Fresh Fig and Grape Turnovers

By ashleypiersonchasesdinner • October 5, 2012 • 4 Comments

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Author Notes: This recipe is my fall favorite. Puff pastry seemed the perfect vehicle in which to make it all come together. This rendition was inspired by a recipe I found for a fruit turnover. Fresh figs pair perfectly with grapes in my humble opinion, so the idea was born to work this into a delicious, flaky treat. I drizzle honey over the turnovers when they are hot out of the oven, which is purely optional. - ashleypiersonchasesdinner

Serves 8

1 package frozen puff pastry
3 tablespoons sugar
3 tablespoons whole wheat flour
1/2 teaspoon fresh lemon zest
1/2 teaspoon cinnamon
3 tablespoons mascarpone cheese
10 firm ripe fresh figs, stems trimmed, quartered and cut into 1/2 inch chunks
1 cup seedless red grapes, halved crosswise
1 large egg, seperated
2 tablespoons milk

Preheat oven to 400°.
Thaw puff pastry in package at room temperature 15 to 20 minutes; carefully unwrap. Keep 1 square of pastry refrigerated while working with the other. Roll pastry on lightly floured wax paper from center into a 10-inch square. Cut into 4 equal squares. Repeat with second sheet.
Combine sugar and next 4 ingredients in a large bowl. Mix until combined completely.
Add figs and grapes, and gently stir until blended.
Place egg white in a small bowl; lightly beat. Place egg yolk and milk in a second bowl, and lightly beat until blended. Working with 4 squares of pastry at a time, lightly brush egg white along edges of 2 adjacent sides of each square. Spoon about 1/3 cup sugared fruit onto 1 side of pastry. Fold over to make triangles, and press edges to secure. Repeat with remaining pastry.
Place turnovers on a lightly greased baking sheet.
Lightly brush tops with egg yolk mixture.
Bake at 400° for 20 minutes or until puffed and golden brown.
Cool on a wire rack or drizzle with honey and serve warm.