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 11x11 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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