Ingredients with Measurements:
- 1 sheet of puff pastry, thawed
- 1/2 cup murta berries, fresh or frozen
- 1/2 cup membrillo (quince paste), diced
- 1/4 cup sugar
- 1/4 cup water
- 1 egg, beaten
Special equipment needed:
- Baking sheet
- Parchment paper
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a small saucepan, combine the murta berries, membrillo, sugar, and water. Cook over medium heat, stirring occasionally, until the mixture thickens and the berries burst, about 10 minutes. Remove from heat and let cool.
3. On a lightly floured surface, roll out the puff pastry sheet into a 12-inch square. Cut the pastry into 4 equal squares.
4. Spoon 2 tablespoons of the murta and membrillo mixture onto each pastry square, leaving a 1/2-inch border around the edges.
5. Brush the edges of the pastry squares with the beaten egg.
6. Fold each pastry square in half to form a triangle, pressing the edges together to seal.
7. Place the turnovers on a baking sheet lined with parchment paper.
8. Brush the tops of the turnovers with the remaining beaten egg.
9. Bake for 15-20 minutes, or until the turnovers are golden brown and puffed.
10. Serve warm or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
400°F (200°C)
Serving size:
4 turnovers
Nutritional information:
Calories: 300
Fat: 16g
Carbohydrates: 34g
Protein: 4g
Fiber: 2g
Sugar: 16g
Sodium: 120mg
Substitutions for ingredients:
- Murta berries can be substituted with blueberries or raspberries.
- Membrillo can be substituted with apple or pear butter.
Variations:
- Add a sprinkle of cinnamon or nutmeg to the murta and membrillo mixture for extra flavor.
- Top the turnovers with a dollop of whipped cream or vanilla ice cream.
Tips and tricks:
- Make sure the puff pastry is completely thawed before using.
- Use a sharp knife to cut the pastry into squares.
- Don't overfill the turnovers, or they may burst open during baking.
Storage instructions:
Store the turnovers in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the turnovers in a 350°F (180°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Arrange the turnovers on a platter and sprinkle with powdered sugar.
Garnishes:
Garnish with fresh mint leaves or a drizzle of honey.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Serve with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the turnovers burst open during baking, try sealing the edges more tightly next time.
- If the turnovers are not golden brown, bake for an additional 5 minutes.
Food safety advice:
Make sure to cook the murta and membrillo mixture until it thickens and the berries burst to ensure that it is fully cooked.
Food history:
Murta berries are native to Chile and are often used in traditional Chilean cuisine. Membrillo, or quince paste, is a popular ingredient in Spanish and Latin American cooking.
Flavor profiles:
The turnovers have a sweet and tart flavor, with a buttery and flaky pastry crust.
Serving suggestions:
Serve the turnovers as a dessert or a sweet snack.
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Region: Spanish