Tropical Fruits in Brik Pastry with Szechuan Pepper Sauce

Submitted by: Grant MacPherson

Little fruit-filled pastries topped with pandan ice cream and peppery sauce.



    Pandan Ice Cream

    • 1 cup milk
    • 1/3 cup castor sugar
    • 2 tablespoons glucose
    • 1/4 cup coconut cream
    • 2 1/2 tablespoons pandan leaf
    • 2 1/2 cups shredded coconut

    Szechuan Pepper Sauce

    • 2 tablespoons Szechuan pepper
    • 1 1/4 cups milk
    • 1 vanilla pod, split
    • 3 1/2 egg yolks
    • 1/4 cup castor sugar
    • 6 briks pastry leaves 3 1/2x12-inch oblong pieces
    • 1 mango, diced small
    • 1 papaya, diced small
    • 2 Asian pears, diced small
    • 2/3 cup pineapple, diced small
    • 1/2 cup blood orange segments
    • 2/3 cup California golden raisins
    • 1/2 cup stone fruit, diced
    • 1/2 cup kumquats, halved
    • 2/3 cup rhubarb, sliced crosswise
    • 1/3 cup butter
    • 1 star anise
    • 1 vanilla pod, split
    • Pinch of cinnamon powder
    • 3 1/2 tablespoons banana liqueur
    • 1/4 cup mint leaves, cut in matchstick-size pieces
    • Clarified butter, melted
    • 1/2 cup fresh coconut, shaved and toasted
    • 6 mint tips
    • 3 vanilla pod, split and dried


    Pandan Ice Cream

    Combine milk, sugar, glucose, coconut cream and pandan leaf in heavy saucepan; bring to boil. Remove from heat and allow to stand in refrigerator overnight. Remove pandan leaf; add shredded coconut and churn in ice cream machine according to manufacturer’s direction. Spoon into a container with tightly fitting lid and store in freezer until needed.

    Szechwan Pepper Sauce
    Crush pepper and toast in dry pan over medium heat. Add milk and vanilla pod; slowly bring to boil. Meanwhile, whisk together egg yolks and sugar until mixture forms ribbon and turns pale yellow color. Slowly pour in hot milk mixture, whisking all the time. Return to clean saucepan and cook over low heat, stirring constantly with wooden spoon until mixture coats back of the spoon. Remove from heat and pour into container for storage. Cool in an ice bath with piece of parchment paper covering surface to prevent a skin forming. Store in refrigerator until ready to serve.


    Sear prepared fruit for 30 to 40 seconds in a hot pan with butter, star anise, vanilla pod and cinnamon powder. Deglaze pan. Add liqueur and mint; cool immediately. Lay out pastry leaves and brush with a little clarified butter. Divide and spoon half of the fruit mix onto front part of each pastry and fold into a triangle like a samosa.

    To Serve

    Pan fry each pastry in clarified butter until golden on both sides; drain. Place on one side of each individual plate, and spoon a little of remaining fruit mix along side. Remove ice cream from freezer and spoon into quenelles on top of the fruit. Garnish with toasted coconut, mint pieces and dried vanilla stick. Finish by spooning pepper sauce at back of the plate.

    Nutrition Facts Per Serving

    Calories 790 (46% from fat); Total Fat 42g (sat 25g, mono 11g, poly 2g, trans 0g ); Cholesterol 160mg; Protein 11g; Carbohydrate 96g; (Dietary Fiber 12g; Sugars 59g; ); Iron 3mg; Sodium 310mg; Calcium 195mg; Potassium 824mg

    This recipe is found in the following categories:

    Comment on the Recipe

    Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.