Beautifully light and fruity pastries to enjoy as a super quick yet elegant breakfast. Who would have thought these could be ready in as little as 30 minutes?! Chose your own fruit and be creative with your decorations!
Ingredients
- 1 x Ready Made Puff Pastry Block/ 1 x Ready Rolled Puff Pastry (Fridge Temperature)
- Any White Flour, for dusting
- 250g Berries of Choice (fresh or frozen)
- 50g Caster Sugar/ Granulated sugar/ Golden Caster Sugar/ Honey/ Syrup
- 2 Tsp Cornflour
- ½ Tsp Vanilla Extract, optional
- 1 Egg
- 1-3 Heaped Tbsp Icing Sugar, optional
Directions
- Preheat your oven to 200C/190C Fan. Line one large or two medium sized baking trays with greaseproof paper.
- Pour your chosen berries, sugar/ syrup and vanilla (if using) into a small saucepan and stir over a medium-low heat until the sugar has dissolved. Sprinkle over the cornflour and stir in. Turn the heat to low and cook until thickened.
- Lightly dust your worktop with flour and roll out your puff pastry to about 1/2 cm thick, trying to keep it as square/rectangular as possible. Cut into roughly 8 rectangles, spoon a tablespoon full of the cooked berries onto one side of the pastry. Fold the other half over the top of the berries and use a fork to seal all of the edges. Place the pastries onto your lined baking tray and lightly brush with egg wash (one egg mixed with 1 teaspoon cold water).
- Bake in the top third of the oven for 15 minutes until golden and crisp – if they haven’t browned much, remove from the oven, brush again with egg wash and bake for a few more minutes.
- Meanwhile, stir 1 teaspoon of water into your 3 tablespoons of icing sugar to make a thick icing to drizzle over your pastries. Alternatively, use a sieve to dust over some icing sugar. Puff pastry doesn’t contain sugar so by adding icing you’re sweetening the pastry and making it look pretty!
Made by you…
