There’s not too much to say about these. I want some now. They were discovered on a blog called Bunny. Eats. Design. Created by a talented graphic designer called Genie, her blog has a wickedly funny sense of humour and combines design and food (and rabbits).
And if you delve into the index, as you should, you will find some other divine feijoa treats hidden there: feijoa custard with chocolate & cointreau, feijoa danishes, and feijoa and onion chutney sauce.
FEIJOA, CHOCOLATE & CUSTARD PASTRIES
- frozen puff pastry squares
- maple syrup
- chocolate buttons
- 1 sheet of pastry makes 9 pastries
- 1 feijoa fills 2 pastries
- 1 small teaspoon of custard in each pastry
- 2 chocolate buttons in each pastry
- Preheat oven to 175°C.
- Cut and scoop out feijoas, mix in a little maple syrup if desired. Mash a bit with a fork.
- Defrost the puff pastry and cut into thirds vertically and horizontally so that you have 9 small squares.
- Arrange squares onto a buttered cookie sheet. I could fit 12 squares on mine.
- On each square, arrange 2 chocolate buttons, about half a feijoa, and a small dollop of custard. You should have the filling spread in a line from 1 corner to the opposite corner. Then fold the other two opposite corners over each other.
- Brush with a little milk.
- If you have another baking sheet, go on and fill a second one with pastries.
- Bake for 15 minutes.
- Remove trays from oven, and remove pastries from trays.