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Turnover

Recipe: Fruit Turnovers with Ginger and Cardamom

By The Hollyhock Kitchen. Posted on November 30, 2020 in Stories + Recipes

These dainty turnovers are made of rich and flaky pastry wrapped around soft, baked fruit and ginger. They are a welcome addition to breakfast, afternoon tea, or for dessert!

Ingredients

Serves 8

  • 4 sheets filo pastry
  • 4 cups thinly sliced apples (960 mL)
  • 4 cups diced bananas (960 mL)
  • juice of 1 lemon
  • 1 1/2 tbsp freshly grated ginger (23 mL)
  • 1 tsp cinnamon (5 mL)
  • 3/4 tsp ground cardamom (4 mL)
  • 3/4 tsp ground nutmeg (4 mL)
  • 1/2 cup melted butter (12o mL)
  • 1 tsp vanilla extract (5 mL)

Method

  1. Preheat the oven to 350ºF.
  2. Combine the fruit with the lemon juice, ginger, cinnamon, cardamom and nutmeg and set the mixture aside.
  3. Pile the 4 sheets on a dry surface. Use sharp scissors to cut down the center in each direction of the pile, making four squares out of each piece, giving 16 pieces in total. Each turnover uses 2 squares of filo.
  4. Mix the vanilla into the melted butter and brush it lightly over one square. Place 1 cup of fruit filling at the bottom and, lifting up 2 layers of pastry, roll it up like you are wrapping a burrito, buttering each side as you roll. Tuck the ends under and place on a baking sheet. Continue this process until all 8 turnovers are done. Bake at 350ºF for 1 hour, until turnovers are golden and crispy. Serve immediately.

Variations

Try using peaches, plums or mangoes in place of the banana. For extra sweetness, you can also sprinkle the turnovers with brown sugar before baking. To reheat any leftover pastries, simply place them back in the oven at 350ºF for 10-20 minutes and they will become crispy again.

Cook’s tip

Keep the filo pastry moist. Use it immediately after unwrapping it or cover it with a slightly damp towel until you are ready to use it. Re-seal the remaining pastry with plastic wrap. It keeps well when frozen.

 

This recipe by Hollyhock Cook Annabel Davis was initially published in one of our Hollyhock cookbooks. Photo Credit: Brent Hofacker.

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