Traditionally filled with currants and nicknamed "Fly Cakes" these delightful little cakes actually are an amazing tribute to any fresh fruit. Weather you fill them with blueberries, cherries, strawberries, pears, apples or a combination of fruits they will surely be a huge hit for your family!
Pound fresh blueberries
1 Cup (16 tbs) (plus two tablespoons for glazing)
1 Pound (2 large sheets)
1 Large, juiced, zested
1 Tablespoon (for glazing)
1.Pre-heat the oven at 400°F.
2.In a large bowl mix together blueberries, ½ cup sugar, lemon juice and zest and flour.
3.Now cut 4 large circles out of each sheet of the puff pastry.
4.Place 2 to 3 spoonfuls of the blueberry mixture into the center of each puff pastry circle.
5.Moisten the outer edges with water.
6.Pull the pastry up and around the filling to form a ball.
7.Seal the edges.
8.Turn them over and place the puff cakes seam side down on a parchment lined baking sheet.
9.Brush the surface lightly with water and sprinkle with remaining sugar.
10.Bake for 25-30 minutes.
11.Serve warm or at room temperature with some sprinkling of castor sugar on top.