Kiwi fruit are often on offer for a good price, so make the most of them in these impressive pastries.
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300g ready-made puff pastry
3 tbsp icing sugar, sifted
4 large firm kiwi fruit
300ml whipping cream
1/2 tsp pure vanilla extract
sifted icing sugar
sprigs of fresh mint
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat the oven to 200°C (gas 6). Roll out the pastry very thinly, on a lightly floured surface, to a rectangle measuring 30 x 20cm. Use a sharp knife to cut the pastry into twelve equal rectangles, each measuring 10 x 5cm. Arrange on a lightly wetted baking sheet and place a wire rack on top, so they rise evenly during baking. Bake for 10 minutes until lightly puffed and golden.
Remove the wire rack, sprinkle the pastry with 1 tbsp of the icing sugar and continue to bake for a further 5–10 minutes until the sugar has caramelised. Lift off on to a wire rack and leave to cool.
Peel the kiwi fruit and cut widthways into even slices.
Whip the cream until it is thick and holding its shape. Fold in the remaining 2 tbsp icing sugar and the vanilla extract.
Just before serving, spoon or pipe half the whipped cream in a layer onto each of four pastry rectangles and cover with one third of the kiwi slices. Top each with another pastry rectangle, the remaining cream and more kiwi slices, to make a second layer. Place the last four pastry rectangles on top, finishing with remaining slices of kiwi fruit.
Dust with icing sugar, decorate with sprigs of mint, if liked, and serve immediately.
Use whole raspberries or sliced strawberries instead of the kiwi fruit, or even just a red fruit jam.