"Strudels in Puff Pastry with Fruit Flavour Brings the Summertime Festivities with All Its Savour... !"

Ingredients for Fruitty Puff Pastry Filling:

A) Strawberry

12 oz. strawberry

1/4 c castor sugar

2 tblsp lemon juice

1 tsp vanilla extract

B) Rhubarb

8 stalks in 1/2" pcs.

3 apples

1/2 c white sugar

1/4 c H2O

C) Pineapple

2 1/2 c pineapple chunks

1 c granudated sugar

3/4 c pineapple juice

1 tblsp cornstarch

1/4c H2O

D) Banana

3 large, matured bananas

1/4 c br. sugar

1 tsp vanilla

1/3 c H2O

2 tsp lemon juice

Instructionnes:

Use a 1 packet 17.5 ox of Pillsbury Puff Pastry in triangular sections to be folded over and pressed on all sides with a fork for design.

A. Strawberry. Slice strawberries after cleaning and washing and add into a medium sauce pot over MED heat the dry and wet ingredients and simmer for 20 mins until soft and slurry. Set aside to cool.

B. Rhubarb. Slice rhubarb into 2" pcs. after washing and separating individually into stalks and peel, core and dice apples after washing and add over MED heat into a medium sauce pan with dry and wet ingredients and simmer until tender for 40 mins. Set aside to cool.

C. Whisk cornstarch and H2O. Stir in the thickener of cornstarch and simmer. Cook over MED heat in a medium sauce pan pineapple chunks for 10 mins. Set aside to cool.

D. Take the 3 large bananas and slice into 2" pcs. and drop quickly into a medium sauce pan and proceed to add lemon juice by mashing to avoid the Browning reaction and then the other dry and wet ingredients until it combines to a brown, caramelly consistency. Set aside to cool.

To fashion the pastries, proceed by unfolding on a flat, floured cookie sheet, previously larded, taking 2 triangular sheets and spoon to fill each of the 6 x 4 compote flavours in combination (do not mix) 1:1, thus, pineapple + banana, pineapple + rhubarb and rhubarb + strawberry. Arrange on separate larded cookie sheets 24 pastry pcs., finally adding the rock sugar (like Danish Butter Cookies) liberally after adding the egg wash (2 eggs + 2 tblsp H2O) with a brush and bake till golden brown for 25 mins at 165 deg C.