- 1 sheet Puff PastryThaw no longer than 40 minutes
- 1 can Pie Filling
- 4 teaspoons Brown Sugar
- 1 large Large eggs
- 1 tablespoon Water
- 2 tablespoons Turbinado Sugar
- 1 cup Powdered Sugar
- 1 teaspoon Lemon juice
I LOVE fruit pies however I do NOT love making them. The Turnover is something I discovered when I lived in Europe (the Netherlands) but there it is called an Appelflap. This is essentially a fruit pie for an individual person. It’s version of Hostess Apple or Cherry pie, but it is 1000 times better and I can make them in no time at all. This is perfect since prefer fruity desserts to chocolate cakes, chocolate chip cookies and ice cream, which makes me weird.. I know…
This recipe one comes straight out of my imagination and everyone loves them. I made my first batch of turnovers before I moved back to the USA, and I’ve bought and made them here. I prefer the ones I make 100% more than the store bought ones because after sitting on the shelf for a day or two waiting to be bought they become soggy. They lose their crispiness. When I’m done eating one of those I don’t have to brush the crumbs off my blouse because there were none.
Dammit, I want my turnover to have crumbs. I want my fruit to ooze. I want to hear the crunch of the freshly cooked puff pastry when I take a bite because people don’t only eat with their mouth. People eat with their eyes and in some cases, ears. Would you eat a bag of chips that wasn’t crispy? I’ve made my point ;-). The fruit turnovers are meant to be crispy on the outside and loaded with fruity goodness on the inside.
If you’ve never had a fresh turnover, but you love the store bought turnovers, try this recipe. You’ll never buy them again. I promise.
Preheat your oven to 400F.
Get one cookie sheet out and line with parchment paper.
Remove a sheet of puff pastry from the freezer. Leave it on the counter so it thaws out a bit. The key to the puff pastry's 'Puff' is that it's still a bit cold when it goes into the oven so do not let it 'over-thaw'. You want to start using it as soon as you can unfold it, not when you can wad it into a ball and throw it at the wall.
Put a few tablespoons of flour on the counter spreading it around into a 12x12 inch area and then unfold the puff pastry. Use a rolling pin to spread it out evenly so you can cut 4 equal pieces. I use a pizza cutter for this step, but you can use a knife or another sharp kitchen tool.
I used cherry pie filling for these turn overs; the reality is you can use whatever type of pie filling you want. Apple, cherry, peach... I bet you could even go crazy and use a filling like Nutella or lemon curd. The opportunities are limitless.
Put one or two tablespoons of the pie filling on to each of the puff pastry squares.
Add a teaspoon of brown sugar to each square (I use dark brown, but you can use light if you choose to).
Crimp a little here and a little there
Take one corner of your filled puff paster and pull it over to the opposite corner, making a triangle. You will more than likely see some of the filling oozing out - thats OK. No need to panic! Just scrape it up with a spoon or napkin.. then take a fork and crimp the all the way around the opened edges to close them tightly and cute a few small holes in the top of the turnover so that the hot steam can escape.
Put them in the middle wrack of the preheated oven set the timer on for 12 minutes.
Only 2 more Steps
Whisk an egg up in a small dish. Add a tablespoon of water and whisk a bit more.
When the turnover starts to turn a golden brown remove from the oven; lightly brush the egg wash over the turnovers then sprinkle the Turbinado sugar over the top. Return them to the oven for a few more minutes.
Remove when they're a deep golden color and the pastry has puffed up.
Add 1 cup of powdered sugar in a small bowl and then squeeze the juice from half a lemon into the sam dish. Stir it well until the lumps are gone and you're left with a thick, lemony glaze. If you need to thin it down add more lemon juice.
Drizzle over the turn overs.
Serve warm or cold.