Simple Forest Fruits Bundles
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Simple Forest Fruits Bundles are kid friendly bundles of forest fruits wrapped in short crust pastry. Done under 30 minutes!
Store bought short crust pasty wraps are great for forest berries to prepare a bit different way. It is kid friendly, chocolate free dessert my son finds inviting. We both are chocolate lovers but forest fruit vitamins and antioxidants are so important, so we enjoy the season of simple forest fruits season.
This is our second batch of the bundles. I made first one using puff pastry and it did not work well. Firm short crust pasty keeps it all together nicely!
Once you reach forest fruit season at your part of the world, I highly recommend you do a batch of these simple bundles. If you are interested in more different but simple ways to prepare fruits while keeping it healthy and low sugar here are some of our suggestions for salads:
Fruit Salad with Rosemary and Cream Cheese
Here is our favourite besides Simple Forest Fruits Bundles. This Forest Berries Crepes SaladΒ is fruit based on two levels. At first it may seem complicated, but fruit juice is simple replacement for milk in your crepes! It makes them so addictive! True star of the season!
To return to the recipe of the day, here you can see how I placed the rectangles into the muffin holes and filled them with fruit filling:
Then bundled them all up and cut the tops with kitchen scissors:
After you do these bundles, there are no pastry leftovers since you cut eight rectangles using store bought short crust pastry.
Simple Forest Fruits Bundles
Simple Forest Fruits Bundles are kid friendly bundles of forest fruits wrapped in short crust pastry. Done under 30 minutes!
Ingredients
- 1 Store bought short crust pastry ( 10 x 16 inches )
- Bundles filling:
- 3 cups Forest Fruits ( blueberries, blackberries, raspberries, redcurrants )
- 7 Tbsp sugar
- 3 Tbsp corn starch
- Ingredients for the top:
- 1 egg white for egg wash
- Icing sugar to sprinkle before serving, optional
Instructions
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On low heat, in medium sized pan, combine forest fruits with sugar.
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When sugar is melted, add corn starch to boil all together for 2 minutes, stirring constantly. Leave aside.
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Preheat the oven to 180 C / 356 F.
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Generously butter eight muffin holes. Leave the pan aside.
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Roll out the short crust pastry and cut 8 rectangles ( 5 x 4 inches ).
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Place them into the buttered muffin holes.
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Pour one tablespoon of fruit filling into the pastry rectangle and swirl the tops to close the bundles.
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Using kitchen scissors, cut the tops of the swirls.
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Egg wash and bake for 15 minutes and once taken out, leave in a pan to cool.
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Once cooled, take the bundles out, sprinkle with powdered sugar to taste and serve.
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