PASTELILOS de MANGOS

Since from tomorrow is Easter Weekend, I thought I would give you a delicious Caribbean snack or appetizer that you can make for your family or if you have kids you can make them together. Holidays just bring those comfy, warm feelings that you just want to bake! Ever since I discovered Puff Pastry I have wanted to make as many desserts with it as possible. Pastelillos de Mangos are simply easy Mango puff pastry turnovers. I made these turnovers my own by substituting the Cashew nuts with Peanuts and the mango preserves with cubed mangoes. Delicious is an understatement with this dessert. The pastry is flaky and completely complements the mango stuffing on the inside. If you are allergic to peanuts you can totally leave them out or add any other crunchy element in the turnovers. I loved using my own homemade puff pastry but you can readily get it in most shops especially those that specifically sell baking stuff. Mangoes are still in season so there is not really an excuse as to why you should not take advantage of this delicious fruit. 

INGREDIENTS

1 Pound frozen Puff Pastry

1 Teaspoon Ground cinnamon

1 Teaspoon Ground Nutmeg

1 Teaspoon Ground Cloves

1 Cup Cubed Mangoes

1/4 Cup Chopped Peanuts

1 Egg beaten for egg wash

Icing Sugar for dusting the baked turnovers

INSTRUCTIONS

Grease a baking tray and set aside. Mix the mango cubes with the peanuts

Make sure that the mangoes and peanuts are evenly distributed to get that contrast between crunchy and soft

Roll out the puff pastry into a rectangular shape

Cut the puff pastry into 4 inch squares

Mix the cinnamon, nutmeg and cloves in a small bowl. Generously sprinkle the spice mixture on all the puff pastry squares

Place 1½ tablespoons of the mango mix in the middle of each pastry square

Beat the egg. Brush the edges of each pastry square with the beaten egg

Fold the puff pastry over to form a triangle which will enclose the mango-peanut mixture

Repeat the filling with all the puff pastry squares, place them about 2 inches apart on a plate and refrigerate 30 minutes to chill. Meanwhile preheat oven to 350F/180C

Place the Pastelillos de Mangos in the preheated oven after 30 minutes of refrigeration. Bake them for 25 to 30 minutes. They should turn a light gold color and puffed

Remove the Pastelilos de Mangos from the oven and generously dust them with icing sugar. Allow them to cool before serving.

A close up of the flaky layers that formed from the puff pastry. That is the fun apart of baking with puff pastry. You get to see the layers rise and form to give you a breathtaking dessert!

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Pastelillos de Mangos

by Mulunga Alukwe April-1-2018

Ingredients

• 1 Pound/Packet Puff Pastry
• 1 Teaspoon Cinnamon
• 1 Teaspoon Cloves
• 1 Teaspoon Nutmeg
• 1 Cup Mango
• for dusting Icing Sugar
• 1/4 Cup Peanuts
• 1 Egg

Instructions

Grease a baking tray and set aside. Mix the mango cubes with the peanutsRoll out the puff pastry into a rectangular shape. Cut into 4 inch squaresMix the cinnamon, nutmeg and cloves in a small bowl. Generously sprinkle the spice mixture on all the puff pastry squaresPlace 1½ tablespoons of the mango mix in the middle of each pastry square. Beat the egg. Brush the edges of each pastry square with the beaten egg. Fold the puff pastry over to form a triangle which will enclose the mango-peanut mixtureRepeat the filling with all the puff pastry squares, place them about 2 inches apart on a plate and refrigerate 30 minutes to chill. Meanwhile preheat oven to 350F/180CPlace the Pastelillos de Mangos in the preheated oven after 30 minutes of refrigeration. Bake them for 25 to 30 minutesRemove the Pastelilos de Mangos from the oven and generously dust them with icing sugar. Allow them to cool before serving.

Details

Prep time: 45 mins Cook time: 30 mins Total time: 1 hour 15 mins Yield: 4 Servings