Banana & Pineapple Turnovers

Banana and pineapple are definitely a match made in heaven. Enclosed in this delicious crunchy warm delight is a delicious fruity and exotic compote. You can prepare this compote in advance and store for a couple of weeks, if you have any left you can also use it with your cereal to give your taste buds a delicious treat in the morning. I just love it with my cornflakes! Once the compote is prepared, these turnovers take minutes to prepare. So give them a go, you will love them! For 4 turnovers you will need...

For the compote

4 pineapple slices, finely chopped

1 banana, mashed

1 sweet apple, finely chopped

150g caster sugar

1 tablespoon water

1 teaspoon lemon juice

1 shot of dark rum

1 readymade puff pastry sheet

1 teaspoon sugar

½ teaspoon ground cinnamon

1 egg, beaten

1. Start by preparing the compote. In a heavy based pan, put all the compote ingredients and heat gently, stirring frequently for about 10-15 minutes until you get a thick consistency. Makes sure it is not too watery. Leave to cool down completely.
2. Preheat the oven, if electric 200°C or if gas 180°C. Prepare the cinnamon sugar by mixing the 1 teaspoon sugar and the cinnamon.
3. Roll open the pastry sheet horizontally and with a sharp knife cut it into 4 pieces from top to bottom. In the middle of the top part slice three slits (these will serve to let the steam out). Put a tablespoon of the compote in the bottom part, brush the sides with egg wash and fold the top part on top of the compote.
4. Seal the edges with a fork. Brush the turnovers with egg wash and sprinkle with the cinnamon sugar.
5. Transfer on a floured oven dish and bake in the preheated oven for 20 minutes.
6. Serve warm...with some cream maybe!! :)

Enjoy!!

R&A