Sunday, 25 September 2016
Silly Yak Gluten Free puff pastry (half a pack)
Four tablespoons of stewed fruit
a little beaten egg
To decorate/drizzle - two tablespoons of icing sugar and a small amount of warm water (make this as thick or runny as you like... it's your choice!)
Starting with the pastry block, it was rolled out to about 5mm thickness (we do this on a silicone sheet dusted with gluten free flour).
The pastry was then cut into four squares.
An Lshaped cut was made to opposite sides of the square, the inner square's edges were brushed with egg and the cut section was carefully folded to line up with the inner square.
The pastry shapes were then put onto a non-stick baking sheet, brushed with egg and put in the fridge to chill whilst the oven reached baking temperature.
Once chilled, about a tablespoon of the stewed fruit mix was placed in the middle of each pastry.
Baking the pastries in a preheated oven at 180ºC for 8-10minutes, we checked them and turned the sheet, baking for a further 2 minutes before removing and cooling on the baking sheet.
The pastries were then drizzled with icing as decoration, just before serving.