Fruit shaker

Bring 4 dl of water to a boil in a saucepan. Remove the pan from the heat and stir in the lemon zest and sugar. Preheat the oven to 200 ºC or gas oven position 4.

Place the slices of puff pastry side by side on the counter and let them thaw in about 5 minutes. In a bowl with a fork, beat the egg well with 1 tablespoon of water. Wash the strawberries and remove the crowns. Halve the big strawberries. Peel the kiwi and the mango and cut the fruit into pieces.

Roll out the slices of puff pastry with a rolling pin so that they become slightly larger. Place the trays on the puff pastry and cut rounds that are 1 cm larger than the tray. Fill the containers half with the fruits. Pour the sugar water over it until the container is about three quarters full. Coat the edges of the puff pastry with the tapped egg with the brush. Place a slice of puff pastry on each tray with the smeared edge down. Press the edges on the outside of the containers.

Brush the top of the puff pastry with the tinned egg with the brush. Let the dessert in the middle of the oven turn golden brown in about 20 minutes.

Remove the trays from the oven. Allow them to cool down and sprinkle icing sugar over them.