Best Fruit Turnovers Recipes

APPLE TURNOVERS (OR ANY CANNED FRUIT PIE FILLING)

Steps:

• TO MAKE THE PASTRY:.
• Blend flour and salt in medium mixing bowl. Cut chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
• Sprinkle half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
• To test the dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
• Shape the dough into a ball. For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
• FOR THE FILLING:.
• Combine apples and water in small saucepan. Cook and stir on high heat until mixture comes to a boil. Reduce heat to low. Simmer 5 minutes. Stir in brown sugar, cinnamon and nutmeg. Simmer 5 minutes.; stir frequently. Combine flour and granulated sugar. Stir into apple mixture. Bring to a boil. Boil 1 minute. Stir in butter.
• Heat oven to 425ºF. Roll out refrigerated pie dough. Cut six 5 1/4-inch circles from each half (reroll circles as necessary to 1/16-inch thickness).
• Place about 1 tablespoon apple filling on each dough circle. Moisten edges with water. Fold in half over filling. Press with fork to seal. Place on ungreased baking sheet. Prick tops with fork to let steam escape.
• Bake 20 minutes or until golden brown. Cool 10 minutes on wire rack.
• Combine powdered sugar, milk and vanilla in small bowl. Stir well. Drizzle over turnovers. Serve warm or cool.
• Note: Any canned fruit pie filling can be substituted for fresh apple filling.

FRUIT TURNOVERS

Steps:

• In a medium bowl, combine sugar, cornstarch, and salt. Add fruit and lemon zest; toss to coat. On a lightly floured work surface, roll each sheet of pastry into an 11-by-18-inch rectangle and cut into eight 4 1/2-by-5 1/2-inch rectangles.
• Dividing evenly, place filling lengthwise on one half of each rectangle, leaving a 1/2-inch border. Combine 1 egg yolk with 1 teaspoon water. Brush border with egg wash; fold dough over filling and press edges to seal well. With the tip of a sharp knife, cut vents into pastry. Freeze turnovers.
• To serve, preheat oven to 400, with rack in lower third. Place desired number of frozen turnovers on a parchment-lined baking sheet. Combine 1 egg yolk with 1 teaspoon water; brush egg wash onto turnovers and sprinkle with coarse sugar (if using). Bake until turnovers are deep golden brown and juices are bubbling, 15 to 17 minutes, rotating sheet halfway through.

WHITE CHOCOLATE PASSION FRUIT TURNOVERS WITH BLUEBERRY-MINT SAUCE AND COCONUT CREAM

Steps:

• Make the white chocolate passion fruit turnovers:
• In a dry metal bowl set over a pan of barely simmering water, melt the white chocolate. Remove from the heat and add the passion fruit pulp, heavy cream, and salt and stir to combine. Slowly and carefully add the egg yolks, stirring to combine. Place the bowl over the pan of barely simmering water and heat, stirring constantly, until thickened. Remove from the heat, cover, and chill.
• Line a large baking sheet with parchment paper and preheat the oven to 400°F.
• Once the white chocolate filling is completely cold, make the turnovers: Arrange the puff pastry rounds on a work surface and fold each one in half. Fill the turnovers with the chilled white chocolate filling and crimp the edges to seal them closed. (Brush the edges of the pastry with water, if necessary, to seal the turnovers.) Transfer to the prepared baking sheet and bake, flipping them over about halfway through the baking time, until golden brown, about 20 minutes.
• Make the blueberry-mint sauce:
• In a medium saucepan over moderate heat, combine the blueberries, pineapple, water, lemon juice, and sugar. Bring to a simmer and continue simmering for about 3 minutes. Transfer to a blender or food processor, add the mint, and process until smooth. Pour the purée through a fine-mesh sieve into a bowl. If the sauce is very thin, place it in a medium saucepan and simmer until it's reduced to the desired consistency.
• Make the coconut cream:
• In a medium bowl, combine the heavy cream and sugar and whip until medium-stiff peaks form. Fold in the coconut and cinnamon.
• To serve:
• Arrange 2 turnovers on each of 4 plates, drizzle with the blueberry-mint sauce, and top each with a generous dollop of coconut cream.

FRUIT TURNOVERS

Steps:

• Stir the flour, salt, sugar and baking powder. I used my food processor for the whole process.
• Add the half and half and melted butter, till forms a ball. Or if not using a processor, cut in the butter with a fork and add the half and half.
• I cut the dough in half. Then roll out to about 1/4 inch thickness.
• I use a med sized glass to cut the dough into circles. Then spread out with fingers a bit more. Add about a teaspoon of filling, fold over and crimp edges with a fork.
• Place on a baking sheet., I lined mine with parchment paper. Brush each pie with egg yolk. Sprinkle with some sugar if you like. I sometimes drizzle a glaze on them also, after cooling a few minutes Bake in a 400 degree oven for 15 - 20 minutes or until golden brown.
• Place on a cooling rack for about 5 minutes...then enjoy a nice tender, fruit filled pie..I think they are so cute..

FRUIT 'N' NUT TURNOVERS

Steps:

• In a large bowl, toss butter with 3 cups flour until well coated; refrigerate for 1 hour or until well chilled. In another large bowl, combine yeast and 1-1/2 cups flour. In a saucepan, heat the cream, sugar and salt to 120°-130°. Add to yeast mixture. Beat in egg. Beat on medium for 3 minutes. Stir in chilled butter mixture just until combined (butter will remain in large pieces)., Turn onto a well-floured surface; gently knead 6-8 times. Coat rolling pin with remaining flour. Roll dough into a 21x12-in. rectangle. Starting with a short side, fold dough in thirds, forming a 12x7-in. rectangle. Cover and refrigerate for 1 to 1-1/2 hours or until firm but not stiff. , Turn dough onto a well-floured surface; roll into a 21x12-in. rectangle. Starting with a short side, fold dough in thirds, forming a 12x7-in. rectangle. Give dough a quarter turn; roll into a 21x12-in. rectangle. Fold into thirds, starting with a short side. Repeat, flouring surface as needed. (Do not chill dough between each rolling and folding.) Cover and refrigerate for 4-24 hours or until firm., For filling, in a small saucepan, bring fruit and water to a boil. Remove from the heat. Cover and let stand for 5 minutes; drain. Stir in the walnuts, brown sugar, flour and cinnamon; set aside. , Cut dough in half lengthwise. Roll each portion into a 12-in. square; cut each square into nine 4-in. squares. Spoon about a rounded tablespoonful of filling onto the center of each square. Brush edges of dough with water; fold dough diagonally in half, forming a triangle. Press edges to seal. Place 4-in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour., Bake at 375° for 16-18 minutes or until golden brown. Remove to wire racks. Combine icing ingredients until reaching desired consistency; drizzle over warm turnovers.

FRUIT TURNOVERS

Steps:

• Remove pastry from refrigerator and cute into four equal sections. Roll out your dough and cut into strips about 2-3'inches across. Place filling on one side of strip and press dough down close to filling with finger to seal filling in and press edges with fork to close in filling.
• Bake your tray of turnovers at 350 for 25 minutes or until golden. Seal edges well or the filling will find its way out. I had some that did that (my bad)lol! Enjoy!