Ingredients: 17.3 oz box of Pepperidge Farm puff pastry sheets (2 sheets), thawed,2 c peaches, diced (canned peaches in light syrup),2 c mangoes, diced,5 Tbsp peach syrup (from the can),1/4 c granulated sugar,5 tsp cornstarch,1 tsp cinnamon,1/2 tsp ground cloves,1/2 tsp ground ginger,2-3 mint leaves, finely minced (about 1 tsp),1 large egg (for egg wash),Coarse sugar
Instructions:
- Start by making the peach mango filling.
- Add all ingredients (except for egg and coarse sugar) to a pot, over low-medium heat.
- Stir frequently, until the fruit softens just slightly and the sauce thickens, about 10 minutes.
- Then, remove from heat and let cool a bit while you prepare the dough and preheat oven to 400°F.
- On a piece of parchment paper, unfold one sheet of puff pastry dough from the package.
- Using a rolling pin, roll out the dough just slightly, to measure about 12″ x 12″, then cut into four equal squares.
- Prepare an egg wash by mixing together one large egg and a few drops of water, and beating with a fork.
- Brush the egg wash along the edges of each of the squares (this will help seal the dough later on).
- Next, using a tablespoon, drop about 3 Tbsp of filling into the center of each puff pastry square.
- Fold over each square into a triangle shape and press down firmly along all of the edges, about 1/4″ all the way around. For a decorative element, you can then press all around the edges with the tines of a fork.
- Using your hand, gently press down on the peach mango fruit filling, to make sure it has spread all throughout the inside of the turnover.
- Brush egg wash all over the tops and edges of the turnovers, then sprinkle generously with coarse sugar.
- Finally, lift the parchment paper (with the turnovers on it) to a baking sheet.
- Bake for 25 to 30 minutes, rotating halfway through to ensure even browning, until the pastry has puffed up with a beautiful golden color.
- Let cool slightly and serve warm. Enjoy for breakfast and dessert!
