Fruit Turnovers Overturned

Almost as Fast as Making a Sandwich, Here’s a New Way to Dessert

I enjoy creating simple fruit desserts that yield oohs and aahs!

Raw Egg Roll Skins Make This Easy-Peasy

This kid-friendly technique uses egg roll skins found in the freezer section in Asian markets. This is a quicker alternative to puff pastry dough—no need to roll out the dough, each sheet peels off and is instantly ready for this easy-peasy filling.

INGREDIENTS: Any fruit is game. I grow my own pineapple. Try mangoes, cherries—it’s wide open

  • cream cheese – 1/2 block [4 oz]
  • confectioner’s sugar – 4 tsp
  • pineapple – 1+ cups, minced and drained
  • salt – pinch
  • cinnamon – 1/2 tsp [or other cookie spice]
  • egg roll skins – 10-12 [or 2 8-inch wheat tortillas]
  • butter – 4 TBS, melted and cooled

Left: Rolling into cylinders: Right: Using an Air Fryer Basket to Hold Turnovers in Place While Cooking

INSTRUCTIONS:

  1. Prepare fruit: dice and if juicy, place on toweling
  2. Melt and cool the butter
  3. Combine the cream cheese and sugar, and lightly toss in the fruit
  4. Open the egg roll wrappers [keep under damp toweling] and lay one on the cutting board
  5. For a triangle: turn the wrapper to form a diamond: spoon about 2 TBS of batter into half the wrapper, leaving a half inch near the edges
  6. Brush butter on the edges then fold into a triangle [or roll like a spring roll] and then brush butter on both sides
  7. Preheat oven or air fryer to 360º
  8. For an oven baking lay them on foil or parchment paper—if using an air fryer lay bare on non-stick basket
  9. Bake for 8-10 minutes, until the pastry takes on color.

Serve right out of the oven. Sprinkle with confectioner’s sugar or a little warm jam and yogurt

My First Trial Was Making the Turnovers into Rolls

The recipe I sourced actually used wheat tortillas cut into 8 wedges. It’s all good. This makes for a great kid dessert bar with a variety of fruits and toppings.

I’ll keep you posted with tortillas and making them into triangles. I’m also going to blend confectioner’s sugar in the melted butter to see if I can promote browning. The upside, they’re all delicious.

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