These puff pastry turnovers make irresistibly flaky pastries oozing with fruit goodness from store-bought pastry and a simple mixed berry filling. Bet you’ll never again go back to those sad packaged pastries from the grocery store.
Bet you’ve never had homemade puff pastry turnovers. Don’t feel bad. It’s not your fault. You were probably raised on store-bought pastries like the rest of us. Since they say awareness is the first step to overcoming any sort of adversity in your life, and because you’re now aware that you can make flakey turnovers oozing with warm fruit at home in mere minutes, there’s no excuse not to give this recipe a try. Chances are you’ll never, ever go back to packaged pastries. Author Curtis Stone gets the kids into the baking act by letting them drop the berries onto the squares and seal the triangles with their little fingers.–Renee Schettler Rossi
Puff Pastry Turnovers Recipe
- Quick Glance
- 15 M
- 40 M
- Makes 6 to 8
- All-purpose flour, for the work surface
- One package frozen puff pastry sheets, , thawed according to package directions
- One 7-ounce package almond paste
- 2 cups (about 12 ounces) assorted fresh berries (blackberries, blueberries, raspberries, and/or strawberries)
- 1 large egg, beaten to blend
- 1/2 cup confectioners’ sugar
- 2 tablespoons (1 ounce) unsalted butter, melted
- 1 tablespoon cold water
- 1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- 2. If using Pepperidge Farm puff pastry, on a lightly floured work surface, roll out each sheet of puff pastry, 1 at a time, to an 11-inch square and cut into 4 squares for a total of 8 squares. Turn a pastry square so one corner is toward you and crumble 1/8 of the almond paste (about 1 tablespoon) over the bottom half of the square, leaving a 1/4 inch border along both edges. Top with 1/8 of the mixed berries and fold the top half of the pastry square over the filling to form a triangle. Gently but firmly press the edges together, crimp with a fork to seal, and transfer to the prepared baking sheet. Repeat with the remaining puff pastry and filling. If using Dufour puff pastry, on a lightly floured work surface, roll out the sheet puff pastry just a little to smooth any crease marks and cut it into 6 squares. Turn a pastry square so one corner is toward you and crumble 1/6 of the almond paste over the bottom half of the square, leaving a 1/4 inch border along both edges. Top with 1/6 of the mixed berries and fold the top half of the pastry square over the filling to form a triangle. Gently but firmly press the edges together, crimp with a fork to seal, and transfer to the prepared baking sheet. Repeat with the remaining puff pastry and filling.
- 3. Using a pastry brush or your fingertips, lightly brush the tops of the pastries with the beaten egg. Reach for a sharp paring knife and make 3 small slits in the top of each turnover. Bake for 18 to 24 minutes, until the turnovers are golden brown and the filling has begun to bubble. Let the turnovers cool on the baking sheet for at least 10 minutes.
- 4. Meanwhile, in a small bowl, whisk the confectioners’ sugar, butter, and water until smooth.
- 5. Drizzle the icing over the pastries while still warm. Best served the same day and, preferably, within an hour or so of coming out of the oven. (Alternatively, you can wait until the pastries cool to drizzle with the icing and it won’t become as runny, but be warned that the turnovers won’t taste as spectacular as they did just out of the oven and they’ll actually start to turn a touch soggy. To reheat the pastries and crisp them a bit, slide them in an oven preheated to 425°F for about 10 minutes.)
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