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Compote with nutty puff pastry

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Compote with nutty puff pastry

At a glance

Serves:
4
Difficulty:
Easy
Cost per serving::
Económica
Method:
15 min.
Preparation:
40 min.
 
 

Ingredients

    • 3 Figs
    • 2 apples
    • 3 dried apricots
    • 100 g of pineapple
    • Whole grain puff pastry
    • 1 Egg white, lightly beaten
    • 100 g of mixed nuts: walnuts, almonds, cashews, pine nuts
    • 2 tablespoons of seeds (mix two varieties such as pumpkin and sesame)
    • 1 tablespoon brown sugar or rice syrup

Method

  1. Heat the oven to 190 º C and a line a baking tray with baking paper.
  2. Line the tray with puff pastry, prick the surface with a fork and cut out rectangles of 12 x 5 or 6 cm. Brush entire surface with Egg white and sprinkle with nuts, seeds and sugar.
  3. Bake until pastry is golden brown - about 20 minutes.
  4. Add the dried Figs, peeled and diced apple, dried apricots and pineapple chunks to a saucepan. Add two inches of water, cover and simmer over low heat until fruit is tender, around 15 to 20 minutes. Remove from heat and allow to cool.
  5. Serve the compote between two rectangles of puff pastry.

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