Fruit Squares

Known to generations of children as ‘fly cemeteries’ these are delicious, despite their grisly name.

Add To Favourites Print
Photo credit: Edmonds Illustrated Cookbook
Ratings (0)
Prep Time: 1 hour Servings: Makes 24
  • 200g Rough Puff Pastry or 2 sheets Edmonds flaky puff pastry, thawed

    icing sugar


    FILLING:

    50g butter, melted

    1 Granny Smith apple, peeled, cored and grated

    ¼ cup raisins

    ¼ cup sultanas

    1 tsp mixed spice

    ¼ tsp finely grated lemon zest

    1 Tbsp lemon juice

    1 tsp cinnamon

    ¼ cup brown sugar

    ¼ cup currants

  • 1. Preheat the oven to 200˚C. Line a baking tray with baking paper.

  • 2. Make the filling by placing all the ingredients in a bowl and mixing to combine well.

  • 3. Divide the pastry in half and roll out each piece into a large rectangle about 20cm x 30cm and 2mm thick or use the ready-rolled sheets.

  • 4. Lift one sheet onto the prepared tray using a rolling pin and spread with the filling, leaving a 1cm border around the edge. Brush this edge with water.

  • 5. Place the second sheet of pastry onto the fruit filling and press the edges to seal. Prick the pastry all over with a fork.

  • 6. Bake for 30–35 minutes or until golden. Cut into squares while hot and dust with icing sugar.


Products used in this recipe

Add to your menu