We’ve known for a few weeks that we were going to hit a mother-load of figs from the two fig trees out back. Well this week it happened. So we’re going to make fig and plum turnovers and then figure out some other stuff to do with all of figs ( fig jam and fig bars probably).
To keep things simple, I’m going to use store bought puff pastry to make the turnovers. Perhaps someday I’ll show you how to make puff pastry by hand, but its one of those things that’s extremely time consuming and takes a couple of days. I’m not a professional pastry chef and I actually have a 40 hour a week job that has nothing to do with cooking and baking so I know I don’t have that kinda time and I don’t know too many people that do. Store bought puff pastry will be just fine.
The store bought stuff is easy to find, you can find it in the freezer section in the grocery store. It’s usually next to things like frozen cream puffs, pound cake, pie shells and phyllo dough (all great things for quick easy desserts). To use, you just need to let the puff pastry thaw for 30-45 minutes at room temperature. I rolled it out until it was about a ¼ thick then cut it into squares.
Then I brushed adjacent edges with egg wash, folded over corner to corner so non egg washed edge is touching the egg washed edge. To seal the edges, work the tines of a fork along the entire length of the two short edges.
You should have something that looks like this:
I brushed the turnovers with milk then I baked the turnovers in an oven pre-heated to 400F for 15-20 minutes until golden brown.
Plum and Fig Filling
1 cup each of diced figs and plums
¼ cup sugar
½ tsp pumpkin pie spice
1 tsp lemon zest
Juice of ½ lemon
pinch of salt
¼ corn starch sifted
Place all the ingredients except the corn starch into a medium sized bowl and let sit for an hour or in the fridge overnight. You should see a pretty decent amount of liquid has come out of the fruit. Sift in the corn starch and stir slowly until the clumps work themselves out. It should look like this:
Let stand for 15 minutes. Cook on low in a heavy bottomed pan until mixture comes to a boil. Let boil for 3-5 minutes while continuously stirring.
Remove from the heat and set aside to cool. To cool mixture to workable temperature more quickly, put the fig mixture into a clean heat safe bowl and then place that bowl into larger bowl that’s been filled with ice. Once the mixture cools down its ready to use or you can store it in the fridge for later use.
This same process works for making all kinds of pie fillings but will work best with fruits that are high in pectin like stone fruits and apples.
1 cup powdered sugar
1 TBS lemon juice
zest of 1 lemon finely chopped
2 – 4 TBS whole milk
In a small bowl combine powdered sugar, lemon juice and lemon zest. Gradually add the milk and mix with a fork or whisk. You’re looking for a texture that allows the glaze to easily run down the tines of a fork.