Mango rose pastries
These lovely edible flowers are perfect for an outdoor garden party or bridal shower.
On many a cold winter night, my siblings and I were served warm Pepperidge Farm fruit turnovers for dessert – and what a treat. The flaky dough, sweet sticky fruit filling, and occasional scoop of cold ice cream served alongside was absolute heaven.
So I thought, what if you could take the same basic idea – flaky dough, sweet sticky fruit filling, and turn it into something show-stopping and gorgeous? And in less than 15 minutes? I know, I know, you love me.
But seriously, pick up some puff pastry dough and give these mango roses a whirl – they’re a lot of fun to make, serve and of course, to eat. Ice cream and a mint leaf make the perfect garnish and accompaniment for these roses, but they’re wonderful enough to serve on their own.
- 4 ripe, firm mangoes
- 1 sheet puff pastry dough
- 1/2 cup seedless raspberry preserves
- 1 egg, beaten
Preheat oven to 375° F. Line a small baking sheet with parchment paper.
On a clean, floured surface, lay out puff pastry sheet. Sprinkle with flour, and roll until you have a thin rectangle. (if dough is too thick, inner layers won’t get baked – get as thin as you can without cracking the dough)
Cut into 4 equal strips. Spread each strip with raspberry preserves.
Peel mangoes. Slice at either side of the center pit to create thin, circular pieces.
Lay mango slices side by side on each sheet of pastry, extending over one edge. Fold lower edge of pastry over bottom of mango slices. Roll up mango and pastry dough, and pinch closed.
Place on baking sheet and allow to sit for 20 minutes. Mix egg with a few drops of water and brush over dough.
Bake 20-25 minutes or until dough is thoroughly baked.