Pastry School: Puff Pastry Fruit Turnovers
By habee
Pastry school - southern food
Baked and fried pastries are wonderful southern desserts and popular with southern food fans, and I'm no exception. Frozen puff pastry can turn almost anyone into a pastry chef! You can make this amazing creation from scratch, but trust me – it’s an incredible amount of work, and here in my pastry school, I like to do things the easy way as long as it doesn’t compromise the quality of the end results.
The puff pastry makes these turnovers super flaky. All those thin layers of pastry and shortening “puff up” in the oven, making a delicious and beautiful dessert or a decadent snack.
Another shortcut is to use canned pie filling. I’ve made my own from scratch many times, especially when we grew our own blueberries and pears, but the canned filling is almost as good, and it’s a lot less labor intensive.
I use cherry pie filling, but it can be easily substituted with any fruit filling, including blueberry, peach, strawberry, blackberry, or apple.
Holle’s cherry turnovers
What you’ll need:
One sheet frozen puff pastry
flour
Canned cherry pie filling
One egg
Directions: Thaw one sheet of puff pastry for about 30 minutes at room temperature.
Gently unfold the pastry onto a lightly floured surface. Roll gently into a 12 x 12-inch square. Cut the pastry into four equal squares. If you get small tears in the pastry, smooth them with a wet finger.
Place a heaping tablespoon of filling on one side of each pastry square, near the center. Don’t overfill. Spread the filling out a little, making sure that there’s about a one-inch border all the way around the filled side where there’s no fruit filling to interfere with closing the turnovers.
Fold the squares over and seal the edges with an egg wash made of one beaten egg and a teaspoon of water. Crimp edges with the tines of a fork.
Wrap the turnovers in cling wrap and place in the freezer for ten minutes to firm.
Make sure your oven has preheated to 400 degrees.
Place the turnovers on a parchment-lined baking sheet. Using the sharp point of a knife, cut three small vents into each crust and bake for 20 minutes. When turnovers have cooled slightly, drizzle with glaze.
Glaze: Blend together 1/3 cup powdered sugar and one tablespoon milk. Stir until smooth.
For more pastry school recipes, follow the links below!
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Comments
INCREDIBLY EASY! I love your pastry recipes, even if I can't have them!
Hmmm, I could almost smell it.
Turnovers are a guilty pleasure from my childhood.
Jeeesus, even Ican do this! I shall impress my wife with my baking skills! :-))
How easy can you get? Thumbs up!
Certainly easy, once I find the puff pastry in the supermarket. I'm not kidding. Stores where I live don't stock nearly the variety I've found in the south. They're way behind.
habee, another helpful hub, I love apple, peach, blueberry and blackberry turnovers. Puff pastry makes a turnover light and flakey, very tasty, as a matter of fact if I keep trying all your tasty recipes I'll be as beg as a house.
Hi, Sandy! Good to see you!
Bayou, I'm so sorry you can't enjoy them!
Masmas, glad you enjoyed it!
Bpop - did you save me a plate?
Greek, she'll think you're a pastry chef! She'll be glad you attended my pastry school! lol
Thanks, Judy!
Wow, Sheila - that's terrible! There should be a law...
Funny, Teddle! Now you know why I'm fat!
No kidding - isn't it the best thing ever? I love the little pot pies I make with it but the desserts are yum!
I haven't tried the puff pastry for chicken pie! I just use regular pie crust.
Sounds great but don't write about it just do them and send them over.
Sorry, HH - you're gonna have to pick them up in person!
oh my goodness this is so cool now I have to admit the fried pies is something Ive been craving but this is hubbies favorite!! and now on sunday I can make this and I bet its better than the gross old ones from the w store you think? love you habee and your school too bring on more!! barbara b
I'll be writing more about my pastry school!
This looks and sounds great. Thanks for sharing this amazing recipe. I think I'll try it with apples.
Apple filling would be great, Nancy!
Another great pastry school lesson!
More pastry school lessons to come!
I think pastry school is a great idea. Lots of yummy homework.
This is going to add a few more pounds to my frame lol
Too true, Charles!
Sorry, Scholarship! lol
Thank you for posting this recipe! It's exactly what I was looking for...
This is great staff. Check out mine puff and pie.
Sandyspider 22 months ago
Yummy turnovers!