I made these puff pastry turnovers on a whim when I noticed I had a pack of ready made puff pastry in my fridge that needed to be used. Bursting with juicy berries in a sweet homemade compote tucked inside a buttery puff pastry parcel, these turnovers will not last long… 👀
Ingredients
- 2 and a 1/2 cups of frozen summer berries (you can use any berries you like but I wanted a variety of berries in my compote)
- 1/4 cup of caster sugar
- 1 tsp fresh lemon juice
- 1 tablespoon cornflour
- 1 tablespoon water
- 1 pack of puff pastry
- 1 egg mixed with 1 tablespoon of water
- A pinch of granulated sugar (to sprinkle over the turnovers)
- For the Glaze; 1/2 cup of icing sugar, 1/2 teaspoon vanilla extract, 2 tablespoons of single cream
Method
- In a medium saucepan, heat the berries, sugar and lemon juice over a medium heat until the ice melts and the berries begin to ooze their juices. Once the mixture becomes very wet, mix the cornflour and water together until it forms a paste, then add it to the berry mixture.
- Bring it to a gentle simmer for about 3 minutes and continue to stir until it thickens.
- Remove from the heat and leave to cool before spooning onto the puff pastry.
- Roll out the puff pastry and cut into six squares. Spoon the berry mixture into the middle of each square (I used about 1 and a half teaspoons per square).
- Brush the egg mixture around the edges of your parcels and then gently fold the pastry into a triangle shape. Using a fork, gently press the edges of the triangle, then brush more egg wash over the tops of the triangles and sprinkle granulated sugar over them.
- Bake your turnovers for about 10-15 minutes or until the tops are golden brown (the triangles will puff up considerably). Remove from the oven and leave them to cool slightly.
- To make the glaze, whisk together the icing sugar, vanilla and cream until the mixture is smooth, then drizzle over your slightly cooled pastry.
- Enjoy!! Keep your turnovers fresh by keeping them in a tight Tupperware container ☺️.
