Fresh Fig and Grape Turnovers
Charles E. Walton IV
- 1 (17.3-ounce) package frozen puff pastry
- 2 tablespoons sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon fresh lemon zest
- 1/2 teaspoon ground cinnamon
- 8 to 10 firm ripe fresh figs, stems trimmed, quartered, and cut into 1/2-inch chunks (about 2 cups)
- 1 cup seedless red or white grapes, halved crosswise (about 25 grapes) or the equivalent in blueberries or diced peeled peaches or nectarines
- 1 large egg, separated
- 2 tablespoons milk or whipping cream
- 1. 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.
- 2. Combine sugar and next 3 ingredients in a large bowl. Add figs and grapes, and gently stir until blended.
- 3. 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.
- 4. 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 before serving.
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