Tringular-Shaped Pastries Filled with Fresh Fruit

By corlear

Corniottes Bourguignonnes
In the town of Louhans corniottes are filled with choux pastly, to make a rather unusual combination. Traditionally they are filled with cream cheese. In this recipe, however, they are filled with seasonal fruits.

Ingredients

• For the filling:
• 675 g/11/2 lb blackberries, blueberries, redcurrants or plums, or a mixture
• 5-6 tbsp sugar
• 1 egg, beaten lightly with
• 1/2 tsp salt
• 150 m1/4 fl oz whipping cream
• 2 tbp icing sugar
• For the pastry:
• 200 g/7 oz plain flour
• l00g/31/2 oz unsalted butter, softened and diced
• l tbsp sugar
• 1/2 tsp salt
• 1 egg yolk, lightly beaten

Preparation

Step 1

To make the pastry, sift the flour into a mixing bowl and make a large well in the centre. Using your fingertips quickly work the butter, sugar, salt, egg yolk and 2 tablespoons of cold water into the flour until well absorbed. Cover the bowl with cling film and chill for at least 30 minutes Line a baking tray with greaseproof paper and set aside.

Roll out the pastry until it is about
6mm/½ in thick and cut eight rounds measuring 12.5cm/5 in in diameter each. Mix the chosen fruit with the sugar and place a tablespoonful in the centre of each round. Brush the edges of the dough with some of the beaten egg and fold them in from 3 directions to form a triangular shaped parcel that neatly encloses the fruit. Pinch the edges of the parcel to seal, and turn them up. Place on the baking tray and chill for 30 minutes.

Meanwhile, preheat the oven to 190°C/375°F/gas mark 4.

Brush the pastries with the remaining egg to glaze and bake for 20-25 minutes until they are golden.

Whip the cream with the icing sugar until it forms soft peaks. Serve the corniottes with the whipped cream.