Summer Fruit Turnovers

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  • 4 cups diced stone fruit, berries or pitted cherries
  • 1/2 cup sugar, plus extra for sprinkling
  • 2 tablespoons quick-cooking tapioca
  • 1/4 teaspoon almond extract
  • 2 sheets frozen puff pastry, thawed
  • 1 egg, beaten


Preheat oven to 375°F.
Line two baking sheets with parchment paper. Place fruit, sugar, tapioca and almond extract in a large mixing bowl and toss gently to combine. Let stand for 15 minutes at room temperature, stirring occasionally.
Place a sheet of puff pastry on a lightly floured surface. Roll out to form a 12x12-inch square. Cut into quarters, forming four smaller squares. Repeat with second sheet of pastry.
Fill each pastry square, one at a time, with about 1/2 cup of fruit filling.  Brush edges with beaten egg and fold in half to seal, forming a triangle. Press edges together with a fork and cut a few small vents in top of each turnover. Place turnovers at least one inch apart on baking sheet. Brush tops with beaten egg and sprinkle with sugar. Bake for 30-40 minutes, or until pastry has browned and puffed and filling is bubbling.
Cool slightly before serving.

Recipe from Central Market Mill Creek - Culinary Resource Center
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