The juicy and aromatic feijoas partner perfectly with this delicious buttery pastry. Best enjoyed served hot straight from the oven with whipped cream and vanilla ice cream.
Dessert is served!
Prep time 40 min
Cooking time 35 min
Skill easy
Serves 8
Ingredients
Pastry
1 cup flour, plus extra for rolling
¼ cup fine cornmeal
1 Tbsp sugar
¼ tsp fine salt
100g butter, cold and cubed
2 Tbsp sour cream or unsweetened Greek yoghurt
2 Tbsp ice cold water
Glaze
1 egg yolk
1 Tbsp milk
Filling
400g feijoas, peeled and sliced into 5mm rounds
200g apples, peeled, cored and sliced thinly
4-6 Tbsp sugar, plus 1 Tbsp for finishing
1 Tbsp cornflour
Method
Begin by making the pastry.
Add the dry ingredients to a food processor (or can do by hand). Blitz to combine.
Add the butter gradually, pulsing to combine until crumbly.
Mix the sour cream with the water and pour into the dry ingredients. Pulse again until the dough just comes together in a ball.
Remove on to your work bend. Bring together into a flat ball. Cover and place in the fridge for 30 minutes.
Preheat the oven 180°C (160°C fan-forced)
To make the filling, add all the prepared fruit into a bowl, toss together with the sugar and cornflour and set aside.
Place the dough on to a lightly floured bench and roll the pastry to about 33cm round and about 3mm thick. Transfer to a baking tray.
Place the feijoa and apple mix on to the centre of the pastry, leaving about 5cm around the edge.
Fold up the sides of the pastry to partially cover the fruit, pleating the dough as needed.
Beat the egg with the milk and glaze the pastry. Sprinkle over the remaining sugar.
Bake for 35 minutes or until the pastry is golden brown and the fruit juices are bubbling.
Cool slightly on the tray before transferring and enjoy with plenty of cream and ice cream.
