My mango turnover recipe was inspired by the traditional guava turnover. I prefer mangos, so why not make a mango turnover instead? These sweet treats can be served as an after-dinner dessert, as an afternoon snack with coffee, or for breakfast.
The cashews in the recipe are optional. You can leave them out if you're allergic to nuts or just don't like them. As for the puff pastry, you can buy it frozen if you don't want to make your own. Just follow the manufacturer's directions for handling it. This recipe assumes you'll buy it.
- 1 pound frozen puff pastry, thawed and cut into 4 inch squares
- Ground cinnamon, nutmeg, and cloves to taste
- 1 cup mango preserves
- 1/4 cup cashews, chopped
- 1 egg, beaten
- Confectioners' sugar for dusting the baked turnovers
- Butter to grease the cookie sheet
- 1 sheet Parchment paper
Gather the ingredients.
Grease a cookie sheet and line it with parchment paper.
Mix the mango preserves with the chopped cashews in a bowl and set the bowl aside.
Lightly sprinkle each pastry square with the spices.
Place 1½ tablespoons of the mango mix in the middle of each pastry square.
Brush the edges of each pastry square with the beaten egg, then fold it over to form a triangle, enclosing the mango mix.
Place the pastries about 2 inches apart on the prepared cookie sheet. Place the cookie sheet in the refrigerator and chill the turnovers for 30 minutes. Meanwhile, preheat the oven to 350 F.
Place the turnovers in the preheated oven after 30 minutes of refrigeration. Bake them for 25 to 30 minutes. They should turn a light gold color.
Remove the turnovers from the oven and dust them with the confectioners' sugar. Allow them to cool before serving.
- The amount of cinnamon, nutmeg, and cloves you'll use is a matter of taste. You don't have to use equal measures of each. In fact, I go light on the cloves and heavier on the cinnamon. Experiment with different mixtures of the spices until you find one you like or add some of your own.