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
- 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.
- 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.
- 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.
- Seal the edges with a fork. Brush the turnovers with egg wash and sprinkle with the cinnamon sugar.
- Transfer on a floured oven dish and bake in the preheated oven for 20 minutes.
- Serve warm...with some cream maybe!! :)
Enjoy!!
R&A
