Mixed fruits pastry.

Hello, friends community all Hivians greetings. Here is now started fruit season it is quite early this year. all pear trees are full of fruits apples are almost ready to pick and shops also selling fruits at discounts. I bought some nectarines from the shop but they ripened very fast and started attracting fruit flies. So I planned to use those nectarines and freshly picked pears from my workplace together with some apples from the garden to make some vegan pastry. Here today I am glad to share this recipe with you.

Ingredients:

1.5 cups white flour
1 tbsp avocado oil
1 tsp baking powder
1/2 tsp salt

mixed fruits
8 pears
4 nectarine
3 apples
2/3 cup sugar
2 pinches of salt
1 tbsp lemon juice.

1/2 cup avocado oil
2 tbsp cornstarch.

mix the oil in the flour
Add water to make a soft and smooth dough.

Cover and keep aside for 10-15 minutes.

combine the avocado oil with the cornstarch and make a paste-like buttery consistency. keep aside.

Peel apples and pears

Chop nectarines and cook them with 1.5 tbsp sugar.
Slice apples and pears, add 3 tbsp sugar, 1 tbsp lemon juice, and a pinch of salt, and cook them separately from the nectarines.

After the nectarines, apples, and pears are cooked keep them aside to cool.

Divide the dough into 2 portions. To make it easy to rolling
Take one portion of the dough and roll a long thin sheet.
and divide this into 5 rounds
spread tsp cornstarch paste on each round.
and pile them on top of each other into a stack.

Using a rolling pin make a thin sheet from the stack.
Again spread more cornstarch paste on this thinly rolled sheet.

by hand make roll the sheet into a long roll. Repeat the same processor with the other portion.
Keep both rolls in the fridge for 10 minutes.

Then take them out from the fridge, and cut them into small portions.

Take one small portion and press it into a muffin form.

press by hand to line the form in a cup-like shape.

fill some cups with nectarines

some of them with apple pear mixture.

when they are filled. you can bake them at 180 C for around 20-25 minutes in a preheated oven.

Here, I had a little more dough left over, so I used it to make small, thin rounds to cover the pastry sprinkled a few dry currants and leftover liquid from fruits on the top, and baked them the same way I mentioned, at 180°C in a preheated oven for around 40-45 minutes.
And they are ready, nice crispy layered, filled with freshly cooked fruits.

Good to enjoy with tea, or with ice cream as a dessert.