Apricot Turnovers

Name: Apricot Turnovers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 turnovers
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

Posted on August 14, 2013

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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 ~

Apricot Turnovers

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Category: Breakfast, Dessert, Fruit, Summer

Servings: 4 turnovers

Apricot Turnovers

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.

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Make it your own ~

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

Sue

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