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
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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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Do y think I could use canned pie filing to make it very easy
You could, but I think a good jam might be better!
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. 🙂
Never heard of it…it sounds gross :\
I always want to buy apricots but never know what to do with them…thanks for coming to my rescue with these!
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!
Oh Sue. what I would give to have your photography skills and – one of those luscious turnovers.
Oh my those apricots look so good – lovely little turnovers.
I love apricots, your turnovers look scrumptious!
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 🙂
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…
This is lovely Sue. The puff pastry looks so delicate and the whole thing is beautiful. Bravo!