Mixed Berry Squares
Prep: 15 mins
Cook: 25 mins
Servings: 8
Mixed Berry Squares are a quick and easy dessert made with flaky puff pastry and a vibrant berry filling. Juicy mixed berries are tossed with caster sugar and fresh lemon zest, then layered over almond meal on buttery pastry squares to create a perfectly crisp base that soaks up the sweet juices.
Baked until golden and puffed, these rustic berry pastries are finished with a dusting of icing sugar and served with creamy Greek yoghurt and fresh mint. Ready in around 40 minutes and suitable for both oven and air fryer cooking, these light puff pastry berry squares make a simple yet impressive dessert, brunch treat or afternoon tea.
Ingredients
- 2 sheets Pampas Light Puff Pastry, just thawed
- 1 egg, lightly beaten
- 500g fresh or frozen (thawed) mixed berries
- 1 tbsp caster sugar
- Zest of 1 lemon
- ½ cup almond meal
- ½ cup Greek yoghurt
- Icing sugar and mint leaves, to serve
Method
Method - Oven
- Preheat oven to 200°C (180°C fan-forced). Line 2 large oven trays with baking paper.
- Lay a sheet of thawed pastry on a clean surface. Cut into 4 squares and place squares onto prepared oven trays. Repeat with second sheet of pastry. Cut a 2cm border around the edge of each pastry, taking care not to cut all the way through. Prick the centre of the pastry with a fork and brush pastry squares with egg wash.
- In a bowl combine berries, sugar and lemon zest. Sprinkle the almond meal over the centre of the pastry squares and spoon the berry mixture over the top.
- Cook in the oven for 20-25 minutes or until pastry is puffed and golden. Cool slightly.
- Dust squares with icing sugar and serve with a dollop of yoghurt. Garnish with mint leaves.
Method - Air Fryer
- Follow the original steps to prepare the berry squares.
- Lightly spray the basket with oil or line it with air fryer-safe baking paper.
- Place the squares in a single layer with at least 1–2 cm of space between each piece to allow the pastry to puff and crisp. Cook squares in batches – don’t overcrowd the basket.
- Air fry at 180°C for 12-15 minutes until golden and puffed.
- Dust squares with icing sugar and serve with a dollop of yoghurt. Garnish with mint leaves.
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