slightly.
- Drizzle the lemon glaze on top.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.
I really enjoy viewing the many delicious recipes you’ve posted.
Keep up the good works!
Also, as I was looking at this recipe with the puff pastry with fruits,,I was wondering if I could
use Tsubushian or Koshian to make manju ?
Hi Sharon! I’m so glad to hear you enjoy my recipes. Thank you for trying them! 🙂 Sure, you can use anko for pie and I have had them before. Sprinkle some black sesame seeds on top. Enjoy!