Sweet Things: Fruit Turnovers

Puff pastry, apple, pear, pineapple, icing sugar.
[Various fruit may be substituted.]

I find it’s good to have pre-rolled puff pastry in the freezer to make a quick dessert, or a pastry treat for breakfast, even. In this case, I had some stewed apple to which I added some finely diced pear and fresh pineapple. You may of course make any number of combinations – including adding dried fruit such as prunes, apricots or mincemeat. They will cleverly rehydrate when mixed through the stewed fruit and heated during baking.

Cut pre-rolled puff pastry sheets into quarters, and put a spoonful of your fruit mixture in the middle. Don’t overfill or they may burst during cooking.

Blog 97 - ST Prep

Wet the edges and fold into triangles, pressing the edges to seal.

Blog 97 - ST Pastry

Sprinkle castor sugar over the top as this will caramelise when baked in the oven at 200°C (400°F). I often let mine go quite dark – I tell myself it’s quite French to do that. I dusted the finished product with icing sugar rather than castor, but either is fine.

Blog 97 - ST Turnovers

Serve with cream, ice cream or just as is with a cup of coffee.

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