Tuesday, July 20, 2010
Fruit Pastry using Puff Prata/ Pratha
Summer came with abandon of fresh berries, peaches, nectarines, melons, mango and all were on sales. My house was fulled of all sort of fruits. My hubby bought some nectarines but it were sour and soft and I bought some plums and it were sour as well. So, all these sour fruits had been left in the refrigerator uneaten as the sweeter fruit would be chosen. I had been thinking of a way to eat these fruits since I don't like to waste food. Was thinking to make them into the fruits pastry cake but I was a bit lazy to make the cake. Then, an idea came when I remembered I still have two pieces of frozen roti puff pratha in the freezer. Thus, this fruit pastry was created. Out of convenient and not wanting to throw away sour fruits.
I will show the step-by-step picture in the next page with the simple recipe.
First, cut and core the nectarines and plums, put them in a bowl. Add in some blueberries and sweeten them with sugar and cinnamon (optional). How much sugar to add depends on how much fruit you have and how many fruit pastry you are going to make. Stir to mix well. Set aside. [I used 4 nectarines, 2 plums and 1/2 cup of blueberries, used about 4-5 Tbsp. of sugar.] Take out your frozen prata/pratha and let it rest at room temperature until soften.
Second, place the soften prata on a Slipat or parchment paper. Stretch it out a little bit, add in the filling like above picture.
After that, pull the prata over some of the fruit, like a blanket. Brush the puff pastry with egg wash (from one beaten egg).
Lastly, bake it preheated 400'F oven for 25-28 minutes or until golden brown. You can serve this with sprinkle powder sugar on top. Good when it's still warm or at room-temperature. Of course, you can use frozen puff pastry or filo papers for the wrapping as well. You can also serve it with whipped cream or vanilla ice-cream.
Verdict: Everyone loved it! Great way to dispose of the sour fruit and make such a great dessert presentation too.