Crispy Rhubarb and Strawberry Puff Pastry squares
Ingredients
- 300 g puff pastry, rolled approximately each rectangle (20×30 cm)
- 100 g strawberries
- 100 g rhubarb I used thin sticks of ruby red rhubarb
- 2 tbsp. brown sugar
- Icing sugar
Method
- Preheat the oven to 180Ëšc
- Slice the rhubarb into small pieces, along with the strawberries.
- Mix them together in a bowl with the brown sugar.
- If possible, leave to rest for 30-40 minutes so the fruit releases its natural juices. Place the mixture in a sieve to catch the juices. The juices can be used as a syrup or cordial served on the side with some ice cubes and sparkling water or just drizzled over yogurts or porridge.
- Transfer the marinated fruits on one sheet of puff pastry and cover with the second sheet.
- Gently Seal the edges, cover the pastry with parchment paper and top with a second heavy baking tray to prevent the pastry from rising.
- Bake in the oven 20 minutes. Then remove the top tray and baking paper.
- Sprinkle with icing sugar and allow the pastry to colour.
- It’s normal for some of the juice to escape during baking and get caramelised. Remove the pastry from the oven and let it cool completely before cutting the pastry into squares. I like to cut them 5 by 5cm rectangles.
- Sprinkle extra icing sugar if desired and enjoy as an afternoon treat.
