Directions

1. Preheat oven to 400°F. Thaw puff pastry according to package directions.
2. Unfold the pastry on a lightly floured surface. Using the Pizza Cutter, cut the pastry into 12 small rectangles.
3. Bake on a parchment lined baking sheet for 12 – 14 minutes until puffy and medium golden brown. Let Cool.
4. Whip the heavy cream with an electric mixer until thick. Add vanilla and powdered sugar and continue to beat until thick and fluffy. Add the lemon curd, one tablespoon at a time and stir with the Mix-Stir until just incorporated.
5. Using the 4" Paring Knife, cut the fruit into small pieces and mix together in a bowl.
6. Using the Trimmer cut each baked pastry in half horizontally. Fill a piping bag or a plastic zip bag with a corner cut off with the lemon cream. Pipe some on both the top and bottom pieces of pastry. Add fruit to the bottom piece and add the top piece. Sift a little powdered sugar on top.
7. Serve immediately or refrigerate for up to 2 hours.