APPLE MANGO MINI PASTRIES

APPLE MANGO MINI PASTRIES

Hi guys! Finally it’s the week-end. This week has been emotionally and physicall tiring  knowing all that happened recently.

So a little care in this brutal world is really nice. In order to care for me and my peple, food is almost always involved. So a couple days ago, as I had to fest by force because I didn’t get to have breakfast and knowing to take with me, I had this idea to bake little pastries  according  to what was in my fridge.  And because I am the sharing kind and it turned out to be nice, here is the receipe, because you ar worth it.

Ingredients, for 8 mini pastries

– 1 puff paste

– 1 mango ( totally enough)

– 1 pink lady apple (où celles qui sont à votre goût)

-1 knob of butter

– 1 small pinch of cinnamon powder

– 1 pinch  of sugar

– An egg yolk

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1- Cut the mango and apple into small dices. Mine are a bit big so cut them small. The smallers your pastries are, the smaller the dices should be.

2- In a pan, partially melt the knob of butter. When it’s partially melted, add the dices of apple and mango. Cook for 2 to 3 minutes.

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3- Add the pinches of cinnamon and sugar  and get out of the fire. Reserve.

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 4 – Get you puff paste out of the fridge and roll it out.

5 – Finf a bowl or a ramekin accordinf to the size of your pastries . I clearly chose a bowl to large so I got uneve sizes of pastries. I then opted for a 7cm of diameter). With this bowl of ramequin, cut out circles out of the puff paste. I was able to get out 6. Some where quite big. You will easily get out  8 to 10 mini pastries
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 6  – If needed, flour lightly your puff paste circles if sticky. That is the main reason why you need to get out  your puff paste  just before using out the fridge to avoid it to get sticky.

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7 – Place your circles on an a cooktop. Set a cofee spoon of mango and apple. Place the fruits on half of the disc to be able to fold the disc and cover thef fruits. Scell it with the help of a fork.

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8 – You should obtain pastries as shown on the above picture. Distemper the pastries with an egg yolk mixed with a little water to have a gloden color once cooked.

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9 – Put yourr pastries in the oven for about 20 minutes. For the first try keep an eye on your pastries in case. After 20 minutes. It’s ready!

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Those pastries are best eaten within  the next 48 hours after it was baked.

It’s perfect for breakfast a home or to go or an afternoon snack.

If ever you try this receipe, I would to see how it turned out. Feel free to send pictures by email to  show or leave a comment.

xo and have a great week-end.

Multicolore Paris

Laura, Cosmopolitan, Parisian, Fashion & Lifestyle Blogger

Find me on: Web | Twitter | Instagram | Facebook

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3 Comments

  1. Kirsten
    23 April 2015 /

    J’ai essayé et c’était tres bon, merci

  2. 11 January 2015 /

    Miam j’ai hâte d’y goûter 😉

    • moodygirlscloset
      14 January 2015 /

      :).. bientôt peut-être.

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