Fruit Stacks with Drizzling Sauce
3 ripe nectarines, thinly sliced (about a cup)
1 pint fresh raspberries
1 sheet puff pastry dough (I use Pepperidge Farm from the grocery freezer case)
3 tbsp powdered sugar
1 tsp milk
Preheat oven to 400˚F. Allow puff pastry dough to come to room temperature, about 30 minutes. Cut dough in thirds along fold lines forming long strips, cut each strip in half. You now have six sections of dough. Line a baking sheet with parchment paper and position two sections of dough about four inches apart, these will be the base pieces for the desserts. Layer nectarines neatly on each piece. Cover nectarines with a piece of dough. Layer raspberries gently pressing them into the dough so they don't roll away. Cover raspberries with the last two pieces of dough. Add a raspberry to the top for garnish. Place fruit stacks in the oven for about 25 minutes or until the dough is crisp and golden.
To make the drizzling sauce combine powdered sugar and milk and whisk until combined. Serve fruit stacks warm and drizzled with sugar sauce. Yum!