Tuesday, July 29, 2008

Raspberry Mango Ginger Turnovers

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.

INGREDIENTS
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

METHOD
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.

15 comments:

FunkyFrum said...

i am uber impressed. the dough seems just like a croissant, no?

Vegan Dad said...

funkyfrum,
Yes, it's the same idea--layers of butter and dough. I am not sure if the measurements are the same (i.e. if croissants are just puff pastry rolled a certain way), or whether both are just similar recipes.

chow vegan said...

Wow, your own puff pastry! That's very impressive!

Lisa (Show Me Vegan) said...

Vegan Dad, very impressive! I just bought my first package of PF puff pastry, and am still a little nervous about dealing with it. I see that some people brush the pastry with an egg wash to get a nice brown effect and I assume your brushing with soymilk is the vegan way. Thanks for the tip.

shelby said...

ooo, mango and raspberry is my favorite fruit combo! these look great =)

jennycestcake said...

Oh, wow. You possess such talent and creativity! Thanks for always posting such great recipes!

wingraclaire said...

This is so cool. You won't believe this, but I'm taking a summer course in Kitchen Science, and today we made puff pastry.... with so much butter I'm surprised that everyone didn't keel over from clogged arteries on the spot... and I asked the instructor, couldn't this work just as well with Earth Balance Sticks? He had never thought about it that way, but the little creations we made looked so cute (and everyone said they tasted so awesome) that I'm itching to try some MY WAY, which will turn out to be YOUR WAY, sometime very soon. Thanks!!!

Alexis said...

Ooh. I bet this filling would be good in VeganYumYum's Hand Pies too. The hand pies dough is Pate Brisee, which is a lot easier. I am in awe of your puff pastry achievement but will probably never do it myself, so I will just take your lovely filling and repurpose it.

Bianca said...

Wow! You have serious skills. I wish I had the patience for that. For now, I'll stick to Pepperidge Farm...

Catofstripes said...

Oh well done, I keep meaning to get down to this and everytime laziness gets in the way.

Croissants are prepared in a similar way but the dough is yeast leavened.

Sharon R said...

The puff pastry looks so good. I read the recipe & it doesn't seem tooo complicated. Even though it's in the 90's here, I might have to break my vowel not to bake this summer and make some of these.

Anonymous said...

I am making a request...looks good...Tina

Vegan Dad said...

lisa,
I find that soymilk does help brown up baked goods (and is really easy). There is also a cornstarch glaze posted on the PPK forums, and on Have Cake, Will Travel, if you want a more glossy sheen.

Lisa (Show Me Vegan) said...

I'll check out the cornstarch glaze as well. I'm thinking about a jerk flavored filling for a potpie with the puff pastry topper. We'll see!

FatMom said...

You made your OWN puff pastry? Gawd, I feel soooooooo lazy... it looks way yummy!