Using fresh in-season fruit like guava and blueberries makes these miniature fruit phyllo pastries such a delightful treat for your morning soirée.

SERVES 6 // COOKING TIME 45 min

INGREDIENTS
1 roll phyllo pastry, defrosted
2 tbsp butter, melted
1 tin guavas, drained and chopped
½ cup blueberries
Zest and juice of ½ lemon
1 tbsp brown sugar
2 tbsp flour
1 egg, beaten
To serve
⅓ cup almond flakes, toasted

METHOD
1. Preheat oven to 200°C and line a baking tray with baking paper.
2. Brush each sheet of phyllo pastry with butter and layer the pastry sheets on top of each other. Cut the pastry into six squares and set aside.
3. In a bowl, mix guavas, blueberries, lemon zest and juice, and brown sugar together. Sprinkle over the flour and toss to coat.
4. Place a spoonful of fruit mix into the centre of each pastry square, leaving a 2 cm edge. Pinch the corners of the pastry together making a triangle, with a small area of exposed filling.
5. Brush the pastry with beaten egg and bake for 10–15 minutes until pastry is flaky and golden brown.
6. Allow to cool slightly. Serve topped with a sprinkling of toasted almonds.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

For a more savoury version of these fruit phyllo pastries, make these eggy phyllo tarts.

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