Let me start off by saying this recipe isn’t particularly diabetic-friendly. It’s here because my nephews came for a visit during their spring break and, one morning, they wanted to make breakfast for the CompostMaster and me. Mitch (age 11) should be credited with the concept – he knew he wanted to make puff pastry filled with fruit and covered with a yogurt sauce. Tyler (age 9) helped with the filling and wrote down every step of the recipe while Mitch assembled the pastries. You’ll find the unedited version of Tyler’s recipe below.
I sure wish Tyler was here to take notes when I’m developing other recipes!
Tropical Fruit Turnovers
by Mitch & Tyler, Midlothian VA (ages 11 and 9)
Puff pastry 1.17.3
Cinamin 1/2 tsp.
Brown sugar 2 tsp.
Butter 2 tbsp.
Put a Sauce pan on a stove and put it on mediem high. Place 2 tbsp. butter in sauce pan till melts little bit. Then get 2 bananas and 1 mango and cut in slices. When butter melts, place banana and mango in sauce pan. Start stiring the mixture till it gets smooth with tiny chunks. Get 2 tsp. Brown sugar and 1/2 tsp. cinamin in sauce pan and stir till Brown sugar and cinamin desolve. Now it’s time to start on the puff pastry part of this meal. Cut the puff pastry in 3 tall rectangles. Then cut every one of the tall rectangular puff pastry in three mediem sized squares. Put the filling sauce in sort of the middle. Fold the pastry over the sauce and make it so there’s no wholes around the edges. Place puff pastrys on pan and put it in the oven at 400°F.
To make the sauce you will need a blender. Blend yogurt, granola, and pineapple. Then bring your creation to life.