Cook: 20 minutes
Serves: 12
I made these for a friend wanting “healthy” treats for a get together. I adapted a recipe from WW (the company formerly known as Weight Watchers) adding stem ginger to the filling and replacing agave syrup with xylitol. As they have a hamantaschen-esque appearance, I also sprinkled poppy seeds over for a more Purim feel. A few guests asked if they were hamantaschen, so it must have worked. Use all-butter puff pastry or even buttered filo if calories aren’t an issue.
- Put the plums in a small pan with the chopped ginger, a splash of water and the Xylitol. Cook over a medium heat for 5 minutes until the plums soften. Leave to cool.
- Heat your oven to 180°C (fan) and line a baking sheet with baking parchment.
- Cut the pastry into 12 x 8cm squares and discard the trimmings.
- Put a scant teaspoonful of plum filling (leave any liquid behind) on one corner of a square and brush a line of beaten egg down two edges. Fold the corner over the filling to form a triangle and press down the edges. Repeat for the remaining pastry squares.
- Carefully move the turnovers to the baking sheet and glaze with beaten egg before sprinkling a few poppy seeds on each one. Bake for approximately 15 minutes – they will be done when golden and crisp.
- Cool on a wire rack and serve with a dusting of icing sugar.
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Ingredients
200g ripe plums, chopped into 1cm pieces
30g stem ginger, very finely chopped
1 tbsp Xylitol
320g roll of light puff pastry
1 egg, beaten
1 tbsp poppy seeds
Icing sugar, to serve