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Mini berry pastries recipe

Mini berry pastries recipe

5 ratings

Make a batch of these moreish summer treats without breaking the bank using just a handful of ingredients. Sweet, jammy compote is made from frozen summer fruits mix and wrapped up in golden puff pastry for a no-fuss bake. See method

  • Makes 16 (8 pinwheels and 8 envelopes)
  • 50 mins plus chilling
  • 136 calories / serving
  • Vegetarian
  • Dairy-free


  • 200g frozen summer fruits mix
  • 150g caster sugar
  • ½ tbsp lemon juice
  • 375g sheet ready-rolled lighter puff pastry
  • 1 egg, beaten

Each serving contains

  • Energy

  • Fat

    4g 6%
  • Saturates

    2g 10%
  • Sugars

    12g 13%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 22.8g Protein 2.3g Fibre 1.2g


  1. First make the compote for the filling. First, put a saucer in the freezer. Next, heat the frozen summer fruits mix, caster sugar and lemon juice in a medium pan over a low heat for 5 mins or until the sugar has dissolved. Increase the heat to low-medium and simmer gently for 5 mins. Remove from the heat.

  2. Remove the plate from the freezer and spoon ½ tsp of the compote onto the cold plate. Leave to cool for a few secs, then push your finger through the middle. If it doesn’t meet back together in the middle, it’s ready. If it is still a little runny, simmer for another 2 mins and retest. Transfer to a heatproof bowl and chill for 45 mins-1 hr until completely cold.

  3. Preheat the oven to gas 4, 180°C, fan 160°C and line 2 baking sheets. Unroll the pastry sheet and cut out a 25 x 25cm square. Cut the remaining rectangular-shaped piece into 6 x 8cm squares.

  4. Spread all but 6 tbsp compote over the large square, leaving a ½cm border. Roll up like a Swiss roll, then carefully slice crossways with a serrated knife to make 10 mini pastry swirls. Place on the baking sheets.

  5. Spoon 1 tbsp compote into the centre of each of the smaller squares, spreading it out a little. Working one at a time, take two opposite corners and pinch together; fold over at the tips to complete the seal, then place on the lined baking sheets. Repeat with the remaining squares.

  6. Brush the pastries with the beaten egg, then bake for 20-25 mins until cooked through and lightly golden. Leave to cool a little on the baking sheets. Serve warm or at room temperature.

Cook’s tip: Swap the compote for 190g of your favourite jam or marmalade.

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