|Prep time||30 minutes|
|Cook time||35 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload 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.