Well it is all because of the upcoming Bake Along #41 whereby the theme is Turnovers, so I thought I join in the fun to bake along with them and moreover I still have a little 'some' kumquat jam left.
Initial, today post should be the savoury turnovers but I wasn't very pleased with the outcome of the bakes and therefore I post this Kumquat Almond Turnovers first.
KUMQUAT ALMOND TURNOVERS IN PHYLLO PASTRY
(makes 4 triangles turnovers)
Ingredients
100g kumquat jam
50g ground almond
50g melted butter
1 egg yolk (for egg wash)
5, store bought phyllo pastry sheet *
(when I unwrapped the pack of the phyllo, it was all broken into 3 parts therefore, I took one part which is the size of 3" x 12" to use instead or else I will take the whole sheet to fold, and fold)
Method
Preheat the oven to 180°C. Line a baking sheet with parchment paper.
In a small bowl, mix the kumquat jam and ground almond together till all combined. Set aside.
Unwrap the phyllo, take out the five sheets needed, and place them on a
clean counter. Cover with plastic wrap and then a damp towel to keep
them from drying out.
Cut the phyllo sheet into the size of 3" x 12".
Take one cut sheet of phyllo and brush all over with melted butter, place another cut sheet on top and brush over
again. (One triangle turnover have 5 long strips).
Place 1-2 tablespoons of the kumquat mixture on the bottom right corner
of the sheet and fold it up like a flag, corner to corner. Continue to
flip the triangle (don’t fold them too tightly or the will explode in
the oven), until you get near the end of the strip. Slice off the top
left corner of remaining unwrapped phyllo, then brush remaining “tab”
with melted butter and fold over to seal the pocket.
Place it on seam-side down, on the prepared pan. Brush the turnovers with
egg wash.
Bake, uncovered, until the turnovers are browned and crisp, about 20 minutes. Let cool slightly on racks and serve warm.
I added the ground almond into the kumquat jam so it won't be runny while baking but only need to seal the phyllo properly else it will 'burst' out.
Delicious and crispy! You can always use mixed berries as the filling; and if I am making with phyllo again, I think I used blueberries.
I am submitting this post to Bake Along hosted by
Hi Mel,
ReplyDeleteYour turnovers looks so perfectly baked! And so special with the kumquat filling!
I've just made some kumquat marmalade a few days ago!
Thank you for baking along with us!
Thank you Joyce! If you add some ground almond with the kumquat jam it taste real good in the baking!
DeleteI love that you used filo pastry as that is healthier than puff pastry. The filling looks so good too.
ReplyDeleteThanks Mich!
DeleteMel, you love kumquat too much! But it is good, love your turnovers :)
ReplyDeleteThis is why I can called myself Ms Kumquat...LOL. It taste heavenly the kumquat, really!
DeleteI simply love this . Looks yummy ... ;) . Thank you for sharing
ReplyDeleteMel, the phyllo pastry is perfectly bake! Beautiful photographs as well! Never have a kamquat before, urs looks great and appetising.
ReplyDeleteThanks Helena. I had a hard time with taking good and clear photographs. This is why sometimes when I have made new bakes, and when photos doesn't comes out good, I won't post it to my blog. If you could get hold of kumquats next time, do try it.
DeleteHi, Mel. You are forgiven for posting another kumquat recipe as this looks so delectable. Love the addition of almonds.
ReplyDeleteThank you Adora, you are sweet for saying this.... adding the ground almonds prove that the jam does not goes runny while baking.
DeleteMel, I've never used kumquat before. Must try your recipe if I can get kumquat :)
ReplyDeleteEh, Mel, you spelled fillo pastry like this? I like this idea, using the fillo pastry! Must be very crispy! Also love the kumquat filling!
ReplyDeleteHi Jessie,
DeletePhyllo, Fillo or Filo are the same....it just depends how you want it to be spelled! You can read the facts here at http://baking911.com/learn/baked-goods/pastry/types/phyllo-fillo-or-filo
Have a wonderful weekend!
Haha.. Silly me! Mel.. I was scrolling down the post and was wowed by the little "red flakes" coming out from your kumquat turnover... then I realised it was from the mouse cursor! Haha... But the "red flakes" really make the turnover look very good! LOL!
ReplyDeleteNow tell us, will this be the last kumquat recipe? :D
It is my "fairy dust" to bless all my visitors coming to my blog here! I don't know whether there will be more kumquat recipes coming....will see about that, ok? Have a wonderful weekend!
DeleteHi Mel, these turnovers look very well done. I love how they look bursting to the seams with jam, must be heavenly to bite into them!
ReplyDeleteWow Mel, these looks beautiful. I like phyllo pastry in desserts, I think it's such a nice texture, would love to try these.
ReplyDeletehi mel, i think you got very gentle hands..phyllo is not easy to handle..they turned out looking really good and you shaped it so well with the pastry. i still hvnt tried making any kumquat fillings yet..the other day i still see jusco is selling them..glad to see you joining us .thanks!
ReplyDeletekumquat jam with ground almond wrapped in layers of crisp pastry sounds and looks wonderful, mel! you wrapped them up so well ^^ now you made me wish i made and kept some kumquat jam! ^^
ReplyDeleteAwesome! Another kumquat recipe from you! These turnover look so delicious & like the idea of using phyllo pastry sheet . Bookmarking this recipe as I'm also a huge fan of kumquat! I 've to make the most of it as the season of kumquat will be over soon! LOL
ReplyDeleteI like your turnovers' golden color, looks so bright and cheerful:D Using phyllo sheets surely made these very crispy and the fillings sounds delicious!
ReplyDeleteLooks beautiful. I don't find kumquats here very often, so I can only look at your photos and imagine eating them (even though I don't know what they taste like, but definitely good!) :-)
ReplyDeleteCan i exchange my spinach pie with your kumquat turnover, Miss Kumquat? Hahaha..Yours look absolutely delicious!
ReplyDeleteSuch beautiful bright flavors and perfectly wrapped too. These are gorgeous!
ReplyDeleteMel,
ReplyDeleteAnother lovely kumquat creation from Ms Kumquat:)
Your kumquat turnover are so neatly wrapped, and nicely brown and I love your kumquat filling very much.
Can pass me some .. :p
mui
My lovely Ms Kumquat, your kumquat turnover are prefectly wrapped and the kumquat filling looks mouthwatering!!!!
ReplyDeleteHi Mel! Your lovely, golden turnovers remind of the Indian karipap I loved to eat as a child. Very big, very spicy and so very crispy! In fact, when I first saw the picture, and didn't check the post title, I thought it was the karipap! Looks beautiful. Feel free to post all the kumquat recipes your heart desires ;)
ReplyDeleteHi Kumquat-loving Mel,
ReplyDeleteNo worries about your lots of Kumquat baking... We are crazy with chocolate and I'm always baking with chocolate too :p
I love baking with phyllo pastry (the frozen ones didn't work very well for me)... Low fat and very flaky just your perfectly wrapped Kumquat turnovers :D
Zoe
Wow! Kumquat turnover looks so nice, the store bought phyllo pastry sheet looks very flaky, next time I have to try using it!
ReplyDeleteLooks so delicious.. And I always wanted to try FILO sheet, is it tough to handle? Gonna try 1 day cos it looks so crispy and yummy from your pic.. *drooling*
ReplyDeleteGlad to know some of you thru Bake Along and am following u from now.. =)
Hi Mel, very nice turnover. You sure is a kumquat Queen. :))
ReplyDelete