5 / 4 votes

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.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: American

Servings: to 8 servings

Calories: 714

Ingredients

For the turnovers

▢ All-purpose flour, for the work surface
▢ One package frozen puff pastry sheets, thawed according to package directions
▢ One (7-oz) package almond paste
▢ 2 cups assorted fresh berries, (blackberries, blueberries, raspberries, and/or strawberries)
▢ 1 large egg, beaten to blend

For the glaze

▢ 1/2 cup confectioners’ sugar
▢ 2 tablespoons (1 oz) unsalted butter, melted
▢ 1 tablespoon cold water

US - Metric

Instructions

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.)

Nutrition