Berry turnovers with custard

1.Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper. Drain berries on paper towels. Combine berries and conserve in a small bowl.

2.Cut each pastry sheet into 3 equal strips (12 rectangles). For each turnover, brush pastry strip with a little egg. Place pastry strip with short edge closest to you. Spoon 1 tablespoon berry mixture onto 1 corner of strip. Fold opposite corner diagonally over filling to shape a triangle. Continue folding up strip, keeping triangle shape. Seal edge. Place turnovers on prepared trays. Brush with remaining egg; sprinkle with almonds. Bake for 20 minutes or until golden and puffed.

3.Whisk custard and zest in a small jug. Combine icing sugar and 1 1/2 teaspoons water in a small bowl to form a smooth paste. Spoon icing into a small resealable food storage bag. Cut off a small corner; pipe icing over turnovers. Allow to set. Serve with custard.