Realistic Mango Pastries
Equipment
Ingredients
Dough
all-purpose flour
250 g
butter (cold)
125 g
cold water
60 ml
salt
3 g
Filling
ripe mango (peeled, diced)
400 g
granulated sugar
60 g
cornstarch
15 g
lemon juice
15 ml
Finish
egg (beaten)
1 piece
coarse sugar
20 g
Instructions
Prepare the dough
Cut cold butter into flour and salt until mixture resembles coarse crumbs. Add cold water gradually and mix until dough forms.
Chill the dough
Wrap dough in plastic and refrigerate for 30 minutes to relax gluten and firm the butter.
Cook mango filling
Combine mango, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat until thickened and bubbly.
Cool the filling
Transfer filling to a bowl and let cool completely before assembling pastries.
Roll and cut dough
Roll chilled dough on floured surface to 3mm thickness. Cut into 10cm squares or circles.
Fill and seal pastries
Place 1 tablespoon of cooled mango filling in center of each dough piece. Fold and seal edges with beaten egg.
Bake the pastries
Brush tops with egg wash and sprinkle with coarse sugar. Bake at 200°C until golden brown.
Original recipe
Storage
Best served warm. Store in airtight container to maintain crispness.
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