Fruit Pastries

How often have you gone to slice open a pear, only to find that its just not quite ripe? Or maybe you’ve left it a little too long and now it’s almost baby food consistency? What about those moments when you’re hardcore craving a juicy red apple, and you cut it into slices, pop it in a bowl and then decide that you don’t want it anymore? Or maybe that’s just me? Regardless, I have a solution.

Fruit pastries! The answer to everyones overripe fruit problems. These are the perfect afternoon treat to share amongst friends while enjoying a cup of tea and a good gossip. And so incredibly simple to make. (They’re also perfect to make when ‘procrastibaking.’)

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My mum would occasionally make these for my brother and I as an after dinner treat, with lashings of sweet, sweet cinnamon sugar. But now that I have embarked on my sugar-free journey (excluding the odd treat here and there), I decided to remake my mum’s original recipe, but omit the sugar. Instead I have chosen to use maple syrup – although not what I would consider to be entirely sugar free (perhaps the correct term is refined sugar free?), it is packed full of calcium, iron, magnesium, potassium and zinc.

Ingredients:

  • 2 sheets of frozen puff pastry, thawed (you’ll find that most puff pastry is vegan, but be sure to check the ingredients first!)
  • 1 pear, chopped into cubes
  • 1 apple, chopped into cubes
  • 1 cup defrosted frozen berries (I used raspberries and blueberries).
  • 1tbsp maple syrup
  • 1tsp cinnamon

Method:

  1. In a bowl combine the pear, apple, berries, maple syrup and cinnamon.
  2. Once the pastry sheets have softened, cut into quarters (four even squares).
  3. Place 1 – 2tbsp of the fruit mixture in the centre of each square of pastry.
  4. Fold one side of the pastry so that a triangle is formed. With a fork, press down the top layer of pastry to the bottom, so that it closes. Kind of looking like an envelope by now. (This may get a little messy, but just push the fruit mixture into the pastry).
  5. Place into a hot oven for 10 – 15 minutes.
  6. Pull the pastries out of the oven, flip and then pop back into the oven for an additional 5 – 10 minutes.
  7. Serve warm with a hot cup of tea.

These will last nicely for 1 – 2 days in an airtight container in the fridge. You can also freeze them individually and pop back into the oven for 1 – 2 minutes when you want to serve them.

morgswelch

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