Recipe: Feijoa and Almond Turnover Pastries

feijoa turnover pastry

These delicious feijoa pastries will be a hit at your next morning tea.

Recipe: Jenny Garing

Sweet shortcrust is a bit tricky to make and work with, so I cheat and buy frozen sheets. Thaw the sheets for this recipe but use them while they’re still very cold; use one sheet at a time, keeping the others in the fridge.

Prepare: 30 minutes
Bake: 30 minutes
Makes: 10

150g blanched almonds
2 cups peeled, diced feijoa
100g raisins or sultanas
120g sugar
1 teaspoon ground cinnamon
½ teaspoon lemon zest
3 sheets sweet shortcrust pastry
beaten egg, to glaze

Heat the oven to 180°C. Whizz the almonds in a food processor until you have a coarse powder. Mix the ground almonds, feijoas, sultanas, sugar, cinnamon and lemon zest in a bowl.
Cut 17cm-diameter circles out of a sheet of the pastry. I use a 17cm saucer and cut around it, to get three circles out of one sheet of pastry. You can re-roll any leftover bits to get more circles.
Divide feijoa mixture between the chilled pastry circles then fold the pastry in half to make a semi-circle pasty or turnover. Crimp the edges together well using a fork, but gently.
Put turnovers onto a lined oven tray, glaze with the beaten egg, then pierce the top of each with a small slit.
Bake for 25-30 minutes until golden brown. Serve warm, with whipped cream.

feijoa and tea


Recipe: Feijoa and Apple Sorbet

Recipe: Topsy Turvy Feijoa Cake

Recipe: Feijoa Cake with Crumble Topping

Two great feijoa recipes: Feijoa chutney and feijoa loaf

More stories you might like:
Recipe: Ken’s Leek, Mushroom & Cottage Cheese Flan

Send this to a friend