Meals and Courses

Brown Sugar Plum Turnovers

cook 30 mins
Tags:
Ingredients
  • 320 g (10¾ oz) shop-bought sheet of puff pastry
  • 150 g (5 oz) shop-bought custard
  • 1 tablespoon soft light brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons ground almonds
  • 1 teaspoon finely grated orange rind, plus extra to garnish
  • 5 plums, halved, stoned and thinly sliced
  • 1 small egg, beaten
  • demerara sugar, to sprinkle
  • sweetened mascarpone, to serve (optional)
Directions
  • Line a baking sheet with baking paper.
  • Unroll the pastry and cut it into 6 x 10 cm (4 inch) squares. Place on the prepared baking sheet and spread the custard over them, leaving a 1 cm (½ inch) border around the edges.
  • Put the brown sugar into a bowl with the cinnamon, almonds and orange rind and mix well. Add the plums and toss to coat, then arrange a diagonal row of them across the middle of each pastry.
  • Brush the border with beaten egg, then bring 2 diagonally opposite corners together and press to seal. Brush the pastries with the remaining egg and sprinkle 1 teaspoon demerara sugar over each one. Bake in a preheated oven, 200˚C (400˚F), Gas Mark 6, for 15–20 minutes, until the pastry is crisp and golden. Serve warm with sweetened mascarpone garnished with grated orange rind, if desired.
Like This? Try These
More on Food