| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Brunch, Pastry, Family, Favorites |
12 |
Servings |
INGREDIENTS
| 1 |
|
Recipe puff pastry shells; * see substitute |
| 1 |
|
Egg yolk |
| 1 |
ts |
Water |
| 6 |
c |
Mangos; sliced, drained |
| 3/4 |
c |
Brown sugar; firmly packed |
| 3/4 |
c |
Macadamia nuts; chopped |
| 3 |
tb |
Butter; melted |
| 1 1/2 |
tb |
Lemon juice |
| 1 |
tb |
Cornstarch |
|
|
Powdered sugar |
| 1 |
pk |
(17 oz) frozen puff pastry |
INSTRUCTIONS
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@juno.com (Mele Malia)
on Aug 15, 1997
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