Light Fruit Turnovers Recipes

FRUIT TURNOVERS

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.

BERRY BERRY TURNOVERS

Steps:

• Preheat oven to 400 degrees F.
• In a medium pot, combine the first 6 ingredients and mix well. Cook on medium heat until tender and syrupy; about 10 minutes. Allow to cool in refrigerator for 1 hour.
• Roll out the puff pastry into a rectangle on a well-floured surface and cut into 8 squares. Place onto a sheet tray lined with parchment paper. Brush the edges of the square with the beaten egg. Place about 2 1/2 tablespoons of filling in the center of the square, leaving 1-inch on all sides clear. Repeat until all the puff pastry is used. Fold the turnover into a triangle and using a fork, crimp along the edges making sure to enclose all the filling in the pastry. Brush egg wash on top of each triangle.
• Bake the turnovers until puffy and golden brown, about 8 to 10 minutes. Dust with confectioners' sugar.

QUICK CHERRY TURNOVERS

Steps:

• Preheat oven to 375°. Unroll crescent dough and separate into four rectangles; place on an ungreased baking sheet. Press perforations to seal. Place 1/4 cup pie filling on one half of each rectangle. Fold dough over filling; pinch edges to seal. Bake 10-12 minutes or until golden. , Place confectioners' sugar in a small bowl; stir in enough milk to achieve a drizzling consistency. Drizzle over turnovers. Serve warm.

APPLE TURNOVERS

Steps:

• Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
• Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
• Preheat the oven to 400 degrees F (200 degrees C).
• Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
• Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
• To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.

LIGHT FRUIT TURNOVERS

Steps:

• Crust Instructions: Mix flour and salt together. Cut the butter into the flour mixture with a food processor or pastry cutter until butter is pea-sized. Mix water, vinegar and egg together. Form a well in the flour mixture, pour in the egg mixture, and fold together and lightly knead until it holds together. Wrap in plastic and place in the fridge until ready to use. Berry Mixture Instructions: Mix all together and use immediately. To assemble the turnovers: Roll out dough onto parchment paper. Cut into approximately 4 inch squares, including the parchment paper. (Note: food shear work well for this) Make an egg wash, then brush the edge of each square with the egg wash. Place a couple spoonfuls of your fruit mixture in the center of each square, fold diagonally, and crimp the edges. (Sometimes you may want to reverse the seam for runnier fruit, such as berries.) Bake on parchment paper inside Dutch Oven for approximately 30 minutes at 375°, until pastry is beginning to brown. Let them relax for 10 minutes before serving.

MINI BLUEBERRY TURNOVERS

Steps:

• Preheat oven to 400°F Lightly coat a baking sheet with cooking spray.
• Place cream cheese in a small bowl and stir until completely smooth.
• Separate the egg yolk from the egg white. Place the egg white in a small bowl and add the egg yolk to the cream cheese. Add 1/4 cup sugar and lemon juice to cream cheese and combine.
• Lay puff pastry on a flat surface and cut into nine small squares. Spoon about 1 tablespoon of cream cheese mixture diagonally down the center of each square from one corner to the opposite corner. Press the blueberries into cream cheese.
• Fold the sides into the center, wet the points with a little water and press tightly to seal. (Press sides tightly together or they will open while they bake).
• Place turnovers on the baking pan, brush with egg white and sprinkle lightly with the sugar and cinnamon.
• Bake for 15 minutes until golden brown. Remove from oven and serve warm.

APPLE TURNOVERS

Steps:

• Put the Bramley apple, sugar and cinnamon in a small pan with 1 tbsp water. Cover with a lid and simmer over a low heat for 10-15 mins until the apple breaks down and turns into a compote.
• Stir in the butter and the Gala apple and cook for a further 5 mins, uncovered, until the Gala apple is just soft but retaining its shape, and any excess water has evaporated to make a thick compote around the Gala chunks. Remove from the heat and leave to cool.
• Heat the oven to 220C/200C fan/gas 7. Unravel the puff pastry sheet out on a work surface, and cut into 4 even rectangles. Divide the apple filling to one side of each of the puff pastry rectangles, leaving a 1cm border. Brush the border with milk and fold over the empty side of pastry over the filling and crimp together. Brush with more milk and sprinkle over the sugar. Make a small steam hole in the middle of the turnovers.
• Transfer to a parchment-lined baking sheet and bake for 20-25 mins until golden and puffed up. Leave to cool for 10 mins on a wire rack (the filling will be molten when it first comes out the oven) before serving warm with a scoop of vanilla ice cream, or serve at room temperature. Keep for 2 days in an airtight container.

LEMON-GLAZED FRUIT TURNOVERS

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.