Preheat oven to 400 degrees.

Combine the fruit, lemon juice, lemon zest, spices, lavender and sugar and toss lightly. I measured all of my ingredients into a 2 cup Pyrex glass container, less cleanup. Let sit while you roll out the pastry.

On a lightly floured surface, roll the thawed puff pastry into a 12" x 12" square (or roughly that size). I used a ruler and paring knife to then cut the square into 4 equal squares.

At this point check to make sure the dough is not sticking to the work surface. Spoon the fruit mixture onto the center of the pastry squares, dividing into equal portions. Combine the egg with the 1 tbl water, mixing with a fork to create an egg wash. Dip your finger into the wash and run it along the 2 edges you will be sealing. Fold the dough to form a triangle and press the edges together lightly.

Transfer the triangles to a baking sheet lined with a silpat or parchment paper. Use a fork to press all the sealed edges together. Dust off any remaining flour with a dry pastry brush, then dip the brush into the egg wash and give the turnovers a nice light coating. Follow that with a generous sprinkle of sugar then cut 3 small slit in the top of each.

Pop these into the oven and bake for 17–20 minutes or until they are nice and golden brown and puffed. Let them cool in the pan, or serve warm from the oven
These freeze well and thaw quickly at room temperature. You can even drizzle a bit of glaze on them if you wish.

myplatemyworld

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