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. —ashleychasesdinner
- Serves 8
package frozen puff pastry
whole wheat flour
fresh lemon zest
firm ripe fresh figs, stems trimmed, quartered and cut into 1/2 inch chunks
seedless red grapes, halved crosswise
large egg, seperated
- 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.