Sweets

Peach Mango Turnovers

Ingredients: 17.3 oz box of Pepperidge Farm puff pastry sheets (2 sheets), thawed,2 c peaches, diced (canned peaches in light syrup),2 c mangoes, diced,5 Tbsp peach syrup (from the can),1/4 c granulated sugar,5 tsp cornstarch,1 tsp cinnamon,1/2 tsp ground cloves,1/2 tsp ground ginger,2-3 mint leaves, finely minced (about 1 tsp),1 large egg (for egg wash),Coarse sugar
Instructions:

Start by making the peach mango filling.
Add all ingredients (except for egg and coarse sugar) to a pot, over low-medium heat.
Stir frequently, until the fruit softens just slightly and the sauce thickens, about 10 minutes.
Then, remove from heat and let cool a bit while you prepare the dough and preheat oven to 400°F.
On a piece of parchment paper, unfold one sheet of puff pastry dough from the package.
Using a rolling pin, roll out the dough just slightly, to measure about 12″ x 12″, then cut into four equal squares.
Prepare an egg wash by mixing together one large egg and a few drops of water, and beating with a fork.
Brush the egg wash along the edges of each of the squares (this will help seal the dough later on).
Next, using a tablespoon, drop about 3 Tbsp of filling into the center of each puff pastry square.
Fold over each square into a triangle shape and press down firmly along all of the edges, about 1/4″ all the way around. For a decorative element, you can then press all around the edges with the tines of a fork.
Using your hand, gently press down on the peach mango fruit filling, to make sure it has spread all throughout the inside of the turnover.
Brush egg wash all over the tops and edges of the turnovers, then sprinkle generously with coarse sugar.
Finally, lift the parchment paper (with the turnovers on it) to a baking sheet.
Bake for 25 to 30 minutes, rotating halfway through to ensure even browning, until the pastry has puffed up with a beautiful golden color.
Let cool slightly and serve warm. Enjoy for breakfast and dessert!