Fig and blackberry lattice pastries
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


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


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!