As winter is beginning to creep up on us, I’m wishing the warmth of spring can come back quickly. Truth, however, I like colder months better, because you get to cosy up and enjoy a warm cuppa. I thought I’d bring some spring into the blog with today’s really easy recipe. I made these quite some time ago, but since my camera is yet to arrive, I’m yet in need of posting recipes that have already been shot
I was first introduced to these dessert pies a few years ago. I didn’t bother making them because my friends loved to – so I could always rely on them to bring these pies to a party for me to enjoy These are, by far, one of the easiest and quickest desserts you can whip up and serve with ice cream… or tea… in no time
1 can (800g) fruit salad in syrup, drained well
2 1/2 sheets puff pastry, thawed
icing sugar for dusting
Preheat the oven to 200 degrees celsius.
Cut the pastry sheets into a 3 by 3 grid (9 per sheet).
Place a tablespoon of the fruit salad mix diagonally along the centre of each square.
Fold over the two empty corners to hold in the fruit.
Place the pie on a lightly greased baking tray and repeat until the tray is full.
Place in the oven for 15 – 20 minutes, until the crust is golden brown, turning the tray once.
Set aside to cool. Dust with icing sugar and serve with dessert or a cuppa.