When the weather turns cool and the fruit starts to fall from the feijoa trees, it’s time to think of soul soothing desserts. This recipe is from the New Zealand Herald archives, and is created by Amanda Laird. More cream please.
- 1 packet of puff pastry – preferably made with butter
- 8 large feijoas
- ½ tablespoon butter, plus more to melt and brush over the pastry before baking
- 1 teaspoon vanilla extract
- finely grated zest of one lemon
- ½ teaspoon cinnamon
- 2 tablespoons sherry
- ¼ cup brown sugar
- yoghurt or custard to serve
- Roll the pastry out on a floured board to an oblong shape, approximately 25cm by 35cm.
- Halve the feijoas and scoop out the flesh. Roughly chop and put into a saucepan with the remaining ingredients. Simmer gently for 15 minutes then let cool. Preheat oven to 200°C.
- Spread the filling on the pastry to within 3cm of the edges on the side but leave more space at the top. Carefully roll up the pastry from the long side then brush the edge with a little water to seal.
- Melt 1 tablespoon of butter and brush over the pastry then bake for 20 minutes or until the pastry is golden brown. Slice and serve hot with custard or yoghurt.