(Strawberry-jam filled phyllo pastry)
- 2 cups washed and chopped fresh strawberries
- ½ cup brown sugar
- ¼ cup water
- 15 ml corn flour/starch
- ¼ teaspoon salt
- ½ teaspoon vanilla essence
- 8 sheets phyllo pastry
- ½ cup melted butter
- ½ cup icing sugar
- 2-3 orange juice
- Place the strawberries, sugar, water, corn starch, salt and vanilla essence in a small sauce pan. Cook for 30-45 minutes on very low heat.
- Stir every now and then until it forms a thick glossy jam. Let it cool
- Put your oven on 180 C.
- Place the 8x phyllo pastry sheets on top of each other and cut in half longwise. Cover with a slightly moist tea towel.
To make the turnovers:
- Brush the top phyllo sheet with melted butter, add 1 tablespoon of the strawberry jam on one side and fold two sheets at a time into triangles.
- Butter on the outside when finished, place all the triangles on a baking tray
- Bake for 10-15 minutes until golden brown.
To make the icing:
- Mix the icing powder with orange juice until a smooth glossy consistency forms. Drizzle over the turnovers (optional).
Making your own strawberry jam, places you in the driving seat in deciding how much sugar you want to add. Strawberries are naturally sweet, and most of the time we do not have to add extra sugar. I have halved the amount of sugar in this recipe, and the turnovers were sweet enough! I also did not add the icing, but if you want to serve this as a dessert or late afternoon tea item, it would be appropriate. In other parts of the world, it is often served as breakfast, then less sugar would be better.