Plum turnovers
You could use most stone fruit for these wonderful turnovers, but nothing quite gives the intensity of colour like the humble plum. Serve piping hot, with ice-cream.
- 25 mins preparation
- 25 mins cooking
- Serves 8
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Ingredients
Plum turnovers
- 750 gram plums, quartered and deseeded
- 185 gram (1 1/2 cups) finely chopped pecans
- 75 gram (1/3 cup, firmly packed) brown sugar, plus extra, to taste (optional)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon finely grated lemon rind
- 2 sheets frozen butter puff pastry, thawed
- plain flour, to dust
- 1 egg, lightly beaten
- vanilla ice-cream (optional), to serve
Method
Plum turnovers
- 1Preheat oven to 190°C. Line a baking tray with non-stick baking paper.
- 2Place plums, pecans, sugar, cinnamon and rind in a bowl and toss to combine. Add extra sugar to taste, if desired.
- 3Cut each pastry sheet into 4 squares. Lightly dust a cool, flat surface with flour and place pastry on top. Spoon plum mixture evenly into centre of each pastry square and brush edges with some of egg. Fold pastry over in half diagonally to form a triangle and use a fork to seal edges.
- 4Place on prepared tray and brush tops with remaining egg. Cook in oven for 25 minutes, until puffed and golden. Serve warm with ice-cream, if desired.
