Sometimes, schedules get too busy with school, kids and family obligations. This leaves you feeling frustrated when you need a tasty dessert and time is short. The turnover is one way to quickly fill the bill.
I have one item in my freezer at all times…and that is the frozen puff pastry. It is so easy to remove one sheet from the freezer in the morning and allow it to thaw in the refrigerator. Wrap the pastry in wax paper to keep it from drying out. The puff pastry will also thaw in 30 minutes or so on your kitchen counter. The secret is not to let it get room temperature — to keep it cold until ready to prepare.
Roll out the chilled pastry on a floured surface, until it is in a square. I like using parchment paper for easy cleanup. Cut pastry in four equal square pieces.
Place a tablespoon of your favorite preserves in the center. Mix one egg with a tablespoon of water. Using a pastry brush, go around the square with the egg wash. Fold over into a triangle and seal the edge with a fork. Place on a baking sheet lined with parchment paper.
Brush tops of pastry with remaining egg wash. Sprinkle with sanding sugar or regular sugar. Sanding sugar is the large grains of sugar found in the cake decoration area of your grocery.
With a nip of fall in the air, today’s filling is old fashioned apple butter and toasted walnuts for the filling. I placed the egg wash on the tops and sprinkled with a cinnamon/sugar mixtures. Return turnovers to freezer to chill until oven is thoroughly heated.
Preheat oven to 425°F. Place baking sheet in oven and bake for 16 to 20 minutes. When puffed and golden brown, remove from oven to cool on a rack. Cool and drizzle with confectioners glaze if desired.
So good with with a scoop of vanilla ice cream! Bon Appétit!
