I was feeling so virtuous with this meal the other night, that I promptly broke down and made these puff pastry turnovers for a later-in-the-evening snack! Yikes, goodbye calorie count. But they were so easy, they made use of stuff I had lying around, and they were pretty wicked good, especially after a day of eating like a cow in a meadow…heeheehee. I think I WILL have to stop blogging about food if I am to get serious about weight loss.
At any rate, I had some puff pastry in the freezer and I took out one sheet and let it thaw for 15 minutes in the hot and muggy Manila temperatures (it says 45 minutes thaw time on the box!), then cut the puff pastry into 9 squares and into each square added a dollop of either mango jam, mangosteen jam, some pastillas de leche and even cashew butter with mango jam, then simply folded the pastry over and sealed edges (which still burst at the seams in some places and stuck it in a hot oven for say 15 minutes until cooked. You could brush the surface of the pastry with an egg wash to make a nice colored skin and even brush it with sugar syrup for gloss, but we had them plain, I am on a “diet” after all. The results? Pretty darn good if you ask me… flakey, warm, with just the right amount of hidden jam. But don’t eat these straight out of the oven, the jam gets pretty searing hot. The pastillas de leche version was particularly clever, tasty and sinful!