Make the most of the season’s tastiest offerings

Quarter turn. Repeat rolling, folding and turning twice more. Wrap in cling film and chill for 15 minutes. Preheat oven to hot, 200°C. Line an oven tray with baking paper. Roll dough out to a 25 x 35cm rectangle. Toss 1 each peeled, cored and chopped apple and pear in ½ cup caster sugar and 1 teaspoon mixed spice. Scatter over pastry, leaving a 2cm border. Brush

edge with milk. Roll dough up lengthways. Cut into 12. Place cut-side up on tray, 5cm apart. Brush with milk. Bake for 15 minutes until cooked. Cool on tray. CARAMEL ICING. In a saucepan, stir ½ cup brown sugar,

½ cup thickened cream and 50g butter on low until smooth. Boil for 2-3 minutes to thicken. Cool. Whisk in 1 cup icing sugar. Drizzle over pastries. Sprinkle with ¼ cup chopped pistachios.