Puff Pastry Turnovers

These puff pastry turnovers are a cinch to make. Storebought puff pastry is cut into squares then filled with almond paste and mixed fresh berries. The tops are folded over, brushed with egg, and the pastries are baked to oozing goodness.

Sunday Berry Almond Pastries

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. Originally published May 28, 2016.Renee Schettler Rossi

Puff Pastry Turnovers

  • Quick Glance
  • (1)
  • 15 M
  • 40 M
  • Makes 6 to 8
5/5 - 1 reviews
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Ingredients

  • For the turnovers
  • For the glaze

Directions

Prepare the oven and pan

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.

Make the turnovers

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.

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.

Make and drizzle the glaze

Meanwhile, in a small bowl, whisk the confectioners’ sugar, butter, and water until smooth.

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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Recipe Testers' Reviews

Using store-bought puff pastry makes this a quick recipe that can easily come together while you're scrambling some eggs and making coffee. Before you even take a bite, the almond paste gives the pastry an intense aroma, and the berries and almond paste come together to make a flavorful filling that doesn't require a lot of effort. I weighed out a pound of mixed berries—blueberries, raspberries, and strawberries. I made everything about the size of the smallest berries, which were the blueberries. I cut the raspberries in half and diced the strawberries. A pound was plenty of berries. The beaten egg was a bit thick. I normally mix it with 1 tablespoon water, however, the beaten egg alone did brown up nicely on my pastries. If I were to make this recipe again, I would try putting the berries in first, then pressing a lesser amount of paste into a rough triangle to place on top of the berries. Then as it bakes, the paste would melt into the berries and not be clumped. The leftover pastries lost their crispness unless reheated in the oven at 350°F for about 8 minutes.

When I discovered frozen puff pastry in high school, it was magical. There are so many things you can do with it. By buying puff pastry, you cut out so much prep time. I now use the Dufour brand because it is just healthier and tastes pretty good. (Nothing can truly beat homemade puff pastry but the time issue is always out there.) So, honestly, I was more than happy to try this recipe. The flavor was great—berries and almonds together and this was so easy to do. I adjusted the amount of berries because I was using a smaller puff pastry sheet and I thought it would be ok. Even with the reduced amount, it was way too much. I probably needed less than what I used. I ended up using around 8 ounces mixed strawberries and raspberries. I cut the strawberries into small cubes and cut the raspberries in half. The yield was 6 pastries and the squares were about 5-by-5 inches. Would I make this again? Using the Dufour brand, I would definitely make these again but with only raspberries and maybe throw in some chocolate.

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Comments

  1. This was easy and an awesome dessert! I also added sliced fresh pear to the strawberries and it made a great crunchy and sweet filling.

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