Malaysia
Singapore
Fruit Puff Fillings (Yield 10 Puffs)
1 bottle of Mixed Fruit Jam (450g)
100g Raisins
2 Tbsp lemon zests
3 large Red Apple, diced (blanched apple in lemon stock)
1 tsp vanilla
Apple Blueberry Jam (for glazing)
Preparations: Briefly cooked blanched apple with 2 tables mixed fruit Jam. Allows cooling before mixing with the bottle of balance mixed fruit Jam
Ready PUFF Pastry:
1 package frozen puff pastry thawed according to package directions
Method: Oven
1. Spread the sheet of puff pastry on a lightly floured surface. Dust the pastry lightly with flour and, using a rolling pin, roll the pastry into a 12-inch square. Using a sharp paring knife, trim the edges and cut the dough into four equal squares. Using a pastry brush, brush the edges of each square lightly with the egg wash.
2. Spoon about 3 tablespoons of the apple jam mixture in the middle of each square, and fold the dough in half to form a triangle. Seal the edges by pressing them together with the tines of a fork. Transfer to the baking sheet. Poke a fewholes in the top of each turnover with the tip of a paring knife.
3. Bake in the preheated hot oven at 200 degree C until golden brown and flaky, about 20 to 25 minutes. Glaze puffs with a thin coating of Apple Blueberry Jam over the surface and return to bake for 2 to 3 minutes. Serve & Enjoy!