Fruit Turnovers are one of my families favorite desserts. I’ve made lots & lots of these over the years. You can easily make them with frozen puff pastry, and any pie filling that you choose. Our favorite is Blueberry & Cherry. Serve these with ice cream, when they are warm from the oven, and they are delicious. They also make a great gift for neighbors around the holidays.
DIRECTIONS:
Unfold 1 sheet puff pastry onto lightly floured work surface and roll into 10-inch square. Cut into four 5-inch squares and fill each turnover with 2 tablespoons apple, blueberry, cherry or other mixture, brush edges with water, then fold and crimp (see photos). With a pastry brush, brush the tops of turnovers with egg white to glaze them. Place turnovers on plate and refrigerate to keep firm, while preparing each turnover. Repeat with remaining sheet puff pastry and filling.
Line two rimmed baking sheets with parchment paper. (It makes them much easier to remove) Place 4 turnovers on each baking sheet and bake until well browned, 20 to 26 minutes, rotating sheets halfway through baking time. Glaze warm turnover with Vanilla glaze & Transfer turnovers to wire rack and let cool slightly. Turnovers can be served warm or at room temperature.
* Make Ahead You can fill, fold, and freeze the unbaked turnovers up to 1 month in advance. Freeze them on a baking sheet, then transfer to a zipper-lock freezer bag. Before baking, allow the turnovers to sit at room temperature for 20 minutes, then proceed with the recipe as directed.
VANILLA GLAZE:
2 Cups Powdered Sugar
milk
Vanilla Extract.
Simply add enough warm milk or water to the sugar, to make consistency of a glaze.
Add 1 tsp. vanilla and stir well.
Drizzle over warm turnovers.