Puff pastry, apple, pear, pineapple, icing sugar.
[Various fruit may be substituted.]
I find it’s good to have pre-rolled puff pastry in the freezer to make a quick dessert, or a pastry treat for breakfast, even. In this case, I had some stewed apple to which I added some finely diced pear and fresh pineapple. You may of course make any number of combinations – including adding dried fruit such as prunes, apricots or mincemeat. They will cleverly rehydrate when mixed through the stewed fruit and heated during baking.
Cut pre-rolled puff pastry sheets into quarters, and put a spoonful of your fruit mixture in the middle. Don’t overfill or they may burst during cooking.
Wet the edges and fold into triangles, pressing the edges to seal.
Sprinkle castor sugar over the top as this will caramelise when baked in the oven at 200°C (400°F). I often let mine go quite dark – I tell myself it’s quite French to do that. I dusted the finished product with icing sugar rather than castor, but either is fine.
Serve with cream, ice cream or just as is with a cup of coffee.