Summer Fruit Turnovers
Photo by Simon Lambert
Preparation time - 30 minutes
Cooking time - 15 - 20 minutes
Skill - easy
Makes 8
Ingredients
2 sheets Heritage Bakers flaky puff pastry
500g ripe summer fruits, peaches, apricots, plums or nectarines
¼ cup sugar, plus extra for finishing
1 orange, zest and juice
1 tsp almond or vanilla essence
2 Tbsp cornflour
1 egg, lightly beaten
Method
Preheat the oven 210C (190C fan-forced)
Prepare the fruit by removing the stones and slicing the fruit into medium thick slices. Place into a bowl.
Add the sugar, zest and about 1 tablespoon of orange juice to the fruit. Toss to combine.
Add the essence and cornflour. Stir well to combine.
To assemble the turnovers.
Lightly dust your workbench. Place a sheet of the puff pastry on your workbench. Cut the pastry into 4 even sized squares. Repeat this process with the second sheet of pastry so you now have 8 squares.
Divide the fruit mixture into 8 and place in the centre of the pastry squares. Spread the filling out a little.
Brush the edge of one half of each square with some of the beaten egg, then fold over the other side and seal. Crimp the edges with a fork and pierce the top to allow air to escape.
Place onto a baking sheet, brush with egg wash and sprinkle over a little sugar.
Bake until deep golden colour 15-20 minutes.
Cool slightly before enjoying.
Recipe by Alison Lambert
