- 500 g frozen butter puff pastry
- 1/2 cup creme fraiche
- 1/2 cup Greek yoghurt
- Summer berries, for serving
- 3 granadillas, pulped
Defrost the puff pastry. Preheat the oven to 180°C.
Grease a baking tray and lay the pastry in the tray to cover it completely, pressing in the edges to form a crust. Bake for 10–15 minutes, or until puffed up and golden. Remove from the oven and allow to cool.
Combine the crème fraîche and Greek yoghurt, then spoon onto the pastry base and top with berries and grandilla pulp.