If you are looking for a simple summer dessert that will impress your guests, then we have a the perfect recipe from KitchenAid. This trio of easy recipes allows you to customize a finger dessert to fit any menu or table. These colorful and refreshing pastries will be the perfect end to any summer meal.
Mini Fruit Cookie Pizzas
Fruit Sugar Cookie Cups
Fruit Pastry Tarts
MINI FRUIT COOKIE PIZZAS
Makes 14 cookies
Ingredients
For the cookie pizzas
- 2/3 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg, at room temperature
- 2 cups all purpose flour
- 1-1/2 teaspoons corn starch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
For the frosting
- 1/4 cup unsalted butter, room temperature
- 8 ounces cream cheese, chilled
- 1-2 tablespoons coconut cream or full fat canned coconut milk, more as needed
- 1 teaspoon coconut extract
- 1/2 teaspoon pure vanilla extract
- 3-3 1/2 cups powdered sugar
For the toppings
- Assorted sliced fresh fruit
- Powdered sugar (optional)
Directions
For the cookie pizzas
Preheat the oven to 350° F. Line two baking sheets with parchment paper and set aside.
In the bowl of your KitchenAid® Stand Mixer, fitted with the flat beater, beat the butter and sugar on medium-high speed until nice and fluffy. Add the vanilla and egg until well combined, scraping down the bowl with a silicone spatula.
In a separate bowl, whisk together the flour, corn starch, baking soda, baking powder, and salt. Carefully add them to the wet ingredients. Turn the Stand Mixer on low and mix until the dough just comes together. Cover the bowl and chill in the fridge for 30 minutes.
Scoop or roll tablespoon-sized cookie dough balls onto a parchment lined baking tray. Use the back of a spoon or a small glass to flatten them slightly.
Bake in the preheated oven for 8-9 minutes or until the cookies are just starting to brown on the edges. Cool for five minutes before transferring onto a wire rack to cool completely. Cookies will continue to cook while they cool.
For the frosting
In the bowl of the Stand Mixer, fitted with the flat beater, beat the butter on medium speed until light and creamy about three minutes.
Add the cream cheese and beat until smooth and fully incorporated. Add the coconut cream, coconut extract, and vanilla extract and beat until smooth.
Gently stir in the powdered sugar until mixed in. Turn the Stand Mixer on high and beat for an additional minute until fully combined. Add additional powdered sugar and/or coconut cream until desired consistency and level of sweetness is reached.
To decorate the Mini Fruit Cookie Pizzas, pipe or evenly spread some frosting onto the cookies and top with fresh fruit and dust with powdered sugar, if desired.
FRUIT SUGAR COOKIE CUPS
Makes 13 cookie cups
Ingredients
For the cookie cups
- 2/3 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg, at room temperature
- 2 cups all purpose flour
- 1-1/2 teaspoons corn starch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
For the frosting
- 1/4 cup unsalted butter, room temperature
- 8 ounces cream cheese, chilled
- 1-2 tablespoons coconut cream or full fat canned coconut milk, more as needed
- 1 teaspoon coconut extract
- 1/2 teaspoon pure vanilla extract
- 3-3 1/2 cups powdered sugar
For the toppings
- Assorted sliced fresh fruit
- Powdered sugar (optional)
Directions
For the cookie cups
Preheat the oven to 350° F. Lightly mist a muffin pan with nonstick cooking spray and set aside.
In the bowl of your KitchenAid® Stand Mixer, fitted with the flat beater, beat the butter and sugar on medium-high speed until nice and fluffy. Add the vanilla and egg until well combined, scraping down the bowl with a silicone spatula.
In a separate bowl, whisk together the flour, corn starch, baking soda, baking powder, and salt. Carefully add to the wet ingredients. Turn the Stand Mixer on low and mix until the dough just comes together. Cover the bowl and chill in the fridge for 30 minutes.
Scoop out heaping 2 tablespoons of dough and press into the bottom and half way up the sides of the pan forming a cup shape.
Bake in the preheated oven for 9-11 minutes or until lightly brown. Immediately press the back of a tablespoon into center of the cups to create an indentation. Cool for 10 minutes then transfer the cups to a wire rack to cool completely.
Meanwhile, make the Coconut Cream Cheese Frosting.
For the frosting
In the bowl of the Stand Mixer, fitted with the flat beater, beat the butter on medium speed until light and creamy about three minutes.
Add the cream cheese and beat until smooth and fully incorporated. Add the coconut cream, coconut extract, and vanilla extract and beat until smooth.
Gently stir in the powdered sugar until mixed in. Turn the Stand Mixer on high and beat for an additional minute until fully combined. Add additional powdered sugar and/or coconut cream until desired consistency and level of sweetness is reached.
To decorate the Fruit Sugar Cookie Cups, pipe or spoon filling in the center of the cups. Top with fresh fruit and dust with powdered sugar, if desired.
FRUIT PASTRY TARTS
Makes 6 pastries
Ingredients
For the pastries
- 1 (17.3 ounce) frozen puff pastry sheet, thawed
- 1 large egg, beaten
- 1-2 teaspoons milk
For the frosting
- 1/4 cup unsalted butter, room temperature
- 8 ounces cream cheese, chilled
- 1-2 tablespoons coconut cream or full fat canned coconut milk, more as needed
- 1 teaspoon coconut extract
- 1/2 teaspoon pure vanilla extract
- 3-3 1/2 cups powdered sugar
For the toppings
- Assorted fresh fruit
- Powdered sugar, for dusting (optional)
Directions
For the pastries
Preheat the oven to 400° F. Line a baking sheet with parchment paper and set aside.
Place the puff pastry sheet on a lightly floured work surface and cut each sheet into 12 three-inch squares.
In a small bowl, beat the egg with milk for the egg wash and lightly brush onto each square.
Transfer the pastries onto the baking sheet and bake in the oven for 10 minutes, just until the pastries have puffed up and are nice and golden.
Allow them to cool completely on a wire rack.
For the frosting
In the bowl of the Stand Mixer, fitted with the flat beater, beat the butter on medium speed until light and creamy about three minutes.
Add the cream cheese and beat until smooth and fully incorporated. Add the coconut cream, coconut extract, and vanilla extract and beat until smooth.
Gently stir in the powdered sugar until mixed in. Turn the Stand Mixer on high and beat for an additional minute until fully combined. Add additional powdered sugar and/or coconut cream until desired consistency and level of sweetness is reached.
Spread or pipe some coconut cream cheese frosting to the middle.
Top with some fresh fruit and another pastry square. Dust with powdered sugar, if desired.
