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!
fresh apricot turnovers are easy and elegant
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. Just be sure to keep your freezer stocked with frozen puff pastry dough!
what you’ll need for easy apricot turnovers
- fresh apricots (about 4-5)
- sugar ~ just a touch to balance the tartness of the apricots
- cornstarch ~ a little bit helps thicken any juices that develop during baking.
- almond extract ~ for an extra layer of flavor.
- frozen puff pastry dough, thawed overnight in the fridge. 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’.
- egg ~ a beaten egg wash gives the turnovers a golden glossy finish.
- powdered sugar for dusting.
tips for using puff pastry
- To thaw the frozen pastry, put the box in the refrigerator overnight. I do not recommend trying to thaw it at room temperature because the pastry can become too warm. You want to keep puff pastry chilled at all time while assembling your apricot turnovers.
- Make sure your oven is preheated and at temperature before baking. The ‘puff’ comes when the chilled pastry hits the hot oven.
- Plan to enjoy your pastries the day they are made for best quality.
more ways to use frozen puff pastry
Frozen puff pastry dough is useful in lots of different types of recipes!
- Ottolenghi’s Red Pepper and Baked Egg Galettes
- Raspberry Almond Puff Pastry Danish
- Mushroom & Boursin Puff Pastry Tart
- Mushroom & Boursin Puff Pastry Tart
- Simple Asparagus Puff Pastry Tart
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!
Servings: 4 turnovers
Video
Ingredients
- 1 sheet frozen puff pastry dough, thawed overnight in the refrigerator.
- 4-5 apricots, pitted and sliced (do not peel.) This will be about 12 ounces or so of sliced apricots.
- 1 Tbsp cornstarch
- 1-2 Tbsp sugar
- 1 tsp almond extract
- 1 egg, beaten with a tablespoon of water
- powdered sugar for dusting
Instructions
- Preheat the oven to 400F
- Toss the apricot slices with the cornstarch, sugar, and almond extract until everything is well combined. Set aside while you work with the dough.
- Put the puff pastry sheet on a floured surface and gently roll out to an 11×11 inch square.
- Cut the pastry into four squares. Nudge your squares out to about 6-7 inches square, with the rolling pin.
- 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 poke the top once with the tip of a sharp paring knife.
- Bake on a parchment lined baking sheet for about 25 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. It should not be allowed to get warm.
Nutrition
Calories: 376 kcal · Carbohydrates: 36 g · Protein: 5 g · Fat: 23 g · Saturated Fat: 6 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 13 g · Sodium: 153 mg · Potassium: 130 mg · Fiber: 2 g · Sugar: 7 g · Vitamin A: 675 IU · Vitamin C: 4 mg · Calcium: 11 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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Can I make this with frozen apricots?
Yes but defrost and probably drain excess liquid first.
Would there be anything wrong with slicing the apricots the night before?
No, that should be fine.
Yes, you can.
Would these freeze well? And at what stage wôuld you freeze?
You could freeze them after they’ve baked.
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.
Could you use canned apricots?
Sure, that should work!
What is the nutrition info?
I’ve added that for you.