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Pastry School: Puff Pastry Fruit Turnovers

Updated on June 5, 2011

Pastry school - southern food

Baked and fried pastries are wonderful southern desserts and popular with southern food fans, and I'm no exception. Frozen puff pastry can turn almost anyone into a pastry chef! You can make this amazing creation from scratch, but trust me – it’s an incredible amount of work, and here in my pastry school, I like to do things the easy way as long as it doesn’t compromise the quality of the end results.

The puff pastry makes these turnovers super flaky. All those thin layers of pastry and shortening “puff up” in the oven, making a delicious and beautiful dessert or a decadent snack.

Another shortcut is to use canned pie filling. I’ve made my own from scratch many times, especially when we grew our own blueberries and pears, but the canned filling is almost as good, and it’s a lot less labor intensive.

I use cherry pie filling, but it can be easily substituted with any fruit filling, including blueberry, peach, strawberry, blackberry, or apple.

Holle’s cherry turnovers

What you’ll need:

One sheet frozen puff pastry

flour

Canned cherry pie filling

One egg

Directions: Thaw one sheet of puff pastry for about 30 minutes at room temperature.

Gently unfold the pastry onto a lightly floured surface. Roll gently into a 12 x 12-inch square. Cut the pastry into four equal squares. If you get small tears in the pastry, smooth them with a wet finger.

Place a heaping tablespoon of filling on one side of each pastry square, near the center. Don’t overfill. Spread the filling out a little, making sure that there’s about a one-inch border all the way around the filled side where there’s no fruit filling to interfere with closing the turnovers.

Fold the squares over and seal the edges with an egg wash made of one beaten egg and a teaspoon of water. Crimp edges with the tines of a fork.

Wrap the turnovers in cling wrap and place in the freezer for ten minutes to firm.

Make sure your oven has preheated to 400 degrees.

Place the turnovers on a parchment-lined baking sheet. Using the sharp point of a knife, cut three small vents into each crust and bake for 20 minutes. When turnovers have cooled slightly, drizzle with glaze.

Glaze: Blend together 1/3 cup powdered sugar and one tablespoon milk. Stir until smooth.

For more pastry school recipes, follow the links below!

Learn to make delicious turnovers in my pastry school!
Learn to make delicious turnovers in my pastry school!

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    • Sandyspider profile image

      Sandy Mertens 7 years ago from Wisconsin, USA

      Yummy turnovers!

    • bayoulady profile image

      bayoulady 7 years ago from Northern Louisiana,USA

      INCREDIBLY EASY! I love your pastry recipes, even if I can't have them!

    • profile image

      masmasika 7 years ago

      Hmmm, I could almost smell it.

    • breakfastpop profile image

      breakfastpop 7 years ago

      Turnovers are a guilty pleasure from my childhood.

    • De Greek profile image

      De Greek 7 years ago from UK

      Jeeesus, even Ican do this! I shall impress my wife with my baking skills! :-))

    • judydianne profile image

      judydianne 7 years ago from Palm Harbor, FL

      How easy can you get? Thumbs up!

    • sheila b. profile image

      sheila b. 7 years ago

      Certainly easy, once I find the puff pastry in the supermarket. I'm not kidding. Stores where I live don't stock nearly the variety I've found in the south. They're way behind.

    • Teddletonmr profile image

      Mike Teddleton 7 years ago from Midwest USA

      habee, another helpful hub, I love apple, peach, blueberry and blackberry turnovers. Puff pastry makes a turnover light and flakey, very tasty, as a matter of fact if I keep trying all your tasty recipes I'll be as beg as a house.

    • habee profile image
      Author

      Holle Abee 7 years ago from Georgia

      Hi, Sandy! Good to see you!

    • habee profile image
      Author

      Holle Abee 7 years ago from Georgia

      Bayou, I'm so sorry you can't enjoy them!

    • habee profile image
      Author

      Holle Abee 7 years ago from Georgia

      Masmas, glad you enjoyed it!

    • habee profile image
      Author

      Holle Abee 7 years ago from Georgia

      Bpop - did you save me a plate?

    • habee profile image
      Author

      Holle Abee 7 years ago from Georgia

      Greek, she'll think you're a pastry chef! She'll be glad you attended my pastry school! lol

    • habee profile image
      Author

      Holle Abee 7 years ago from Georgia

      Thanks, Judy!

    • habee profile image
      Author

      Holle Abee 7 years ago from Georgia

      Wow, Sheila - that's terrible! There should be a law...

    • habee profile image
      Author

      Holle Abee 7 years ago from Georgia

      Funny, Teddle! Now you know why I'm fat!

    • akirchner profile image

      Audrey Kirchner 7 years ago from Central Oregon

      No kidding - isn't it the best thing ever? I love the little pot pies I make with it but the desserts are yum!

    • habee profile image
      Author

      Holle Abee 7 years ago from Georgia

      I haven't tried the puff pastry for chicken pie! I just use regular pie crust.

    • Hello, hello, profile image

      Hello, hello, 7 years ago from London, UK

      Sounds great but don't write about it just do them and send them over.

    • habee profile image
      Author

      Holle Abee 7 years ago from Georgia

      Sorry, HH - you're gonna have to pick them up in person!

    • RNMSN profile image

      Barbara Bethard 6 years ago from Tucson, Az

      oh my goodness this is so cool now I have to admit the fried pies is something Ive been craving but this is hubbies favorite!! and now on sunday I can make this and I bet its better than the gross old ones from the w store you think? love you habee and your school too bring on more!! barbara b

    • habee profile image
      Author

      Holle Abee 6 years ago from Georgia

      I'll be writing more about my pastry school!

    • nancy_30 profile image

      nancy_30 6 years ago from Georgia

      This looks and sounds great. Thanks for sharing this amazing recipe. I think I'll try it with apples.

    • habee profile image
      Author

      Holle Abee 6 years ago from Georgia

      Apple filling would be great, Nancy!

    • elf_cash profile image

      elf_cash 6 years ago

      Another great pastry school lesson!

    • habee profile image
      Author

      Holle Abee 6 years ago from Georgia

      More pastry school lessons to come!

    • reversecharles profile image

      reversecharles 6 years ago from Houston, Texas

      I think pastry school is a great idea. Lots of yummy homework.

    • profile image

      scholarshipsformo 6 years ago from California

      This is going to add a few more pounds to my frame lol

    • habee profile image
      Author

      Holle Abee 6 years ago from Georgia

      Too true, Charles!

      Sorry, Scholarship! lol

    • profile image

      Debra 5 years ago

      Thank you for posting this recipe! It's exactly what I was looking for...

    • puffpie profile image

      puffpie 5 years ago from Bangkok

      This is great staff. Check out mine puff and pie.

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