Apricot Turnovers are made quick and easy with frozen puff pastry dough ~ use your favorite jam in place of fresh fruit for an even faster treat!

I love this idea for using up stray summer fruit.  Peaches, plums, figs, or berries would all be delicious, and I think those small  Italian plums that come into season at the end of the summer would be amazing.  This is great for salvaging less than perfect fruit, too.  Bruised, over or under ripe, whatever the issue is they’ll get a second chance baked up in these puff pastry turnovers.   Next month try apples or pears, mixed with some fall spices like cinnamon, cardamom, and nutmeg.

Puff pastry is perfect for turnovers because it’s so light and airy.  Regular pie dough can overwhelm the fruit and be too heavy and ‘doughy’.  The only downside to puff pastry is that it doesn’t keep well, so these turnovers should be devoured shortly after baking.  I include the option to add sugar to the fruit, but I didn’t, I love the tangy flavor of the baked apricots.

Apricot Turnovers

Yield: 4 turnovers


  • 1 sheet ready to bake puff pastry, thawed
  • 4 or 5 apricots, pitted and sliced (do not peel)
  • 1 Tbsp cornstarch
  • 1 Tbsp sugar (optional)
  • 1 tsp almond extract
  • squeeze of lemon juice
  • 1 egg, beaten with a tablespoon of water
  • powdered sugar for dusting


  1. Set the oven to 400F
  2. Toss the apricot slices with the cornstarch, sugar, almond extract and lemon juice until everything is well combined and there are no lumps of cornstarch left. Set aside for about 15 minutes.
  3. Put the puff pastry sheet on a floured surface and gently roll out to an 11x11 inch square.
  4. Cut the pastry into four squares.
  5. Spoon a little of the apricots onto the center of each square. Gently pull one side over into a triangle, gently stretching it over the fruit. Use a fork to press along the edges to seal.
  6. Brush each turnover lightly with the egg wash, and then cut a couple of small slits in the top with a sharp paring knife.
  7. Bake on a parchment lined baking sheet for about 20 minutes, or until the turnovers are risen and golden brown.
  8. Cool slightly, dust with powdered sugar if you want to, and then enjoy right away.


Puff pastry should be kept in the refrigerator until ready to use. If you thaw it on the counter, use it right away, or put it back in the refrigerator until you need it.



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16 Responses to Apricot Turnovers

  1. […] that pastry weakness of mine? Here it is again with Apricot Turnovers from Sue at The View From Great Island. I can see breakfast, lunch, dinner or a midnight […]

  2. […] Apricot Turnovers by The View from Great Island […]

  3. Karen says:

    Do you think I can use canned pie filing to make for easy turnovers?

  4. Karen says:

    Do y think I could use canned pie filing to make it very easy

  5. grace says:

    we used to make these at the bakery, but the filling we used was the STIFFEST, most disgusting stuff i’d ever seen. i like your fresh filling much better. :)

  6. Julia says:

    These look so perfect! So flaky, sweet and wonderful with a cup of coffee. I best make them before it becomes difficult to find good apricots or peaches!

  7. Joanne says:

    I always want to buy apricots but never know what to do with them…thanks for coming to my rescue with these!

  8. Oh Sue. what I would give to have your photography skills and – one of those luscious turnovers.

  9. Oh my those apricots look so good – lovely little turnovers.

  10. I love apricots, your turnovers look scrumptious!

  11. Kate says:

    I’m with you on all counts. Puff pastry, tangy apricots…. heavenly.
    Enticing photos of a favorite dessert or breakfast for me.
    Fruit and pastry make my day :)

  12. Dom says:

    I remember your apricot post from last year and thinking how glorious the apricots looked… this turnover is such a wonderful way to use them, I really want one now…

  13. This is lovely Sue. The puff pastry looks so delicate and the whole thing is beautiful. Bravo!

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