Mixed Berry Puff

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SERVES 4 PREP 30 min­utes + cool­ing COOK 20 min­utes COST 85� a serve

1 green-skinned ap­ple, peeled,

cored, finely chopped 2 ta­ble­spoons caster sugar,

plus 1 ta­ble­spoon ex­tra 300g frozen mixed berries 1 ta­ble­spoon corn­flour 2 ta­ble­spoons wa­ter

2 sheets bought frozen puff pas­try,

thawed

2 ta­ble­spoons al­mond meal

(ground al­monds)

1 egg white

1 Pre­heat oven to 220ºC/200ºC fan-forced. Line an oven tray with bak­ing paper. Com­bine ap­ple and sugar in a medium saucepan over mod­er­ate heat; cook and stir for 2 min­utes or un­til soft. Add the berries; cook and stir for 2 min­utes or un­til com­bined and heated. Com­bine corn­flour and the wa­ter in a small bowl. Add the corn­flour mix­ture to berry mix­ture, cook and stir for 1 minute or un­til mix­ture boils and thick­ens slightly. Trans­fer to a bowl. Cool.

2 Cut each pas­try sheet in half to make 4 rec­tan­gles. Place 2 pas­try rec­tan­gles on pre­pared tray. Sprin­kle al­mond meal over each pas­try rec­tan­gle, leav­ing a 1 cm bor­der. Spoon berry mix­ture over al­mond meal.

3 Roll out re­main­ing pas­try sheets be­tween 2 sheets of bak­ing paper to about 5mm thick. Place pas­try over berry mix­ture; press edges to seal. Brush tops with egg white, sprin­kle with ex­tra sugar. Us­ing a small, sharp knife, cut 10 di­ag­o­nal slits in pas­try. Bake for 25 min­utes or un­til puffed and golden. Stand for 5 min­utes be­fore serv­ing.

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