Mini berry pastries recipe
Make a batch of these moreish summer treats without breaking the bank using just a handful of ingredients. Sweet, jammy compote is made from frozen summer fruits mix and wrapped up in golden puff pastry for a no-fuss bake.
See method- Makes 16 (8 pinwheels and 8 envelopes)
- 50 mins plus chilling
- 136 calories / serving
- Dairy-free
- Vegetarian
Ingredients
- 200g frozen summer fruits mix
- 150g caster sugar
- ½ tbsp lemon juice
- 375g sheet ready-rolled lighter puff pastry
- 1 egg, beaten
Each serving contains
- Energy
- 575kJ 136.0kcal
- Fat
- 4g
- Saturates
- 2g
- Salt
- 0.1g
- Sugars
- 12g
of the Reference intake
Carbohydrate 22.8gProtein 2.3gFibre 1.2g
Method
- First make the compote for the filling. First, put a saucer in the freezer. Next, heat the frozen summer fruits mix, caster sugar and lemon juice in a medium pan over a low heat for 5 mins or until the sugar has dissolved. Increase the heat to low-medium and simmer gently for 5 mins. Remove from the heat.
- Remove the plate from the freezer and spoon ½ tsp of the compote onto the cold plate. Leave to cool for a few secs, then push your finger through the middle. If it doesn’t meet back together in the middle, it’s ready. If it is still a little runny, simmer for another 2 mins and retest. Transfer to a heatproof bowl and chill for 45 mins-1 hr until completely cold.
- Preheat the oven to gas 4, 180°C, fan 160°C and line 2 baking sheets. Unroll the pastry sheet and cut out a 25 x 25cm square. Cut the remaining rectangular-shaped piece into 6 x 8cm squares.
- Spread all but 6 tbsp compote over the large square, leaving a ½cm border. Roll up like a Swiss roll, then carefully slice crossways with a serrated knife to make 10 mini pastry swirls. Place on the baking sheets.
- Spoon 1 tbsp compote into the centre of each of the smaller squares, spreading it out a little. Working one at a time, take two opposite corners and pinch together; fold over at the tips to complete the seal, then place on the lined baking sheets. Repeat with the remaining squares.
- Brush the pastries with the beaten egg, then bake for 20-25 mins until cooked through and lightly golden. Leave to cool a little on the baking sheets. Serve warm or at room temperature.
- Swap the compote for 190g of your favourite jam or marmalade.
- See more Baking recipes
