Lemon Glazed Fruit Turnovers Recipes

FRUIT TURNOVERS

Fruit Turnovers image

Try any fresh or frozen fruit for these handheld pies (we used blueberries). A little cinnamon is great with apples and pears. If using frozen fruit, increase sugar to 1/2 cup.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Fruit

Time 35m

Yield Makes 16

Number Of Ingredients 9

Ingredients

1/3 cup sugar
2 teaspoons cornstarch
1/2 teaspoon coarse salt
3/4 pound fresh or frozen fruit, cut into 1-inch pieces if necessary
Finely grated zest of 1 lemon
All-purpose flour, for work surface
2 sheets frozen puff pastry, thawed
2 large egg yolks
Coarse sugar (optional)

Steps:

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 pastry into an 11-by-18-inch rectangle and cut into eight 4 1/2-by-5 1/2-inch rectangles.
Dividing evenly, place filling lengthwise on one half of each rectangle, leaving a 1/2-inch border. Combine 1 egg yolk with 1 teaspoon 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.
To serve, preheat oven to 400, with rack in lower third. Place desired number of frozen turnovers on a parchment-lined baking sheet. Combine 1 egg yolk with 1 teaspoon water; brush egg wash onto turnovers and sprinkle with coarse sugar (if using). Bake until turnovers are deep golden brown and juices are bubbling, 15 to 17 minutes, rotating sheet halfway through.

Nutrition Facts : Calories 275 g, Fat 17 g, Fiber 1 g, Protein 4 g

LEMON-GLAZED FRUIT TURNOVERS

Lemon-Glazed Fruit Turnovers image

From Land O Lakes Butter this recipe boasts that it is a classic light, flaky, easy-to-make pastry with sweet fruit filling.

Provided by Petdrwife

Categories Breads

Time 1h5m

Yield 12 turnovers

Number Of Ingredients 9

Ingredients

2 1/4 cups all-purpose flour
3/4 cup land o lakes butter (softened)
8 ounces cream cheese (softened)
1 egg white
21 ounces fruit pie filling
3/4 cup powdered sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon peel (grated)
1 -2 teaspoon water

Steps:

In large mixer bowl combine all patry ingredients. Beat at low speed scraping bowl often, until well mixed (1-2 minutes).
Divide dough in half; flatten each into about a 1/2 inch thick rectangel.
Wrap in plastic food wrap, refrigerate 15 minutes.
Meanwhile, in small bowl whisk egg white until foamy;set aside.
Heat oven to 375.
On lightly floured surface roll half of dough into 12x18 inch rectangle.
Use a ruler or straight edge to gently push in sides to keep straight. Cut into six 4" squares.
In center of each square place two tsp pie filling.
Fold one corner of square over to form a triangel.
Lightly brush bottom inside edges with beaten egg white.
Pinch together edges to seal;crimp with fork.
Place on lightly greased cookie sheet. Repeat with remaining dough and filling.
Brush tops with remaining egg white. Carefully prick tops in two or three places with fork.
Bake for 20-25 minutes or until light golden brown. Cool 10 minutes.
In small bowl stir together powdered sugar, lemon juice, lemon peel and enough water for glazing consistency; spread or drizzle over turnovers.
Serve warm or cooled. Store cooled turnovers in airtight container.

Nutrition Facts : Calories 284, Fat 18.3, SaturatedFat 11.5, Cholesterol 51.3, Sodium 142.8, Carbohydrate 26, Fiber 0.7, Sugar 7.5, Protein 4.3

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