4 Serves
55 Mins
In a saucepan, combine the mango, peach, and fresh fruit. Cook over low-medium heat, stirring frequently with a spatula, until the fruit softens and the mixture thickens, approximately 10 minutes.
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Vitamin K
376 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
82 µg / 400 µgCalcium
186 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
78 mg / 420 mgPhosphorus
79 mg / 1,250 mgPotassium
472 mg / 4,700 mgSodium
213 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
2 g / 28 gSugar
18 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Preheat your oven to 200°C. Unfold the puff pastry onto a cutting board and roll it out slightly with a rolling pin. Cut the dough into four equal squares.
In a small bowl, whisk together the egg and water using a fork to create an egg wash.
Brush the edges of each pastry square with the egg wash. Place 3 tablespoons of the fruit filling in the center of each square.
Fold the squares into triangles and press the edges firmly to seal. Use the tines of a fork to crimp the edges for a decorative finish.
Transfer the turnovers to a baking sheet lined with parchment paper. Brush the tops with the remaining egg wash and sprinkle with coarse sugar.
Bake for 25 to 30 minutes, rotating the tray halfway through, until the pastry is puffed and golden brown.
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