Fruit puff pastries with spelt puff, quark and maple syrup

Fruit puff pastries recipe with a Tasty video! Pinwheels, flowers, diamonds and some Wales photos!

Breads and viennoiserie, Healthier cakes and snacks, Special everyday cakes and treats

With all the summer fruit around it’s so handy and fast to shape these adorable breakfast or tea pastries.  You can follow the amazing Tasty video, which as usual has no sound so is wonderfully clear for the entire world’s population!  Hurray!  I made another yummy batch as soon as I got home from holidaying in Wales (scroll down for photos, including a Welsh cake)!  You can have a cream cheese and icing sugar filling as in the original Tasty recipe with shop-bought all-butter puff or make my healthier version with homemade inverted spelt puff pastry, Quark and maple syrup.  Either way the result is delicious:  tada!  A basket of apricot, cherry and blueberry puff pastries fit for a luxury hotel guest or… us of course! 🙂

Fruit puff pastries with Quark and maple syrup

Fruit puff pastries with Quark and maple syrup


With the video it was easier folding and cutting the shapes than I’d imagined.  But it was rather hot and humid in my Barcelona kitchen so the uncooked shapes looked a bit limp and misshapen.  So I wasn’t inspired to take photos (sorry) until magically they came out of the oven looking not too bad!  Here they are before sprinkling with icing sugar.

Fruit puff pastries with spelt puff, quark and maple syrup

I did take photos of my second recent batch when unbaked and they were even more misshapen!  It’s got even hotter here in Barcelona – that’s my excuse and I’m sticking to it!  Much the same way the pastry stuck to various things, tables, other bits of pastry, … 🙂   So my advice is shape them first, rest them in the fridge and only then pre-heat the oven!  Or shape them in the bedroom.  You’ll see my poor wilting pastries in the photos below.  Well, just goes to show they don’t have to look perfect!  Ahem. 🙂

And here’s the Tasty video on how to shape the pastries (I think they have air-conditioning).  You’ll probably need to press pause at regular intervals while following the instructions unless you’re a bionic baker with an eidedic memory.  For those of us without those skills I’ve drawn some accompanying illustrations for reference, which should help us stop flouring our computers or tablets… 🙂

I have yet to try the lattice but my favourite shape’s the flower and they’re all lovely – the pinwheels have lovely crisp triangle ‘legs’ sticking out.  Mine have apricot pieces, cherries in the middle and blueberries round the outside or just a combination.  I recommend the three fruit together on one pastry.  Or add your own choice of seasonal fruit!

These are the quantities that worked for me, but it’s all pretty flexible:

Makes 6 pastries (like 2 flowers, 2 pinwheels and 2 diamonds)

  • 200g/7oz puff pastry – shop-bought all-butter puff pastry or my homemade inverted puff pastry (recipe here) if it’s cool enough in your kitchen!
  • 100g/10 and a half tablespoons Quark (or cream cheese)
  • 1 teaspoon maple syrup (or icing sugar), to taste (you might like yours sweeter)
  • 1/4 to 1/2 tsp pure vanilla extract, to taste
  • a little beaten egg


  • preheat the oven to 200°C/400°F (static, non-convection oven) or 180°C/350°F (fan-assisted) – or if it’s already hot in your kitchen wait until you’ve finished shaping the pastries and then preheat!!!
  • line a large baking tray (30cm x 40cm/12in x 16in) with greaseproof baking paper


  1. Beat the Quark or cream cheese with the maple syrup or icing sugar and vanilla extract in a medium-sized bowl and store in fridge till needed.
  2. On lightly floured greaseproof baking paper, roll the pastry out till it’s about 2mm thick and a rectangle as even as possible (about 20cm x 30cm/8in x 12in).
  3. With a big sharp knife cut into 6 reasonably even squares (10cm x 10cm/4in x 4in).  If the squares are actually a bit rectangular don’t worry, just stretch slightly to make them more square-like.
  4. Carefully place a square on your baking tray (lined with baking paper) in it’s ‘baking position’ (you can place it there after it’s shaped as in the video but before can help if your pastry’s a bit soft and fragile).
  5. Shape your pastries.  You can watch the Tasty video first then check with my little drawings to save pausing or replaying the video.

