INGREDIENTS

1 block of puff pastry

1 container of blueberries

1 container of raspberries

1 container of blackberries

⅓ cup sugar

1 egg yolk

1 tablespoon honey

Vanilla ice cream

2 tablespoons sugar

INSTRUCTIONS

  • Preheat oven to 400°F
  • Defrost the Dumas puff pastry block.
  • In a medium saucepan, cook the blueberries, raspberries and blackberries with sugar and honey over medium heat.
  • Cook for 8-10 minutes to have a more or less liquid jam.
  • Once the dough has thawed, roll the dough out on a floured surface using a rolling pin (ideal thickness being approximately 8mm).
  • Cut the pastry into squares measuring around 10cm wide.
  • Brush the squares with the egg yolk and sprinkle them with the 2 tablespoons of sugar.
  • Place the squares in the oven and after around 10 minutes add 2-3 tablespoons of the fruit jam on top.
  • Continue to bake for around 15 minutes or until the pastry is well-cooked and golden brown.
  • Serve on a plate with a scoop of vanilla ice cream!

INSTRUCTIONS

  • Preheat oven to 400°F
  • Defrost the Dumas puff pastry block.
  • In a medium saucepan, cook the blueberries, raspberries and blackberries with sugar and honey over medium heat.
  • Cook for 8-10 minutes to have a more or less liquid jam.
  • Once the dough has thawed, roll the dough out on a floured surface using a rolling pin (ideal thickness being approximately 8mm).
  • Cut the pastry into squares measuring around 10cm wide.
  • Brush the squares with the egg yolk and sprinkle them with the 2 tablespoons of sugar.
  • Place the squares in the oven and after around 10 minutes add 2-3 tablespoons of the fruit jam on top.
  • Continue to bake for around 15 minutes or until the pastry is well-cooked and golden brown.
  • Serve on a plate with a scoop of vanilla ice cream!

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