Puff pastry with plums and cinnamon

There are days when I want something sweet, but I don't want to spend too much time preparing. I always have a packet of puff pastry in my fridge, which is perfect for baking an express dessert.

INGREDIENTS (6 large turnovers):
375g puff pastry (1 slice)
300g plums
2 tsp coconut shrimps
1 tsp cinnamon
2.5 tbsp sugar
1 tbsp wheat flour
1 egg, beaten for brushing

  1. Take the puff pastry out of the refrigerator about an hour before baking. The dough should reach room temperature (then it does not shrink during baking).
  2. Meanwhile, prepare the filling: cut the plums in half, remove the stone and dice. Add coconut flakes, sugar, cinnamon, a tablespoon of wheat flour and mix thoroughly.
  3. Divide the puff pastry into 6 equal squares. Place the plum filling on each square. Brush the edges of the puff pastry with beaten egg, then fold them in half diagonally to form triangles. Clump the turnover and press the sides with a fork.
  4. Put the prepared turnovers on a baking sheet lined with baking paper, brush with the egg. Before baking, make sure to use a knife to make small ventilation holes, 3 on the top of each turnover. Brush each turnover with beaten egg and sprinkle with sugar.
  5. Bake at 220ºC for about 22 minutes, until the dough is golden and crispy.
Bon Appetit! 

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