Mango Compote Turnover

By jakbdiva

This was my first try at making this dessert and it was simply and tasty. Definitely a hit after dinner.

Ingredients

• 4 cups fresh mango, chopped small and divided (or I have also used peaches)
• 1 cup of sugar (or substitute with blue agave syrup)
• 2 sheets (17 oz. total) frozen puff pastry, thawed according to package
• 2 Tbsp orange juice
• 1 beaten egg with 2 Tbsp water

Details

Level of difficulty Easy
Cost Average budget

Preparation

Step 1

Preheat oven to 400 F.

Step 2

Mix 3 cups of mango with sugar and orange juice in a saucepan. Bring to a boil, reduce to medium-low and cook for 15-20 min., stirring frequently until thickened. Refrigerate to cool.

Step 3

Unfold a pastry sheet into thirds. Leaving the center intact, make 6 diagonal slices on each side.

Step 4

Sprad half of the cooked mango down the middle; top with half the fresh mango. Brush pastry with egg wash.

Step 5

Braid/fold side pastry strips over the filling. Crimp top and bottom with a fork to seal.

Step 6

Brush finished pastry with egg wash. Repeat with other sheet.

Step 7

Place pastries on a parchment-lined baking sheet. Bake until golden brown and crisped, about 25 minutes. Cool or eat warm. You can dust with powered sugar if desired . Makes 8 servings total.