Passion Fruit and Berry Breakfast Pastries

Prep: 15 mins | Cook: 25 mins | Total: 40 mins | Quantity: 6 pastries

Ingredients

Instructions

1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line 1-2 trays with parchment or silicon
2. Put the cream cheese into a bowl and whisk in the icing sugar, cornflour and passion fruit flavouring
3. Uncurl the puff pastry and lie flat on the parchment it usually comes wrapped in
4. Cut across the middle lengthways then cut each half into 3 - giving you 6 squares on total
5. Mix the milk with the syrup and passion fruit flavour and brush round the edge of each of the squares
6. Put a spoonful of the cream cheese mixture on one half of each of the squares, add a little more to each one if you have any of the cheese mixture left
7. Top the cheese with a few of the berries - don't overfill or you might struggle to close the turnovers!
8. Fold the uncovered part of the pastry over the cream cheese so that you have a triangle. Carefully life each one onto your prepared tray(s)
9. Use a fork to seal the edges of the pastry together - push gently but firmly so that they stick together well
10. Brush each pastry triangle with the glaze covering all the top of the pastry well then generously sprinkle over the demerara sugar
11. Bake for 20 - 25 minutes until well risen, puffed and golden
12. Leave to cool for 5 minutes before devouring!

Notes

• You can prepare the raw pastries in advance - up to glazing them before baking - the sugar will melt in the fridge and make the tops soggy! Keep the unglazed pastries in the fridge for up to a couple of days, glaze and bake as usual for fresh warm pastries!

Recipe by The Cook & Him at https://thecookandhim.com/recipes/passion-fruit-and-berry-breakfast-pastries/