Apricot Turnovers
User Reviews
3.7
Apricot Turnovers
Description
Apricot Turnovers combine frozen puff pastry with fresh apricot slices mixed with cornstarch, sugar, and almond extract to create a fruit-filled pastry with a crisp, flaky crust. The dough is rolled out and cut into squares, each filled with the apricot mixture before folding into a triangle and sealing the edges. Baking at 400°F allows the turnovers to puff up and turn golden brown, while the apricot filling softens without becoming soggy. A light egg wash helps develop a glossy surface and brown color. Dusting with powdered sugar after baking adds a touch of sweetness and visual appeal.
The interplay between the buttery pastry and the juicy, slightly tart apricots makes this pastry suitable for breakfast, dessert, or a snack. The almond extract enhances the fruit’s flavor without overpowering it. These turnovers are best enjoyed soon after baking for optimum flakiness and texture.
Keep the puff pastry chilled until use to ensure it handles easily and bakes properly. Folding carefully to avoid rupturing the dough helps seal in the filling. Baking on parchment paper prevents sticking and promotes even cooking.
Ingredients
- 1 heet puff pastry dough frozen, thawed overnight in refrigerator
- 4-5 apricot pitted and sliced, do not peel, about 12 ounces
- 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
- Keep puff pastry refrigerated until just before use; warming it can make it hard to handle.
- Ensure the apricots are well coated with cornstarch to prevent soggy pastry.
- Seal edges firmly with a fork to prevent filling leakage during baking.
- Turnovers are best served warm, shortly after baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4turnovers
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 153mg | 6% |
| Potassium | 130mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 675IU | 14% |
| Vitamin C | 4mg | 4% |
| Calcium | 11mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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