Up your brunch game with this quick and easy recipe for fruit pastries. The delicate, flaky puff pastry combined with the burst of sweet, juicy fruit filling will surely delight your taste buds. They’re surprisingly simple to make, making them a fantastic choice for a quick dessert or a delightful breakfast or brunch snack.
TOTAL TIME: 45 minutes/ SERVES 6
- 2 tbsp butter, melted
- 1 tin guavas, drained and chopped
- 1/2 cup blueberries
- Zest and juice of ó lemon
- 1 tbsp brown sugar
- 2 tbsp flour
- 1 egg, beaten
- To serve
- 1/3 cup almond flakes, toasted
Preheat oven to 200°C and line a baking tray with baking paper.
Brush each sheet of phyllo pastry with butter and layer the pastry sheets on top of each other. Cut the pastry into six squares and set aside.
In a bowl, mix guavas, blueberries, lemon zest and juice, and brown sugar together.
Sprinkle over the flour and toss to coat.
Place a spoonful of fruit mix into the centre of each pastry square, leaving a 2 cm edge. Pinch the corners of the pastry together making a triangle, with a small area of exposed filling.
Brush the pastry with beaten egg and bake for 10–15 minutes until pastry is flaky and golden brown.
Allow to cool slightly. Serve topped with a sprinkling of toasted almonds
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ALSO SEE: Pears and phyllo pastry milk tart
Recipes & styling: Chiara Turili