Amidst the sweltering heat of a midsummer’s night, cool off and refresh the senses with a scoop of fresh icy-cold sorbet and a fluffy citrus-kissed sopapilla drizzled with orange blossom honey. It’...
- 1 sheet puff pastry, thawed
- ½ cup powdered coconut sugar (see note)
- 1–2 tablespoons citrus zest
- Orange blossom honey, for drizzling
Preheat oven to 400°. Unfold thawed puff pastry sheet on lightly floured surface. Cut pastry into approximately 25 (2-inch) squares. Arrange squares on parchment-lined baking sheet. Bake until pastries are golden brown, 12–15 minutes. Meanwhile, combine sugar and citrus zest in small bowl. Sprinkle citrussugar mixture over hot pastries. Serve warm, drizzled with honey.
NOTE: Coconut sugar, or coconut palm sugar, is made from the sap of the coconut palm. This unrefined sugar retains all of its natural minerals and vitamins, and doesn't put stress on your blood sugar levels in the same way as white sugar. With a caramel color and a taste similar to brown sugar, it can be substituted for cane sugar in most recipes. To make “powdered coconut sugar,” process 1 cup coconut sugar with 1 tablespoon arrowroot powder (or cornstarch) in a blender until powdered and light brown. Store in an airtight jar in your pantry.