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Step 1: Prepare the Peach Filling
In a mixing bowl, combine the chopped canned peaches with 3 tablespoons of sugar and 1 teaspoon of cinnamon. Stir gently to coat the peaches evenly. Set aside for a few minutes so the flavors can meld.
Step 2: Roll and Cut the Puff Pastry 2. On a lightly floured surface, roll out the puff pastry to about 3mm thickness if it isn’t pre-rolled. Cut the pastry into squares, roughly 10×10 cm each. You should be able to make about 8 squares from 500g of puff pastry.
Step 3: Fill the Turnovers 3. Place a tablespoon of the peach filling in the center of each puff pastry square. Be careful not to overfill to prevent the pastries from bursting during baking. 4. Fold each square diagonally to form a triangle, pressing the edges firmly to seal. Use a fork to crimp the edges, ensuring they’re well-sealed.
Step 4: Egg Wash and Sugar Sprinkle 5. Lightly brush the tops of the turnovers with the beaten egg to give them a golden finish. Sprinkle a pinch of sugar over each turnover for added sweetness and crunch.
Step 5: Bake 6. Preheat the oven to 200°C (400°F). Place the turnovers on a baking sheet lined with parchment paper, spacing them slightly apart. Bake for 20-25 minutes, or until golden brown and puffed up. Remove from the oven and allow to cool slightly on a wire rack.
Step 6: Prepare the Hibiscus Mint Tea 7. While the turnovers are baking, prepare the hibiscus mint tea. Boil water and pour it over the black tea and hibiscus flowers in a teapot or heatproof pitcher. Add a handful of fresh mint leaves. 8. Let the tea steep for 5-7 minutes for a stronger flavor. Taste and add sugar if desired. Strain the tea into cups and garnish with fresh mint leaves for a refreshing touch.
Step 7: Serve 9. Serve the warm peach puff pastry turnovers with a side of hibiscus mint tea. Garnish the turnovers with a small mint leaf for a touch of color and added aroma.
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