This Easter I wanted to make something seasonal yet unexpected. Kumquats are a lovely little citrus fruit that are in season this time of year in California, and I’ve lovingly packed them inside phyllo pastry turnovers. Drizzled in an easy honey-cinnamon sauce, they draw inspiration from baklava – a sweet favourite of mine.
Chocolate Kumquat Phyllo Pastries
- 1 lbs kumquats, diced
- 1/2 cup sugar
- 1/2 cup distilled water
- 200g dark chocolate, chopped
- 1/4 cup honey
- 1/2 tsp cinnamon
- 12 sheets phyllo pastry
- melted butter for brushing between sheets
- In an iron skillet (frying pan is fine), place the kumquats, sugar, and water on medium heat.
- Prepare a baking sheet with parchment paper. Preheat the oven to 350F.
- Line your work surface with parchment paper. Carefully unroll the phyllo sheets from the box, and take the first layer and place it on the parchment paper. Brush with melted butter.
- Layer another sheet of phyllo paper on top of the first, and brush with butter. Continue with all remaining sheets.
- Remove kumquats from heat (they should now be cooked down, soft and gooey). Add the chopped chocolate, and stir together until the chocolate just melts.
- Cut 3″ wide, approx. 15″ long strips of phyllo. Spoon tsp sized amounts of the chocolate-kumquat mixture at the base of the strip, leaving 1/2″ around the sides. Take one corner, and fold to the diagonal corner, making a triangle around the filling. Fold up over the seam, to keep the triangle shape and continue to fold in this pattern until you reach the top of the strip. Cut any excess.
- Transfer the turnovers to the baking sheet, and bake from instructions on the phyllo pastry box (approx. 30mins at 350F.)
- In small bowl, combine the honey and cinnamon. Drizzle on top of the turnovers just out of the oven.