Ingredients
Scale
- 1 sheet of puff pastry (10 x 15 inches or 25.4 x 38.1 cm)
- 4 tbsp arequipe or dulce de leche
- 1 egg
- 1 tbsp water
- All-purpose flour (To work puff pastry)
- 1 tbsp sugar (For garnishing)
Instructions
- Preheat oven to 350ºF (180ºC).
- Thaw puff pastry according to the instructions on the package.
- Make an egg wash by beating the egg with the water in a small bowl.
- Unfold the puff pastry and roll it out with a rolling pin on a flat floured surface. We want to stretch it out about 1 inch (2.5 cm) on all sides.
- Cut the puff pastry into 4 big squares and place 1 tbsp of arequipe in the center of each one. Brush the edges with the egg wash and fold over to form a triangle. Press the edges with your fingertips to seal them. You can also seal them with a fork. Make a few cuts on top of each turnover with a knife. Brush them with the egg wash and then sprinkle with the sugar.
- Place the turnovers on a cookie sheet covered with parchment paper and bake for about 20 minutes or until golden brown. Let them cool for a few minutes before serving.
Notes
- You can sprinkle white granulated sugar or turbinado sugar on top of each turnover.
- Making a few slits on top will allow the steam to escape. This will help the arequipe to stay in place.