Apple and blackberry puffs are a super quick and seasonal dessert. Filled with autumn fruits and fragrant cinnamon these little puffs are delicious eaten as they are or served with vanilla ice-cream, custard or clotted cream.
We cheat and use ready to roll puff pastry, for speed and ease.
They’re simple, roll out the pastry thinly, cut circles, top one half of the circle with thinly sliced apples and squashed blackberries, sprinkle over some cinnamon sugar and fold over the other half of the pastry.
Brush the whole lot with beaten egg and bake for around 20 minutes, until they are puffy, golden and the fruit is oozing and sticky. Leave them on a wire rack to cool down slightly before eating.
Scrummy autumn treats
- 1 pack of ready to roll puff pastry
- 2 eating apples - peeled and finely sliced.
- handful of blackberries
- caster sugar to sweeten
- ground cinnamon
- beaten egg
- Heat the oven to 180C and line a large baking tray with greaseproof paper.
- Roll out the puff pastry to around 1cm thick.
- Cut out circles of pastry using a large biscuit cutter or small saucer.
- On one half of the pastry circles place a layer of the apple slices and squash a blackberry on top.
- Sprinkle the fruit with sugar and cinnamon to suit your own tastes.
- Fold over the pastry circle and brush the tops with beaten egg.
- Bake in the oven for around 15 - 20 minutes until the pastry is golden brown and the fruit squishy.
Make blackberry puffs your way
- No blackberries – just use any other type of berry or skip them altogether and just do apple.
- Don’t like cinnamon – add a sprinkling of vanilla sugar instead.
- Use shortcrust pastry and turn them into fully enclosed little fruit pasties.