Mini Fruit Desserts

Mini Summer Treats

There’s just something about mini desserts that captures our hearts. They are great for entertaining, especially during this time of year, and they can make any dessert table hard to resist. I love giving people a wide variety to choose from. With the abundance of fresh fruit showing up again, these mini desserts are a great way to make them shine.

First up, we have these Mini Fruit Cookie Pizzas and Fruit Sugar Cookie Cups. They make great desserts at any time of year, but are especially perfect for spring and summer celebrations.

Mini Summer Treats

Both of these simple desserts can be made using the same sugar cookie dough and coconut cream cheese frosting.

I love using my KitchenAid® Stand Mixer for this recipe because it has 10 speeds that are powerful enough to mix the dough evenly in no time. And the tilt-head design allows clear access to the bowl, so it’s easy to add more ingredients to the bowl.

Mini Summer Treats

To start, cream the butter and sugar together in the bowl of the Stand Mixer on medium-high speed until nice and fluffy. Add the vanilla and egg and beat until well combined.

In a separate bowl, whisk together the dry ingredients and carefully add to the wet ingredients. Turn the Stand Mixer on low and mix just until the dough comes together.

Mini Summer Treats

For the cookie pizzas, roll out heaping 1 tablespoon-sized cookie dough balls onto a parchment lined baking tray. Flatten them slightly with the back of a spoon or a small glass.

Bake in the oven for 8-9 minutes or until the cookies are lightly brown on the edges. Cool for 5 minutes before transferring onto a wire rack to cool completely.

To make the cookie cups, lightly spray a muffin pan with non-stick cooking spray.

Mini Summer Treats

Scoop out heaping 2 tablespoons of dough and press into the bottom and halfway along the sides of the pan to form a cup shape.

Bake for 9-11 minutes or until lightly brown. Immediately press the back of a tablespoon into center of the cups to form a well. Cool for 10 minutes then transfer the cups to a wire rack to cool completely.

Mini Summer Treats

While the cookies cool down, wash and dry the bowl of your Stand Mixer. Beat the cream cheese until light and airy. Add the coconut cream, coconut and vanilla extract and beat until smooth.

Gently stir in the powdered sugar until smooth. Turn the mixer on high and beat for an additional minute until fully combined.

Mini Summer Treats

For the fruit, I used strawberries, raspberries, blackberries, blueberries, kiwi, pineapple, and mandarin oranges. Remove any peels and slice them into even pieces. Feel free to use any combination you like.

Mini Summer Treats

To decorate the Mini Fruit Cookie Pizzas, pipe or evenly spread some frosting onto the cookies and top with fresh fruit.

Mini Summer Treats

To decorate the Fruit Sugar Cookie Cups, pipe or spoon filling in the center of the cups. Top with fresh fruit.

Mini Summer Treats

These Mini Fruit Cookie Pizzas and Fruit Sugar Cookie Cups look stunning on a platter and are perfect for any special occasion.

Mini Summer Treats

Finally, these Fruit Pastry Tarts couldn’t be faster or easier to prepare.

Mini Summer Treats

Begin by arranging the puff pastry sheet onto a lightly floured work surface and cut into three inch squares.

In a bowl, whisk an egg with some milk and brush the top of each square with the egg wash.

Transfer the pastries onto a parchment lined baking sheet and bake in the oven for 10-11 minutes, just until the pastries have puffed up and are nice and golden.

Mini Summer Treats

Allow them to cool completely on a wire rack. Top with coconut cream cheese frosting and fresh fruit. Place another pastry square on top and dust with some powdered sugar.

Mini Summer Treats

All of these fruit-filled treats make an impressive addition to any dessert platter and are sure to be a hit at any spring or summer party or get together.

19 - Vertical Hero Product - Mini Treats

Mini Summer Treats

Share your take on these Mini Fruit Pastries on Instagram using #MadeWithKitchenAid for a chance to be featured.

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.

Mini Summer Treats

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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.

Mini Summer Treats

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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.

Mini Summer Treats

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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