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  • Prep + cook time
    30 minutes
  • Serves


  • 2 sheets PAMPAS Butter Puff Pastry, thawed
  • 2 medium apples or pears, sliced thinly
  • 375g fresh or frozen berries (see tip)
  • 175g biscuits (see tip)
  • 60g butter, chopped
  • ½ tsp ground cinnamon
  • ½ cup (110g) CSR Caster Sugar
  • 100g nuts, chopped coarsely (see tip)
  • - CSR Pure Icing Sugar and double cream, to serve

TIPS We used shortbread fingers, walnuts and a mix of blueberries, blackberries and raspberries.


  • Preheat oven to 220˚C (200˚C fan-forced). Line a large oven tray with baking paper. Place pastry sheets on prepared tray, overlapping by 2cm to form a long rectangle.
  • Crumble biscuits into a bowl (chop if firm). Add butter, cinnamon and sugar; rub butter and sugar together with biscuits until combined, then stir in nuts. Scatter three-quarters of the crumble mixture evenly over pastry leaving a 5cm border. Top with apples, berries and remaining crumble. Fold in long sides, then short sides, pressing down on pastry slightly to secure.
  • Bake 20 minutes or until pastry is puffed, golden and cooked through. To serve, dust with icing sugar and top with double cream.