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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