Berry and almond foldovers with yoghurt glaze

Berry and almond foldovers with yoghurt glaze

Middle Eastern
دقائق30 تحضير · دقائق35 طهي
انشأ بواسطة سبينس
وقت التحضير 30 دقائق
وقت الطهي 35 دقائق
عدد الأفراد Makes 9
مطبخ Middle Eastern
النظام الغذائي نباتي
إرشادات التحضير وصفة متوسطة السهولة
المعلومات الغذائية (لكل حصة)
سعرات حرارية 382
دهون 24.6g
المشبعة 4g
بروتين 7.1g
الكربوهيدرات 34.1g
السكريات 7.8g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد


طريقة التحضير

تحميل PDF

In a small bowl, combine the corn flour and water and stir until dissolved.


Juice the lemon. In a small pot, combine the berries, corn flour mixture, sugar and 1 tsp of lemon juice. Bring to a gentle simmer, stirring gently for approx. 3-5 minutes. Remove the berries from the pot and set aside to cool.


Gently toast the ground almonds in a medium pan over a medium heat for approx. 3-5 minutes. Remove from the heat and set aside to cool.


Remove the puff pastry from the fridge. Lightly flour a clean work surface and gently roll out the puff pastry to a 30cm square. Using a pizza cutter or sharp knife, cut the pastry into 9cm x 10cm squares. Place the pastry squares onto a baking tray lined with parchment paper.


Sprinkle 1⁄2 tsp toasted ground almonds in the centre of each square, leaving a 1cm border. Spoon 1 tbsp of the berry filling in the centre of each square and fold one corner over the other to make a triangle. Use a fork to seal the edges. Refrigerate the turnovers for at least 15 minutes. Using a very sharp knife, cut an ‘x’ into the top of the pastry.


Place the foldovers in the oven for approx. 15-20 minutes or until golden brown on top and around the edges.


Meanwhile, combine the labneh, 1 tsp of lemon juice, icing sugar and raspberry powder (or pinch of pink food colouring) ingredients in a bowl and whisk until smooth.


Remove the foldovers from the oven and cool for 5 minutes before serving with the glaze.