Berry and almond foldovers with yoghurt glaze

Middle Eastern 30 Mins Prep · 35 Mins Cook

1. In a small bowl, combine the corn flour and water and stir until dissolved.
2. Juice the lemon. In a small pot, combine the berries, corn flour mixture, sugar and 1 tsp of lemon juice. Bring to a gentle simmer, stirring gently for approx. 3-5 minutes. Remove the berries from the pot and set aside to cool.
3. Gently toast the ground almonds in a medium pan over a medium heat for approx. 3-5 minutes. Remove from the heat and set aside to cool.
4. Remove the puff pastry from the fridge. Lightly flour a clean work surface and gently roll out the puff pastry to a 30cm square. Using a pizza cutter or sharp knife, cut the pastry into 9cm x 10cm squares. Place the pastry squares onto a baking tray lined with parchment paper.
5. Sprinkle 1⁄2 tsp toasted ground almonds in the centre of each square, leaving a 1cm border. Spoon 1 tbsp of the berry filling in the centre of each square and fold one corner over the other to make a triangle. Use a fork to seal the edges. Refrigerate the turnovers for at least 15 minutes. Using a very sharp knife, cut an ‘x’ into the top of the pastry.
6. Place the foldovers in the oven for approx. 15-20 minutes or until golden brown on top and around the edges.
7. Meanwhile, combine the labneh, 1 tsp of lemon juice, icing sugar and raspberry powder (or pinch of pink food colouring) ingredients in a bowl and whisk until smooth.
8. Remove the foldovers from the oven and cool for 5 minutes before serving with the glaze.

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