Here’s an idea for a delicious breakfast, simple and quick to make, berry turnovers! The pastry, crunchy and fragrant, contains a heart of blueberries, raspberries, strawberries and blackberries, with a touch flavored with vanilla and cinnamon. I don’t think there is any need to add anything else, except that the sugar used is in small quantities and strictly whole cane sugar and that the rest is just puff pastry and lots of fruit. In short, a great way to fill up on energy and satiate the desire for sweets with an eye to health. In addition, cinnamon also helps keep blood sugar under control while vanilla reduces the desire to eat more sweets (Silva et al, Nutrients, 2022).
Ingredients1 package of puff pastry without hydrogenated fats250 grams of mixed fresh berries (or frozen if it’s not in season)30 grams of whole cane sugar1/2 teaspoon vanilla powderCinnamon powderMilk (also plant based)1 lemonIn a saucepan combine the berries, sugar, vanilla, a pinch of cinnamon, lemon juice and two tablespoons of water. Heat, stirring often, and bring to the boil, then simmer for about ten minutes, continue stirring. Roll out the puff pastry and make discs of about 10-12 cm in diameter. In the center, arrange the fruit jam. Brush the edge with a little milk. Fold the disc over itself and seal the edges tightly with your fingers. Make on the surface of each pastry a couple of cuts. Brush with more milk. Bake at 180° C for 15 minutes.
