INGREDIENTS

500g ready puff pastry (divided into 16 squares)
1½ – 2 tins of sliced peaches (400g each)
8 tsp of pineapple
golden syrup or some more jam to brush the pastries

EQUIPMENT

2 large baking trays lined with Teflon sheets or baking paper
silicone brush
rolling pin

METHOD

Roll out each piece of pastry into about 3mm thick square. Spread ½ tsp jam on each of them, leaving edges clean. Top with 3 peach slices.  Bake in the oven preheated to 200°C (392°F) for about 20 minutes or until golden brown. Remove from the oven and brush peaches with golden syrup or some more jam.

Enjoy while still warm or cooled down.

Makes 16 small pastries and serve 5-8 people

• Peaches can be easily replaced with other tinned fruits.
• Pineapple jam can be replaced with apricot or other clear jam.