Mixed berry and almond pastries

PREP 10 MINS COOK 15 MINS

SERVES 4 AS A DESSERT

1 sheet (108g) frozen Simply

Wize Gluten Free Puff Pastry Sheets, thawed Gluten-free plain flour, for dusting

2 Tbsp almond meal

2 tsp caster sugar

1 eggwhite (from 60g egg), lightly whisked

½ tsp vanilla extract

60g raspberries

60g blueberries

100g small strawberries, sliced or quartered

1 tsp skim milk

1 tsp raw sugar

Pinch of ground cinnamon

1 Preheat oven to 190°C (fan-forced). Line a large oven tray with baking paper. Cut pastry into 4 even pieces.

2 Turn out pastry onto a lightly floured surface and roll each into an 11cm square (see Cook’s tip, below).

3 Combine the almond meal, caster sugar, eggwhite and vanilla extract in a small bowl. Divide mixture between pastries and spread evenly, leaving a 2cm edge all around.

4 Combine berries in small bowl. Spoon berries onto each pastry square. Carefully fold corners of pastry over berries. Arrange on prepared tray. Brush pastry with milk and sprinkle over raw sugar and cinnamon. Bake for 15 minutes or until golden brown on both sides.

5 Put 1 pastry on each plate. Serve.

Nutrition info

PER SERVE 614kJ, protein 3g, total fat 4g (sat. fat 1g), carbs 22g, fibre 4g, sodium 121mg • Carb exchanges 1½ • GI estimate medium • Gluten free