Fruit turnovers

Fruit turnovers

  • 1 punnet Driscoll's blackberries (125 g)
  • 1 punnet Driscoll's raspberries (125g)
  • 1 punnet Driscoll's blueberries (125 g)
  • 1 package (10 sheets) frozen puff pastry, defrosted
  • 2 ounces/50 gram sugar
  • 2 tablespoons corn flour
  • grated zest of 2 oranges
  • 1 large egg

50 min | 10 servings | snacking | picnic | easter | dessert

Blackberry
Blackberry pie recipe
Blackberry

Directions

•    Mix sugar and corn flour in a large bowl.
•    Add the blackberries, raspberries, blueberries and orange zest and mix carefully.
•    Beat the egg separately with a fork. 
•    Preheat the oven to 160 °C. 
•    Line a large baking sheet with baking paper.
•    Sprinkle some flour on your work surface and roll out a sheet of puff pastry.
•    Cut 5 inch circles from each of the sheets of puff pastry with a round cutter.
•    Place the circles on the baking sheet and scoop approximately 2 tablespoons of the fruit mixture on each half.
•    Brush the edge of the circle with the beaten egg.
•    Fold over the circles and give the edges a good press.
•    Cut 3 small openings in the top of the pastry and brush with the remaining egg.
•    Sprinkle with thin layer of sugar.
•    Bake until golden brown and place on a cooling rack.

Leafs Blackberry
Leafs

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Carrefour Middle East
Whole Foods Market

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