Baking

Plum and almond turnovers

PLUM AND ALMOND Turnovers
30 Item
1H 10M

Ingredients

Method

1.Drain plums over small bowl; reserve ½ cup of the juice, discard the rest. Cut plums into quarters; discard seeds.
2.Combine plums, reserved juice, caster sugar and cardamom in medium saucepan; stir over heat, without boiling, until sugar dissolves. Bring to the boil. Boil, uncovered, about 5 minutes or until thickened slightly.
3.Blend cornflour with the water in small jug, add to pan; cook, stirring, until mixture boils and thickens. Cool 2 hours. Discard cardamom.
4.Meanwhile, blend or process marzipan and cream until smooth.
5.Preheat oven to 200°C/400°F. Grease oven trays; line with baking paper.
6.Cut 30 x 9cm rounds from pastry sheets. Spread rounded teaspoons of marzipan mixture over each pastry round, leaving 1cm border. Divide plum mixture into centres of pastry rounds.
7.Brush edges with egg; fold rounds in half to enclose filling, pinch edges to seal. Place on trays, about 5cm apart.
8.Brush turnovers with egg; sprinkle with nuts, then demerara sugar. Use a small sharp knife to cut two small slits in the top of each turnover.
9.Bake turnovers about 25 minutes. Cool on trays.

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