Yield: 12 Servings
Measure | Ingredient |
---|---|
1 \N | Recipe puff pastry shells; * see substitute |
1 \N | Egg yolk |
1 teaspoon | Water |
6 cups | Mangos; sliced, drained |
¾ cup | Brown sugar; firmly packed |
¾ cup | Macadamia nuts; chopped |
3 tablespoons | Butter; melted |
1½ tablespoon | Lemon juice |
1 tablespoon | Cornstarch |
\N \N | Powdered sugar |
1 pack | (17 oz) frozen puff pastry |
SUBSTITUTE
Roll pastry into a 17 x 13 inch rectangle. Cut pastry into 4 inch squares; place squares on ungreased baking sheets. Combine egg yolk and water; brush edges of pastry with yolk mixture. Fold each square of pastry into a triangle; press edges of foldover together with a fork. Bake at 425 degrees for 13 to 15 minutes or until foldovers are puffed and golden brown. Let foldovers cool on a wire rack. Combine mangos, brown sugar, mac nuts, butter, lemon juice, and cornstarch in a medium saucepan, stirring until cornstarch dissolves; bring to a boil. Reduce heat to low; cook, uncovered, about 3-4 minutes. Slice foldovers in half horizontally, not cutting completely through long side of pastry. Spoon hot filling into foldovers; sprinkle tops with powdered sugar. Yield: 1 dozen.
NOTES : E hele mai oukou e ai! (Come and eat!) Recipe by: Mary Spero
Posted to Bakery-Shoppe Digest V1 #191 by melemalia@... (Mele Malia) on Aug 15, 1997