Recipe: Feijoa and Almond Turnover Pastries
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
150g blanched almonds
2 cups peeled, diced feijoa
100g raisins or sultanas
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.
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