Raspberry & Lemon Turnovers
These really are scrummy, serve them up
Cook all the ingredients on a low heat until the sugar has melted.
It should look something like this when cooked!
You must strain the fruit fully, as there is a lot of juice when this has been combined and cooked.
Save this for the ice-cream
Next, I used ready made puff pastry, today it's far easier, but you could make your own if you want to. Once opened, roll it out and cut the pastry into 4 squares. Using a pastry brush, add some beaten egg all around the edges. I do this about an inch wide to make sure that they stick because of the juices, there is still quite a lot after draining. But don't waste the juices that are left, we're going to make some delicious Raspberry ice-cream with that :0).
Brushed Edges about one inch wide
See how much juice is still there after draining, but you need to leave some in,
Don't worry if you need to chop a little pastry off here and there!
Brush over them with a beaten egg and sprinkle a little PANCO breadcrumbs (or homemade ones if you have them). The Panco ones do have a very crunchy taste to them, so I use them a lot in my cooking. Sprinkle with sugar, you can use either white or brown, whichever takes your fancy.
Bake on greaseproof paper at Gas mark 6 for about 20-30 minutes, or until golden brown and serve with either with Raspberry ice-cream, or pouring/whipped cream. All are just as tasty and look very inviting!
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