Apricot Turnovers are made quick and easy with frozen puff pastry dough and fresh apricots ~ 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.
Also try ~
Ingredients
- 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
Instructions
- Set the oven to 400F
- 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.
- Put the puff pastry sheet on a floured surface and gently roll out to an 11x11 inch square.
- Cut the pastry into four squares.
- 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.
- Brush each turnover lightly with the egg wash, and then cut a couple of small slits in the top with a sharp paring knife.
- Bake on a parchment lined baking sheet for about 20 minutes, or until the turnovers are risen and golden brown.
- Cool slightly, dust with powdered sugar if you want to, and then enjoy right away.
Notes
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.
Make it your own ~
- Use any fruit you like in these turnovers…how about blueberries, raspberries, or cherries?
16 Comments
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Karen
August 17, 2013 at 9:32 amDo you think I can use canned pie filing to make for easy turnovers?
Karen
August 17, 2013 at 9:31 amDo y think I could use canned pie filing to make it very easy
Sue
August 17, 2013 at 9:57 amYou could, but I think a good jam might be better!
grace
August 17, 2013 at 12:36 amwe 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. :)
Sue
August 26, 2013 at 9:27 pmNever heard of it…it sounds gross :\
Julia
August 15, 2013 at 5:11 amThese 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!
Joanne
August 15, 2013 at 4:14 amI always want to buy apricots but never know what to do with them…thanks for coming to my rescue with these!
Abbe@This is How I Cook
August 14, 2013 at 8:22 pmOh Sue. what I would give to have your photography skills and – one of those luscious turnovers.
Denise @ magnoliaverandah
August 14, 2013 at 8:14 pmOh my those apricots look so good – lovely little turnovers.
Laura (Tutti Dolci)
August 14, 2013 at 5:21 pmI love apricots, your turnovers look scrumptious!
Kate
August 14, 2013 at 4:05 pmI’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 :)
Dom
August 14, 2013 at 11:58 amI 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…
Tricia @ Saving room for dessert
August 14, 2013 at 8:30 amThis is lovely Sue. The puff pastry looks so delicate and the whole thing is beautiful. Bravo!