My mango turnover recipe was inspired by the traditional guava turnover. I prefer mangos, so why not make a mango turnover? These sweet treats can be served as an after dinner dessert, afternoon snack with coffee, or for breakfast. In this recipe, cashews are optional. If you are allergic to nuts, leave them out. Also, follow the manufacturer's directions for handling the puff pastry.
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour, 15 minutes
- 1 pound frozen puff pastry (thawed and cut into 4 inch squares)
- Ground cinnamon, nutmeg, and cloves to taste
- 1 cup mango preserves or jam
- 1/4 cup cashews (chopped)
- 1 egg beaten
- confectioner sugar for dusting baked turnovers
- butter to grease the cookie sheet
- parchment paper
- Grease a cookie sheet and line with parchment paper.
- In a bowl, mix the mango preservers (or jam if you can't find preserves) with the chopped cashews. Set aside.
- Lightly sprinkle each pastry square with spices (cinnamon, nutmeg, and cloves to taste).
- Put 1 1/2 tablespoons of mango mix in the middle of each pastry square.
- Brush the edges of the pastry with the beaten egg. Then fold over to form a triangle, enclosing the mango mix.
- Place the pastries about 2 inches apart on the prepared cookie sheet.
- Refrigerate for 30 minutes. Meanwhile, preheat oven to 350 degrees Fahrenheit.
- After 30 minutes, take out the cookie sheet with turnovers. Place in the preheated oven and bake for 25 to 30 minutes, or until lightly golden.
- Remove from the oven. Dust with confectioner sugar. Allow to cool before serving.