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.

The post Miniature fruit phyllo pastries with guava and blueberries appeared first on MyKitchen.

This fruity guava ice cream is the perfect treat for hot sunny days! Enjoy it on its own or as a lunchtime dessert.

SERVES 8 // COOKING TIME 1 hour 20 min, plus freezing time

INGREDIENTS
Vegetable oil, to grease
9 guavas, peeled
450 g sugar
Juice of 1 lemon
2 drops of red food colouring
2 L vanilla ice cream
Icing sugar, to dust

METHOD
1. Grease a loaf tin, a chopping board and a rolling pin. Line the loaf tin with cling film.
2. Place the guavas in a heavy-based pot over medium heat. Cover with water and simmer for 10 minutes, until soft. Remove from the pot, cut in half and deseed.
3. Place the seeded guava halves in a blender and blend until smooth.
4. Place the guava pulp and sugar in a heavy-based pot over medium heat. Cook for 15 minutes, stirring the mixture continuously.
5. Add the lemon juice and the food colouring (use a wooden skewer to add it little by little). Keep the mixture on the heat, stirring continuously, for 15–20 minutes, until it thickens and starts to pull away from the sides of the pot and form a ball.
6. Transfer the mixture to the board and roll out into a thin layer, about 5 mm thick. Leave to cool.
7. Remove the ice cream from the freezer to soften slightly. Place the loaf tin on the guava mixture and cut around it with a sharp knife. Carefully place the cut piece in the tin.
8. Spread ice cream over the guava layer, filling the tin. Place it in the freezer to set for 1–2 hours.
9. Remove from the tin, slice, dust with icing sugar and serve.

Recipe & styling: Ashley Probert
Photography: Andreas Eiselen/HMimages.co.za

The post Guava ice cream appeared first on MyKitchen.

Need something fresh and fruity to keep you cool this weekend? You can make this guava sorbet super quick without any fancy equipment.

SERVES 6 // COOKING TIME 20 min

INGREDIENTS
500 g ripe guavas, chopped into cubes
250 g caster sugar
Juice of 2 lemons

METHOD
1. Place the guavas and sugar in a saucepan over medium heat. Gently simmer the fruit until soft.
2. Blend the guava mixture into a purée and strain through a sieve. Add the lemon juice and mix well.
3. Place the purée in a container and store in the freezer until hard.

The post Guava sorbet appeared first on MyKitchen.