Caramelized Honey Pastry with Chilean Navel Oranges
1 sheet store bought puff pastry
3 Chilean Oranges
3 tbsp Honey *use liquid or runny honey
3 tbsp Melted butter (or 35% cream)
Optional: Serve with ice cream, Greek yogurt or whipped cream and garnish with fresh mint
Preheat oven to 350 degrees F. Peel your oranges and slice them into wagon wheels, then into halves. Cut your puff pastries to the size you desire. Ours were about 3″x4″. Line baking sheet with parchment paper. Drizzle honey directly on parchment paper, approximately the same size as your cut-out puff pastries. Lay orange segments down in one row on top of the honey and then top with pastry pieces. Brush pastry with melted butter or 35% cream so it browns nicely. Bake for 28-30 minutes, until pastry is lightly golden. Transfer to a cooling rack. Flip to serve so fruit is showing. Serve warm or at room temperature, topped with ice cream or a dollop of vanilla Greek yogurt.