I like to make these when figs or rasberries are in season and I have some offcuts of butter puff pastry lying around.
They're light, buttery and fruity. And very easy to make.
1/2 cup Almond flour
1/4 cup Brown sugar
50g Salted butter, soft
1 large egg
1 teaspoon liqeur, like rum, brandy or Frangelico
200g Fruit, like figs or rasperries
1-2 squares Butter puff pastry (about 20cm by 20cm), chilled but completely defrosted
1 Egg yolk
1 tablespoon Milk
Confectioners sugar or honey
- Switch on your oven to 180 degrees Celcius.
- For the filling, mix together the almond flour and sugar with a spoon. Add the zest (chop the zest a little if it's not fine, but stringy). Add the butter, and using your hands, mix until all the ingredients are incorporated. Use an electrical mixer to cream the mixture further until light and fluffy. Add the eggs, one at a time, and blend using the mixer. Add the liqeur and vanilla seeds. Keep the filling in the fridge while preparing the dough.
- Prepare your work surface with flour. Cut the square of pastry into four smaller squares and roll out slightly. Spoon a dollop of filling into the centre of each square leaving 2-4 cm of the edges uncovered. Cover the the filling with fruit.
- In a cup, mix the egg yolk and milk toghether. Paint the edges of the dough and roughly cover the filling and fruit with the puff pastry by stretching and pinching the dough. You want to keep the centre of the pastry open, almost like a danish pastry. Paint the outside of the pastries with the egg and milk mixture.
- Bake at 180 degrees celcius for 30 minutes or until golden. Serve warm or at room temprature.
- Pairs well with this Summer mull.