Diamond fruit puff pastry

Diamonds fruit puff pastries

Flower fruit puff pastries

Flowers fruit puff pastries

Pinwheel fruit puff pastries

Pinwheels fruit puff pastries illustrated recipe


  1. Next I brushed mine lightly with beaten egg because they bake nicely this way.
  2. Bake in the middle of the oven till lightly browned (don’t open the oven for the first 20 minutes).  I prefer them a little browner and crisper than they are in the video.  Check they’re lightly browned underneath too.   The pinwheels and diamonds take about 25 to 30 minutes and the flowers around 40 minutes.  Take them out separately when you see they’re done.
  3. When baked allow to cool at least 15 to 20 minutes on a wire rack.  Sprinkle with icing sugar if you like and eat!  Yum yum yum… 🙂
Fruit puff pastries with Quark and maple syrup

Fruit puff pastries with Quark and maple syrup

Eating and storing

Best eaten on the day when the pastry is crisp.  But stored in the fridge in airtight tupperware these pastries are still delicious softer the next day.  You could also freeze some unbaked ones to bake another day.


Before leaving you just wanted to share some photos of one of my very favourite places.  Have been going there for years, originally to rock climb and it’s now become a yearly trip for me and mum.  It’s beautifully mountaineous, rugged, friendly and you eat really well.  If you love mountains you’ll love Northern Wales and a walk up Snowdon’s miner’s path, where we did suffer a little!  🙂  That’s my mum there.

Snowdon, up the miners' path

Then we had an amazing and very moving Deep Mine visit to the slate caverns in the historic mining village Blanau Ffestiniogg.  They recount the incredible hardship and comraderie amongst the men and boys who worked the mines from the age of 8.  During its boom days following the 1850s the mines rooved the world but life expectancy among the miners was around 37 years old with deaths caused by the lung disease silicosis and detonations.  Originally the miners couldn’t even appreciate the beauty of the slate caverns as after a few minutes of expensive candlelight they worked in complete darkness, wrapping a chain around one leg as they handrilled up the side of caverns. On our visit there were photo opportunities to feel the weight of the hand drill and the chains.

Llechwedd slate caverns

And if you’re a fan of steam trains you can happily travel around Wales in one.  Hey, can you pronounce the words on the sign?  In Ffestiniogg around 80% of the population are Welsh speakers.  And of course, could not leave out a photo of the incredibly delicious traditional Welsh cake we found in Blaenau Ffestiniogg’s Tourist Information café.  Would quite like to make some…  Anyone got any tips or a trusty recipe?A steam train and traditional Welsh cake

We’re planning to go back to Northern Wales next year, naturally.

Anyway, back to these fruit puff pastries.  They’re lovely.  I made some with good-quality shop bought puff and they were great too.  So if you have some fruit hanging around waiting to be useful (pick me!  pick me!), there you go.  Make these fruit puff pastries.  Want to try one?

Fruit puff pastries - healthier spelt puff, quark and maple syrup version

So farewell sweet reader!  Wishing you a lovely Summer (or Winter) with lots of do-able and maybe slightly healthy treats!  Happy baking, no-baking and eating! 🙂 Lili x








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Baking on Sundays with my French mum was a lovely part of my childhood. Later I experimented with baking books or internet recipes and did the pâtisserie course at Le Cordon Bleu Paris. Still trying out new recipes and inventing cakes with influences from all around the world, including some healthier ones. Yes, love cakes!!! Hope you'll love them too and have fun baking. :)

16 thoughts on “Fruit puff pastries recipe with a Tasty video! Pinwheels, flowers, diamonds and some Wales photos!”

  1. They look delicious. I almost made a dessert with puff pastry today but, instead I made a smores pie that caught on fire in my oven! Lol! Wish I took. A pic of the charred marshmallows.
    I like your pix of Wales too.

    Liked by 1 person

    • Thank you! Hard to go wrong with fruit and puff, once the stickiness issue is kind of dealt with.. !? But your flaming smores pie sounds very exciting too! 😉 And yes, Wales is so lovely – happy you like the photos. 🙂


  2. How funny, I made some puff pastry tarts on Friday! I had a similar problem with the raw dough too but yours have turned out beautifully ☺️

    Liked by 2 people

    • Aw..thank you and sorry to hear you’ve had some pastry woes too though I’m sure your tarts came out lovely and yummy. Still, this might be the time of the year to think raw cakes and ice lollies!?! 😂😉x


    • Thank you! That’s really nice to hear…to be honest I found the illustrations very handy too! (memory like a sieve, lol). 🙂 x

      Liked by 1 person

    • Thank you so much for the sweet comment! You’re welcome and I’m glad you like the recipe. And totally agree – puff pastry is wonderful! 🙂


  3. Pingback: Puff pastry Christmas trees recipe! With healthier homemade mincemeat and mandarin jam or other fillings like ham and cheese! Can also be vegan or glutenfree… | lili's cakes

  4. Pingback: Fruit puff pastries recipe with a Tasty video! Pinwheels, flowers, diamonds and some Wales photos! | homethoughtsfromabroad626

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