When graduating from culinary school, our test was to make two recipes picked randomly from the course repertoire. Luck gave us a hot June day, and I was tasked with making puff pastry. I still remember the heat of the air and the cool marble kitchen table tops starting to sweat. Or maybe that was me.

This past weekend I had a craving for chausson, commonly referred to in this country as turnovers. All to say, back to puff pastry. I thought of going 100 percent whole wheat, but winged a formula by splitting half white and whole wheat for pastry. Fillings were inspired by baker  Craig Ponsford, who always has mouth watering descriptions of his turnovers. For filling I used kiwi, pineapple, mango with Chinese 5 Spice, along with traditional, rhubarb, apple and strawberry. My technique is a bit rusty on the puff pastry, but this first revisit was a success.