Best 3 Fruit Turnovers Recipes

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Fruit turnovers are a delightful pastry treat that can be enjoyed for breakfast, lunch, or dessert. These handheld pies are made with a flaky puff pastry dough that is filled with a variety of fruits, such as apples, berries, or peaches. The turnovers are then baked until the pastry is golden brown and the filling is bubbling hot. Whether you prefer a classic apple turnover or a more unique flavor combination, there is sure to be a recipe that will satisfy your sweet tooth. With so many delicious options to choose from, you'll be able to find the perfect recipe for your next baking project.

Check out the recipes below so you can choose the best recipe for yourself!

FRUIT TURNOVERS



Fruit Turnovers image

Try any fresh or frozen fruit for these handheld pies (we used blueberries). A little cinnamon is great with apples and pears. If using frozen fruit, increase sugar to 1/2 cup.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Fruit

Time 35m

Yield Makes 16

Number Of Ingredients 9

1/3 cup sugar
2 teaspoons cornstarch
1/2 teaspoon coarse salt
3/4 pound fresh or frozen fruit, cut into 1-inch pieces if necessary
Finely grated zest of 1 lemon
All-purpose flour, for work surface
2 sheets frozen puff pastry, thawed
2 large egg yolks
Coarse sugar (optional)

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.

Nutrition Facts : Calories 275 g, Fat 17 g, Fiber 1 g, Protein 4 g

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



White Chocolate Passion Fruit Turnovers with Blueberry-Mint Sauce and Coconut Cream image

Categories     Milk/Cream     Food Processor     Berry     Chocolate     Dairy     Fruit     Herb     Dessert     Blueberry     Coconut     Mint     Passion Fruit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 22

For the white chocolate passion fruit turnovers:
5 ounces high-quality white chocolate, such as Lindt
3 ounces thawed passion fruit pulp*
2 tablespoons heavy cream
1/8 teaspoon sea salt
2 large egg yolks
8 (3 1/2-inch) puff pastry rounds cut from 2 thawed sheets frozen puff pastry (from one 1-pound package)
For the blueberry-mint sauce:
1 cup blueberries
2 ounces cubed pineapple
1/4 cup water
2 tablespoons freshly squeezed lemon juice
2 tablespoons sugar
1 ounce fresh mint leaves
For the coconut cream:
1 cup heavy cream
1/4 cup sugar
2 ounces shredded unsweetened coconut
1 teaspoon ground cinnamon
*Passion fruit pulp can be found in Latin markets and some supermarkets. If you can't find it, substitute several ripe passion fruit. Force flesh through a fine-mesh sieve into a bowl (the pulp will be very liquid), discarding seeds, until it measures 3 ounces.
Equipment:
1 large baking sheet; parchment paper; blender or food processor; fine-mesh sieve

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 'N' NUT TURNOVERS



Fruit 'n' Nut Turnovers image

These flaky Danish nicely round out a holiday brunch. -Aneta Kish, La Crosse, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 2h5m

Yield 1-1/2 dozen, 18 servings, 1 per serving.

Number Of Ingredients 18

1-1/2 cups cold butter, cut into 1/2-inch slices
5 cups all-purpose flour, divided
1 package (1/4 ounce) active dry yeast
1-1/4 cups half-and-half cream
1/4 cup sugar
1/4 teaspoon salt
1 large egg
FILLING:
1 cup chopped dried apricots or cherries
1-1/2 cups water
1 cup chopped walnuts
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
ICING:
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 to 3 tablespoons apricot nectar or maraschino cherry juice

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.

Nutrition Facts : Calories 412 calories, Fat 21g fat (11g saturated fat), Cholesterol 61mg cholesterol, Sodium 207mg sodium, Carbohydrate 49g carbohydrate (20g sugars, Fiber 2g fiber), Protein 7g protein.

Tips:

  • Choose the right fruit: Use ripe, flavorful fruit that will hold its shape when baked. Some good options include apples, peaches, berries, and cherries.
  • Use a sharp knife: A sharp knife will help you to cut the fruit and pastry evenly. This will result in a neater and more professional-looking turnover.
  • Roll the pastry out thinly: The thinner the pastry, the flakier it will be. However, be careful not to roll it out too thinly, or it will tear.
  • Seal the edges of the turnovers well: This will prevent the filling from leaking out during baking. You can use a fork or your fingers to crimp the edges of the turnovers.
  • Bake the turnovers until golden brown: The baking time will vary depending on the type of fruit and pastry you are using. However, as a general rule, turnovers should be baked for about 20-25 minutes at 375 degrees Fahrenheit.

Conclusion:

Fruit turnovers are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover fruit. With a little practice, you can easily make your own fruit turnovers at home. So next time you are looking for a sweet and satisfying snack, give fruit turnovers a try!

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