Mixed berry puff

1.Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper. Combine apple and sugar in a medium saucepan over moderate heat; cook and stir for 2 minutes or until soft. Add berries; cook and stir for 2 minutes or until combined and heated. Combine cornflour and 2 tablespoons water in a small bowl. Add cornflour mixture to berry mixture; cook and stir for 1 minute or until mixture boils and thickens slightly. Transfer to a bowl. Cool.

2.Cut each pastry sheet in half to make 4 rectangles. Place 2 pastry rectangles on prepared tray. Sprinkle almond meal over pastry, leaving a 1cm border. Spoon berry mixture over almond meal.

3.Roll out remaining pastry sheets between two sheets of baking paper to about 5mm thick. Place pastry over berry mixture. Fork edge to seal. Brush egg white; sprinkle with extra sugar. Using a small, sharp knife, cut 10 diagonal slits in pastry. Bake for 25 minutes or until puffed and golden. Stand for 5 minutes. Serve.