Mixed Berry Puff
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,
2 tablespoons almond meal
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.