I always have a bag of frozen berries in my freezer as I use them often for smoothies. I’ve long wanted to try compote (fruits cooked in syrup) but I had no idea of using the compote other than in ice cream. When I saw this recipe(taken from here) of using the thickened compote in berry turnovers, it reminded me of Summer. I love berries not just for its super sweet taste but its versatility and a magic spell that it casts on any dish that both the person cooking and savoring them can almost jump up with excitement.
These turnovers are especially easy to make if you can get store-bought puff pastry sheets. I loved the buttery pastry filled with fruity berry compote with perfect balance of sweetness making this desert a wonderful decadent dish. The pastry sheets can either be cut in to small squares and folded into little triangles or can be cut in to strips and rolled up, no matter how you decide to serve them, they taste awesome just as it is, with a side of ice cream or a dollop of whipped cream.
Cook the berries and sugar in low heat, stirring occasionally until the berries are cooked. Thicken the compote with corn flour to the required consistency.
Cut the pastry sheet in to squares. Add a tablespoon or less of compote filling in the middle. Fold in to triangles and press with your fingers to seal completely. Brush the pastries with milk and sprinkle sugar on top. Bake at 400F for 15 minutes rotating the cookie sheet in between or until the turnovers are golden on top and bottom. Cool on wire rack completely before serving. Enjoy!!!
- Frozen Mixed Berries --- 500g (about 2 cups)
- Sugar -- 1/4 cup
- Vanilla Extract -- 1 tsp
- Puff Pastry Sheet -- 1 package (Pepperidge farm)
- Milk -- 1/4 cup
- Sugar (Crystal) -- for sprinkling
- In a saucepan, heat berries and sugar in low heat setting. Stirring occasionally cook the berries until soft about 10 minutes.
- This compote can be used in yogurts, as topping for ice cream and other desserts.
- Check the consistency of the compote, if its thick and not running just let them cool. If they are watery, then mix a tablespoon of cornflour in 1/4 cup of water and add them to the berry mixture whilst stirring. Cook until the berry mixture attains a jelly (jam) like consistency. Remove from heat, add vanilla extract and combine well. Let it cool before using the compote as filling.
- Thaw the pastry sheets as per the package directions. When the pastry sheets are half way thawed, cut them into little squares. Add a tablespoon or less of the filling in the middle of each square and fold them to form a triangle.
- If you prefer to roll them up, then cut the thawed pastry sheets into lengthy strips, spread the filling and roll them into little swirls.
- Preheat oven to 400F. Arrange the roll ups or turnovers in a parchment paper lined cookie sheet. Brush milk on top of each pastries, sprinkle sugar on top. Bake the turnovers for 15-20 minutes rotating the sheet mid way through the baking process until the top and bottom of the pastries are golden brown. Remove from oven, cool completely on wire rack. Enjoy!!!
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