recipes_Australia_June_2017

JUNE 2017 recipes+ 23

PHOTOGRAPHY

ROB SHAW, BRETT STEVENS, JOHN PAUL URIZAR & DEAN WILMOT

TOP TIP

Preheat the oven

• pastry won’t
  “puff” unless your
  pie goes into a
  hot oven and the
  blast of heat gets
  it going

family baking

Mixed Berry Puff

SERVES 4 PREP 30 minutes + cooling

COOK 20 minutes COST 85� a serve

1 green-skinned apple, peeled,

cored, finely chopped

2 tablespoons caster sugar,

plus 1 tablespoon extra

300g frozen mixed berries

1 tablespoon cornflour

2 tablespoons water

2 sheets bought frozen puff pastry,

thawed

2 tablespoons almond meal

(ground almonds)

1 egg white

1 Preheat oven to 220ºC/200ºC fan-forced.

Line an oven tray with baking paper.

Combine apple and sugar in a medium

saucepan over moderate heat; cook and

stir for 2 minutes or until soft. Add the

berries; cook and stir for 2 minutes or

until combined and heated. Combine

cornflour and the water in a small bowl.

Add the cornflour mixture to berry

mixture, cook and stir for 1 minute or

until mixture boils and thickens slightly.

Transfer to a bowl. Cool.

2 Cut each pastry sheet in half to make

4 rectangles. Place 2 pastry rectangles on

prepared tray. Sprinkle almond meal over

each pastry rectangle, leaving a 1 cm border.

Spoon berry mixture over almond meal.

3 Roll out remaining pastry sheets

between 2 sheets of baking paper to

about 5mm thick. Place pastry over berry

mixture; press edges to seal. Brush tops

with egg white, sprinkle with extra sugar.

Using a small, sharp knife, cut 10 diagonal

slits in pastry. Bake for 25 minutes or until

puffed and golden. Stand for 5 minutes

before serving.