This is another variation (I made a lot of honey caramel and can’t resist fruits) of a simple but great looking dessert that only takes a few minutes.
4-6 fresh white nectarines sliced (or regular nectarines or peaches or apples or pears . . . you get the idea)
1 package puff pastry (2 layers)
1 teaspoon cinnamon
1/2 cup honey caramel sauce, warmed to pouring consistency
Spray a cookie sheet with non-stick spray and lay out a layer of puff pastry. Leaving a 2 inch border around the edges, layer the fruit, sprinkle with cinnamon and drizzle with honey caramel sauce. You could also add pecans or other nuts if you want.
Cover with the second layer of puff pastry and using your thumb, go around the entire edge pressing firmly to seal and using a fork, prick several times over the fruit to release the steam while baking so the crust doesn’t get soggy. Don’t prick around the edges as you want that to puff up well. For a nice brown crust, spray with non-stick spray (or brush with melted butter but the spray is a lot faster).
Bake at 400 degrees until browned and flaky, about 25-30 minutes.
Slice into rectangles and serve on a plate with whipped cream, drizzle more honey caramel and fruit or berries for garnish.