When you don’t have a ton of time to cook, ready made frozen pastry can be your best friend. You can use it for sweets, savory, and anything in between like wrapping it up in a pear and putting it in the oven. But back the recipe, I was looking for a way to use up some buttery puff pastry I’d bought that was in danger of getting chucked into the garbage since we were leaving our housesit soon. Fresh fruit was so abundant from the Saturday market, so I thought some fruit pastries with coffee for breakfast would be perfect.
Really , its a question of using what you have and combining what you like. That day I had some red and green apples, plums, leftover figs from our raw vegan fig tart recipe, and an orange.
I used the orange zest and the juice and added the chopped fruit to a pan, with some raw sugar, cinnamon & nutmeg. We also had some orange marmalade that needed to be used so I added some of that as well.
I always put the fruit to cool in the fridge for a bit so it doesn’t make the pastry thaw out too quickly.
Any shape you prefer with the pastry, one day I made squares and the next triangles. Use a fork to press the sides together and beat an egg on top for shine and a nice brown pastry top. In the oven for 20 minutes and then cool, try not to eat them all at once!
- 2-3 apples, I used red & green
- 3 plums
- 2 fresh figs or dried if that's what you have
- 1 orange
- 3 teaspoons of orange marmalade
- 3 tablespoons raw sugar
- 4 sheets of frozen puff pastry
- 1 egg
- Peel your fruits
- Add them to a pot on the stovetop and bring to a slow boil, adding the sugar and some orange rind. Also add the orange marmalade.
- When it comes together, taste for sweetness and remove from heat.
- Put in the fridge to cool.
- Add a spoonful to a puff pastry square and press the sides together, I find a fork is the easiest way.
- Brush the top with eggwash. (Beat your egg then use a brush or a napkin)
- Bake at 180C or 350F for about 20-25 minutes till brown
- Cool and serve!