Dessert

Hot Honey Fruit Pastries Recipe

ByLily Monroe February 27, 2026February 27, 2026

Introduction

These Hot Honey Fruit Pastries combine the sweetness of fresh fruit with a spicy kick from chilli flakes, creating a delightful balance of flavors. Perfect for a unique dessert or a flavorful snack, they’re easy to make with ready-rolled puff pastry.

A stack of four golden-brown square pastries is placed on a white plate, each pastry showing visible flaky layers and a crimped edge texture. The top pastry is slightly offset, revealing layers and a light puffiness. The surface is sprinkled with red chili flakes and black pepper bits, adding texture and color contrast. A shiny, honey-like glaze is drizzled over the pastries, creating small pools on the plate and a glistening effect on the crispy crust. The plate rests on a white marbled surface, enhancing the warm tones of the pastries. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100g raspberries
100g mango, chopped into small cubes
2 tbsp honey
2 tbsp gochugaru flakes (or 1/2 tbsp normal chilli flakes)
1 tsp cornstarch
320g ready-rolled puff pastry, sliced into 12 equal squares or rectangles
1 egg, whisked (for egg wash)
1 tsp gochugaru flakes for garnish
1 tbsp sugar for garnish

Instructions

Step 1: Place a pan over medium heat and add the raspberries, mango, honey, chilli flakes, and cornstarch. Stir well and cook until the fruit thickens into a paste. Adjust sweetness or spice by adding more honey or chilli flakes if desired. Remove from heat and set aside.
Step 2: Preheat your oven to 200°C (180°C fan).
Step 3: Slice the ready-rolled puff pastry into 12 equal-sized rectangles.
Step 4: Spoon a portion of the fruit filling into the center of one pastry piece. Top with another piece and seal the edges by pressing with a fork. Pierce the top once with the fork to allow steam to escape. Repeat for all pastries.
Step 5: Line a baking tray with parchment paper. Place the pastries on the tray, brush them with whisked egg, then sprinkle with gochugaru flakes and sugar. Bake for 20 minutes or until golden and crispy. Serve warm and enjoy!

Tips & Variations

For a milder spice, reduce the amount of chilli flakes or substitute with paprika.
Try other fruits like blueberries or peaches for different flavor combinations.
Use apricot jam as a quick filling alternative if fresh fruit is unavailable.
Brush with milk instead of egg wash for a lighter glaze.

Storage

Store any leftover pastries in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 180°C (350°F) for 5–7 minutes to crisp them up again. Avoid microwaving as this can make the pastry soggy.

How to Serve

A close-up image of a slice of fruit pastry held by a woman's hand showing three main layers: the bottom layer is light, flaky, and golden pastry dough; the middle layer contains glossy red fruit jam with small fruit pieces; the top layer consists of shiny, vibrant orange peach slices covered in a sticky glaze. In the background, there is a white plate with more pieces of the same pastry on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fruit instead of fresh?

Yes, you can use frozen fruit but make sure to thaw and drain excess liquid before cooking to avoid a watery filling.

What if I don’t have gochugaru flakes?

You can substitute with regular chilli flakes or a mild chili powder depending on your heat preference.

Hot Honey Fruit Pastries Recipe

★★★★★

4.6 from 110 reviews

These Hot Honey Fruit Pastries combine the sweet freshness of raspberries and mango with a spicy kick from gochugaru chili flakes, wrapped in crisp, golden puff pastry. Perfect as a unique dessert or afternoon treat, these pastries balance sweetness and heat beautifully with a glossy, crunchy finish.

Author: Lily
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 pastries 1x
Category: Dessert
Method: Baking
Cuisine: Fusion

Ingredients

Scale

Fruit Filling

100g raspberries
100g mango, chopped into small cubes
2 tbsp honey
2 tbsp gochugaru flakes (or 1/2 tbsp normal chili flakes)
1 tsp cornstarch

Pastry

320g ready-rolled puff pastry, sliced into 12 equal squares or rectangles
1 egg, whisked (for egg wash)
1 tsp gochugaru flakes for garnish
1 tbsp sugar for garnish

Instructions

Prepare Fruit Filling: Place a pan on medium heat and add raspberries, mango, honey, chili flakes, and cornstarch. Stir well and cook until the fruit thickens into a paste-like consistency. Taste and adjust honey or chili flakes to your preference. Remove from heat and set aside.
Preheat Oven: Preheat your oven to 200°C (180°C fan).
Slice Pastry: Slice the ready-rolled puff pastry into 12 equal-sized rectangles.
Assemble Pastries: Place a spoonful of fruit filling in the center of one pastry piece. Top with another piece of pastry and seal the edges with a fork. Prick the top of the pastry once with a fork to allow steam to escape. Repeat for the remaining parcels.
Prepare for Baking: Line an oven tray with baking paper. Place the pastries onto the tray, brush with whisked egg wash, then sprinkle with additional gochugaru flakes and sugar.
Bake Pastries: Bake in the preheated oven for 20 minutes or until the pastries are golden and crispy. Serve warm and enjoy!

Notes

Adjust the amount of chili flakes to control the level of spiciness in the filling and topping.
Make sure to crumble the cornstarch well in the fruit to avoid lumps and help thicken the filling.
Use a fork to seal the edges tightly to prevent filling from leaking during baking.
Serve these pastries warm for the best texture and flavor.
Substitute gochugaru with regular chili flakes if unavailable, adjusting for heat.

Keywords: hot honey, fruit pastries, puff pastry, spicy dessert, raspberry mango pastries, gochugaru, sweet and spicy

Lily Monroe

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