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Fig and blackberry lattice pastries. Celebrate late summer fruit

Blackberries have a late summer taste, just like the last swim in the sea before you pack to go back home, saying goodbye to the beach for the last time. It is probably because I used to pick blackberries with my mum just before going back to school. So, they have this mixed taste of wild summer adventures and nostalgic farewells to the friends of long sunny months made of bicycle rides, picnics and long walks.

late summer fruit

Figs, on the other hand, represent the fulfilment of the summer season, the realisation of its promises: jammy, sticky, lush, they are a late summer gift to sweeten the transition to the next season, the generous autumn.

Summer fruit is probably what I am going to miss more when autumn comes with its bright orange butternut squash and the rustling leaves, with the first crisp apples, the hazelnuts and the chestnuts. So, today, I am going to celebrate late summer fruit with a seasonal sweet treat, something to serve in the afternoon as a snack or to enjoy for breakfast with a cup of dark coffee.

Fig and blackberry lattice pastries

Fig and blackberry lattice pastries

Recipe developed in collaboration with Betty Bossi, using their jalousie stripes roller. This is a handy roller that can cut your puff pastry into rectangles, already decorated with a lattice top. Use it to make savoury appetisers – I’m thinking about peeled tomatoes and mozzarella, or even blue cheese and pears, with a sprinkling of poppy seeds -, or even quick sweet treats.

Fig and blackberry lattice pastries

I opted for late summer fig and blackberry lattice pastries, but the possible filling combinations are endless: apples and blueberries, with a dusting of cinnamon, pears, hazelnuts, and chunks of dark chocolate, or even an all-time favourite, mixed berries with vanilla and thyme…

A few weeks ago, I made a few batches of homemade puff pastry, and froze it into logs. This definitely upped my game when it comes to quick desserts – or even savoury pies – made with puff pastry, but feel free to choose your favourite store-bought puff pastry. Always remember to read the ingredients of what you’re buying, though, trying to pick a product made with real butter, when possible. You’ll notice a great difference when it comes to flavour, I promise.

Fig and blackberry lattice pastries

Fig and blackberry lattice pastries
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5 from 2 votes

Fig and blackberry lattice pastries

These fig and blackberry puff pastry jalousies are the perfect end of summer sweet treats, to serve in the afternoon as a snack or to enjoy for breakfast with a cup of coffee.
Course Dessert
Keyword blackberries, figs, jalousies, lattice pastries
Prep Time 10 minutes
Cook Time 18 minutes
Time to cool down the filling 30 minutes
Total Time 58 minutes
Servings 10 lattice pastries

Ingredients

For the filling

  • 3 figs, about 200 g
  • 100 g (2/3 cup) blackberries
  • 1 tablespoon lemon juice
  • 2 tablespoons cane sugar
  • ½ teaspoon cardamom
  • ½ teaspoon cinnamon
  • 1 tablespoon almond slices

For the pastries

  • 300 g (10.58 oz) puff pastry
  • flour, to roll out the puff pastry
  • 1 egg
  • 1 pinch salt

Instructions

Make the filling

  • Peel the figs and chop them, then collect them into a saucepan. Add the rinsed blackberries, the lemon juice, the sugar and the spices.
  • Cook on medium flame for 10 to 15 minutes, stirring often. The cooking time will depend on the ripeness of your fruit. When the fruit will look like a jammy compote, remove from the fire, add the almond slices, stir thoroughly and let it cool down.

Prepare the pastries

  • Preheat oven to 200°C (400°F).
  • Roll out the puff pastry with a rolling pin and a dusting of flour in a 25x40cm sheet.
  • Using Betty Bossy jalousie roller cut out 10 rectangles.
  • Spoon the filling onto the rectangles and fold the puff pastry to seal the filling inside.
  • Seal the edges with a fork, then transfer the pastries in a baking tray lined with parchment paper.
  • Whisk an egg with a pinch of salt and brush each pastry.
  • Bake for about 18 minutes, or until golden.
  • Let them cool down and serve warm or at room temperature.
Tried this recipe?We love to see your creations! Snap a pic and tag @julskitchen and hashtag it #myseasonaltable!

More end of summer desserts from the blog archive

Stone fruit, blackberries, grapes… they all make memorable desserts, with a faint nostalgic feeling for a season which is coming to an end.

  • Grape focaccia. Sticky, jammy grapes, rosemary and a dense focaccia. That’s the ultimate September treat.
  • Blackberry focaccia. Just like the grape focaccia, but with my beloved blackberries.
  • Summer fruit pie. It was my first time with fruit pie. I chose a Jamie Oliver’s recipe to start with, and I loved every single moment of the pie making process, from the buttery old-fashioned sweet short crust pastry, dusted with a generous amount of ground cinnamon and golden caster sugar, to the bubbling filling of summer fruit, luscious and tempting.

Fig and blackberry lattice pastries

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This Post Has 3 Comments
  1. 5 stars
    Two of my most favourite ingredients! I look forward to enjoying this, with my family! I know it will be so good!

    Congratulations, on the birth of your child! May God bless her in every way.

    This is the first recipe i have received, since your baby’s arrival, i hope i can call it Livia’s fig and berry joy?!

  2. 5 stars
    Pastries look very delicious! I have also ordered the Betty Bossi roller. But noticed so few recipes for savoury fillings. Do you have any suggestions ? Their recipe book mentions mozzarella with dried tomatoes. Further, is it possible to prepare the pastries with a filling and then freeze them before baking ?

    1. Ciao Sandra, you’ll love the Betty Bossi roller!
      These are a few ideas for savoury filling:
      – mozzarella, olives and peeled tomatoes
      – pear and blue cheese
      – apple and taleggio
      – roasted squash and fontina
      – olive tapenade
      – roasted peppers and capers

      As for the freezing, yes, you can prepare them and freeze them. I’d bake them directly from the freezer, without thawing them, when you want to prepare the pastries!

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