Tropical Pineapple Turnovers
with Lime and Coconut Whipped Creme Fraiche
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
1 tin(s)
Pineapple Rings
80 grams
Salted Caramel Sauce
(Contains Milk)
1 unit(s)
Lime
150 grams
Creme Fraiche
(Contains Milk)
15 grams
Desiccated Coconut
Not included in your delivery
3 tsp
Sugar
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the puff pastry from your fridge and allow to come up to room temperature.
b) Remove the pineapple from the tin, discard the juice, and cut into small chunks. In a medium bowl, mix the pineapple chunks with 0.75 of the salted caramel sauce.
c) Unroll the puff pastry, keep the baking paper underneath. Chop once vertically and once horizontally to create 4 equal rectangular pieces.
a) Divide the pineapple chunks between the 4 pieces of puff pastry and arrange in a diagonal line from the bottom left corner to the top right corner.
b) Fold the bottom right and top left corner into the middle and press gently to stick them together. TIP: Use a dab of water to stick them together if necessary. Repeat for each turnover
c) Dab water over the top of each turnover and sprinkle over 2 tbsp of sugar.
d) Transfer each turnover to a baking tray, keeping the baking paper underneath. Bake in the oven until puffed and golden, 12-15 mins. TIP: Rotate the baking tray halfway through cooking to help your turnovers achieve an even golden colour.
a) Meanwhile, zest and cut the lime into wedges.
b) In a medium bowl, combine the creme fraiche, 2 tbsp of sugar, lime zest and most of the desiccated coconut, reserve 1 tbsp for later. Whisk the creme fraiche until thick and whipped, 1-2 mins.
c) When baked, remove the turnovers from the oven, and allow to cool slightly, 5-10 mins. Drizzle over the remaining salted caramel sauce and sprinkle over the remaining desiccated coconut.
d) Serve the turnovers, warm or cold with a dollop of your whipped coconut lime creme fraiche.
