Because I am insane I made my own puff pasty today. It actually was not that hard. I followed this recipe (because it had pictures), subbing Earth Balance for the butter. I stopped buying puff pastry from the grocery store once the trans fat thing hit the news, and the brand they sell here still has 3.5 g of trans fat per serving. Pepperidge Farm puff pastry is trans fat free (but nowhere near fat free, of course) and is vegan. But there is something satisfying about making your own. I stood around for a good 5 minutes congratulating myself! Whatever puff pastry you use this filling will still taste awesome.
Makes 4 large turnovers
- 1 sheet of puff pastry (1/2 of the recipe posted above)
- 1 1/2 cup fresh raspberries
- 1/2 cup finely chopped mango
- 3 tbsp sugar
- 1 tbsp flour
- 1/2 to 1 tsp ginger powder
- 1/2 tsp almond extract
- soy milk and coarse sugar
Preheat oven to 400 degrees
1. Mix together raspberries and mango. Add sugar, flour, ginger, and almond extract and mix well.
2. Roll pastry sheet on a floured surface into a 12" by 12" square. Cut that into 4 equal squares. These are fairly big turnovers, so make them smaller if you want.
3. By this time, the filling will have released quite a bit of water. Strain the filling so it is not too juicy. Place 1/4 of the filling in the middle of a pastry square. Fold into a triangle and seal edges with a fork. Smooth edges with your fingers, making sure no filling can leak out. Repeat with remaining filling and pastry.
4. Place turnovers on a baking sheet lined with parchment paper. Brush with soy milk and sprinkle with coarse sugar. Cut two slits in the top of each turnover.
5. Bake for 20-25 mins, until golden brown.