Apple and blueberry pastries

Nothing beats a delicious breakfast pastry from my favourite bakery (that’s Hart’s in Bristol BTW), but these most certainly hit the spot when that isn’t an option!

I usually fill them with stewed apple and frozen blueberries (they’re always in my freezer) but when I’ve picked some rhubarb from my garden and roasted it, that’s definitely going in these pastries instead of the blueberries.

Which fruits would you choose to put in yours?

Makes 4 pastries

Ingredients Equipment to have ready
1 sheet ready-rolled puff pastry Sharp knife
4 tbsp stewed apple Baking tray
4 tbsp roast rhubarb (or blueberries – I use frozen) Pastry brush
Drop of milk Teaspoons
Brown sugar


  1. Pre-heat the oven to 200C Fan.
  2. Unroll the pastry and keep it on the paper. With the pastry laid out landscape, gently fold the bottom edge up to the top and score the centre line.
  3. Open back out flat and fold down one corner until it reaches the centre line and you have a large triangle. Cut around the edge of the triangle and open it back out so that you have a square.
  4. Use the square as a template to cut out three more squares from the sheet of pastry. Put the leftover rectangle of pastry to the side and keep for later.
  5. Put 1 tbsp of stewed apple and 1 tbsp of frozen blueberries in the middle of each square.
  6. Take one square and bring up one corner to the centre. Bring up the other corners so that the points meet in the centre.
  7. Pinch the points together and then pinch along the joining edges to seal.
  8. Brush with a small amount of milk and sprinkle with brown sugar.
  9. Transfer the squares to a baking tray (I leave them on the paper the pastry was rolled in).
  10. Bake in the oven for around 25 minutes until golden and the bottoms of the squares are crisp.

To use up the remaining pastry, you can make 4 cinnamon rolls.

Ingredients Equipment to have ready
The remaining puff pastry Sharp knife
Butter Baking tray
Cinnamon Teaspoons
Brown sugar


  1. Cut the remaining pastry into 4 long strips.
  2. Sprinkle the strips liberally with cinnamon and brown sugar.
  3. Put five small dots of butter along the strips.
  4. Roll the strip from the top to the bottom.
  5. Turn to sit it flat and transfer to a baking tray.
  6. Bake in the oven until golden.