PREP 30 Mins COOK 20 Mins MAKES 8
Cooking oil spray
1 1/3 cups frozen raspberries, thawed
1 small pear, peeled, cored, grated
100g white eating chocolate, chopped (see tip)
2 tsps caster sugar
2 sheets frozen puff pastry, thawed
1 egg, lightly whisked, to brush
1 ½ cups store-bought vanilla custard
½ tsp rosewater essence
- Preheat oven to 200°C fan-forced. Lightly spray 2 oven trays with oil. Drain the raspberries well on paper towel. Combine raspberries, pear, chocolate and sugar in a bowl.
- Cut each pastry sheet into 4 squares. For each turnover, brush pastry edges with a little egg. Top with an eighth of the raspberry mixture. Fold opposite corner over filling to form a triangle. Press the edges with a fork to seal. Place on prepared trays. Brush turnovers with egg. Pierce with a fork. Bake for 20 mins or until golden and puffed.
- Combine custard and essence. Dust turnovers with icing sugar. Serve with custard.