1 16 ounce package frozen mango chunks, thawed and diced small
1 16 oz package frozen peach slices, thawed, and diced small
1 large jalapeno pepper, seeded and diced
¼ cups sugar
2 tablespoons cornstarch
1 tsp. ground cinnamon
2 eggs beaten with 2 Tbs. water, for egg wash
Cinnamon and sugar
For chocolate glaze
1) 2 cups sifted confectioners’ sugar
2) 2 Tbs. unsweetened cocoa powder
3) 2 Tbs. butter softened
4) ½ tsp. vanilla extract
Instructions
For filling-
In a medium bowl combine fruit, jalapeno, sugar, cornstarch, and cinnamon; stir to coat. Transfer mixture to a medium sauce pan and heat over medium heat stirring constantly until mixture thickens slightly. Remove from heat and let cool.
For turnovers-
Preheat oven to 400 degrees F. Flour a board and lightly roll each sheet of puff pastry to a 12 by 12 inch square. Cut each sheet into 6 smaller squares and keep chilled until ready to use. (Make sure that the puff pastry squares are perfect squares or the edges will not match up).
Brush the edges of each square with the egg wash and neatly place about 1 Tbs. of the fruit mixture on half of the square. Fold the pastry diagonally over the fruit mixture and seal by pressing the edges with a fork. Transfer to a sheet pan lined with parchment paper. Brush the top with egg wash, sprinkle with sugar and cinnamon, make 2 small slits, and bake for 20 minutes, until browned and puffed. Once turnovers are cool, drizzle with chocolate glaze. Serve warm or at room temperature.
For Chocolate glaze-
In a small bowl combine butter, sugar, and cocoa with an electric mixer. Add vanilla. Gradually add milk until glaze reaches desired consistency.
Originally Submitted
7/12/2010
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