Good Morning fellow foodies, and Ramadaan Kareem to everyone who is fasting during this auspicious month. I will be trying to post as many yummy treats as possible. I have started to post a lot more "healthy alternatives" during this month but now and again (specifically right now) I will be posting good old fashion pastries, because that is a great love of mine (and no one can deny a good crisp pastry). I made this strawberry compote filling for these puff pastry tarts because my mother has a serious sweet tooth, especially late at night and I thought this would be perfect- it's light, not too sweet and can be stored for a few days (so no rush to eat it all in one go). Hope you enjoy the recipe!
Recipe: Strawberry compote:
1 punnet of strawberries
1 cup of castor sugar/xylitol
1 squeeze of a fresh lemon (to make it less sweet)
1 vanilla bean pod
1/4 cup of water
1 flat piece of pastry (I used my handmade pastry which I always keep int he freezer).
Mix all the ingredients together on a mediium heat.
Let the strawberries become soft and watch for a lovely pink syrup forming.
When the strawberries are very soft and start sticking to the pan, they are done-allow to cool.
Roll out the pastry.
Cut into squares.
Put the compote into the middle of the square.
Then fold one point of the square to the opposite end to form a small triangle.
Seal with egg yolk and press down the sides with the fork.
Either freeze or heat at 180 degrees, until golden brown.