Frangipane (Almond Cream) Turnovers with Strawberry Honey Lime Dip

Makes about 12 per sheet

3 tablespoons unsalted butter

1/4 cup granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

1/2 cup almond meal (flour)

1 tablespoon all purpose flour

Frozen Puff Pastry

Icing Sugar

1. In a medium size bowl, combine butter and sugar until smooth.

2. Add egg, vanilla, almond meal and flour. Mix together until blended

3. Roll the puff pastry sheet into a 12-inch square.

4. Cut into 3-inch squares. Fill each square with 1 to 2 tbsp frangipane.

5. Fold each square into a triangle.

6. Make an egg wash with 1 egg and 1 tablespoon of water.

7. Brush the tops of the turnovers with the egg wash.

8. Place on baking sheet and bake at 350 degrees F or until golden brown.

9. Sprinkle liberally with icing sugar. Serve with Strawberry Honey Lime Dip.

Strawberry Honey Lime Dip

1 carton strawberries

1 lime, juice and rind

¼ cup honey, or to taste

Slice strawberries and place into a small saucepan.

Add honey, juice and rind of 1 lime. Heat until thick and syrupy. Enjoy.

Tip: For a low fat version:

1. Preheat oven to 375 degrees F. Brush inside edges of wonton wrappers with water.

2. Fill wontons with 1 to 2 tbsp of filling.

3. Brush the outside with canola oil or melted butter (lightly) and bake until brown.

4. Sprinkle liberally with powdered sugar.

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