3/4 pound fresh or frozen fruit, cut into 1-inch pieces
finely grated zest of 1 lemon
all-purpose flour for work surface
2 sheets frozen puff pastry, thawed
2 large egg yolks
coarse sugar
Instructions
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 11x18 in. 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 tsp. 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 freeze, place on a parchment-lined baking sheet until firm. Layer with wax paper in a resealable container or freezer bag. Store in freezer up to 1 month.
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 tsp. water; brush egg wash onto turnover and sprinkle with coarse sugar. Bake until turnovers are deep golden brown and juices are bubbling, 15 to 17 minutes, rotating sheet halfway through.
Originally Submitted
6/24/2010
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