Puff Pastry Fruit Turnovers
An incredibly simple and flexible dessert, this time made with cherries, but customizable for any filling you desire.
Equipment
- Baking Sheet
- Piping Bag (for icing)
- Spoon
- Sauce Pan
- Pastry Brush
Ingredients
For Cherry Filling
- 1 Cup Tart Cherries Pitted
- ¼ Cup Sugar
- 1 Tbsp Corn Starch
For Icing
- 1½ Cups Powdered Sugar
- 2 Tbsp Milk
- 1 Tsp Vanilla Extract
For Pastry
- 1 Box Puff Pastry Thawed
- 1 Egg White Lightly Beaten
Instructions
Make Your Filling
- Mix sugar and corn starch together very well, until no lumps remain.
- Cook the cherries in a small saucepan on medium heat, until they soften and release their juices, about 5-10 minutes.
- Stir in the sugar/corn starch and mix, then simmer for 1-2 minutes.
- Remove from heat and allow to cool. Note that if you want a different fruit filling, you can disregard these instructions and make your own with a different fruit, or even use chocolate.
Make the Pastries
- Preheat oven to 375°F
- Cut your thawed puff pastry into squares. You should get four from each roll of dough, for eight total.
- Place a tablespoon of your filling in the center of each square. You will likely have leftover filling; that's fine. Don't over-stuff the pastries or it will leak out when baking.
- Brush the edges of each square with egg white, all the way around.
- Fold over the pastry in a diagonal, pressing lightly to seal the edges.
- Arrange on baking sheet and bake for 20-25 minutes, or until pastry is golden brown. Remove from oven and let cool before icing.
Make Icing
- Make a simple icing by mixing milk, vanilla, and powdered sugar until smooth. For a tangier icing, replace the milk with lemon juice and omit the vanilla.
- Drizzle, spoon, or otherwise pipe icing onto pastries, as much or as little as you prefer.