I had two little helpers in the kitchen today, when preparing our Sunday Dessert.
1 sheet Butter Puff Pastry (thawed, but cold)
1 Medium size Fuji apple and 1 Large Mango
½ cup dried cranberries
½ cup chopped pecan nuts
50g melted butter
Juice of ½ fresh lemon, ±1-2 tablespoons
1 heaped tablespoon sugar
½ tsp cinnamon
12.5 ml buttermilk
1 tsp sugar
Open and unroll pastry.
Core and slice the apple in bite size pieces, keep the skin on.
Peal the skin from the mango, and cut in bite size pieces.
Toss fruit in a large bowl and mix with butter, lemon juice, sugar and cinnamon.
Stack the mixture in a high heap in the centre of pastry, leaving ± 2″ border.
Pull pastry border up and over outer edge of fruit, leaving fruit at centre bare and pleating pastry as you pull it up.
Beat the egg with a fork, add the buttermilk and mix.
Brush the pastry as well as the fruit with the egg mixture and sprinkle with extra sugar and if you prefer some additional cinnamon.
Bake in centre of oven for 25-30 minutes or until pastry is golden and fruit are tender.
Let stand 5 minutes before serving with ice cream and if you prefer serve cold with cream.
I made this earlier this week, and it disappeared in no time. So today, I made another one, with a bit of a twist.
Prepared, tried and tested by: Es Slabs