Apricot Turnovers

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!

Apricot Turnovers with a cup of coffee and a fork
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.

fresh apricots ready to bake into Apricot Turnovers
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 sprinkled with powdered sugar

Also try ~

3.43 from 66 votes

Apricot Turnovers

Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 turnovers
Author Sue Moran


  • 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


  • 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.

Cook's 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.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Make it your own ~

  • Use any fruit you like in these turnovers…how about blueberries, raspberries, or cherries?

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    Please rate this recipe!

  • Reply
    January 11, 2020 at 1:07 am

    Would these freeze well? And at what stage wôuld you freeze?

    • Reply
      January 11, 2020 at 9:44 am

      You could freeze them after they’ve baked.

      • Reply
        June 19, 2021 at 5:56 pm

        5 stars
        I just made these. Didn’t have puff pastry, so I used frozen biscuits (3) and refrigerated crescent rolls. Turned out amazing. I was able to make eight instead of four.

  • Reply
    September 23, 2019 at 10:31 pm

    Could you use canned apricots?

    • Reply
      September 24, 2019 at 6:47 am

      Sure, that should work!

  • Reply
    July 7, 2019 at 11:01 am

    What is the nutrition info?

  • Reply
    August 17, 2013 at 9:32 am

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

  • Reply
    August 17, 2013 at 9:31 am

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

    • Reply
      August 17, 2013 at 9:57 am

      You could, but I think a good jam might be better!

  • Reply
    August 17, 2013 at 12:36 am

    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. 🙂

    • Reply
      August 26, 2013 at 9:27 pm

      Never heard of it…it sounds gross :\

  • Reply
    August 15, 2013 at 5:11 am

    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!

  • Reply
    August 15, 2013 at 4:14 am

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

  • Reply
    [email protected] is How I Cook
    August 14, 2013 at 8:22 pm

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

  • Reply
    Denise @ magnoliaverandah
    August 14, 2013 at 8:14 pm

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

  • Reply
    Laura (Tutti Dolci)
    August 14, 2013 at 5:21 pm

    I love apricots, your turnovers look scrumptious!

  • Reply
    August 14, 2013 at 4:05 pm

    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 🙂

  • Reply
    August 14, 2013 at 11:58 am

    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…

  • Reply
    Tricia @ Saving room for dessert
    August 14, 2013 at 8:30 am

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

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