Puff Pastry~Fruit Turnovers

Thursday, March 4, 2010

I am a huge fan of frozen puff pastry. I always keep it on hand. You can quickly turn it into an appetizer, or top leftovers for a rustic pot pie or whip up a quick dessert for unexpected guests that tastes like it came from a top-notch bakery. When I opened my March issue of Everyday Food, I saw that they had the same idea as me. I do want to state here that I am a scratch baker/cook. I will and do make most things from scratch and I have made puff pastry from scratch in the past. The frozen product is just as good and is a perfect product to have on hand to save time and steps.

Fruit Turnovers
(Printable Version)
1/2 c sugar
2 Tbsp cornstarch
1/2 tsp coarse salt
3/4 pound fresh or frozen fruit, cut into 1-inch pieces if necessary
finely grated zest of 1 lemon
flour for work surface
2 sheets frozen puff pastry
2 large egg yolks
coarse sugar (optional)

In a medium bowl, combine sugar, cornstarch, and salt. Add fruit and lemon zest; toss to coat. On a lightly floured work surface, roll each sheet of puff pastry into an 11x18-inch rectangle and cut into eight 4-1/2x5-1/2-inch rectangles. Dividing evenly, place filing lengthwise on one half of each rectangle, leaving a 1/2-inch border. Combine 1 egg yolk with 1 Tbsp water. Brush border with egg wash; fold dough over filling and press edges to seal well. With the tip of a sharp knife, cut vents into pastry. Freeze turnovers on a parchment lined baking sheet until firm and layer with waxed paper in a resealable container. To serve: preheat oven to 400°F with rack in lower third. Place desired number of frozen turnovers on a parchment-lined baking sheet. Combine 1 egg yolk with 1 Tbsp water; brush over turnovers and sprinkle with coarse sugar. Bake until golden brown and juices are bubbling, 15 to 17minutes, rotating sheet halfway through.

Posting to Michael Lee West's Foodie Friday @ Designs by Gollum. What womderfully inspiring cooks post there. Check them all out!