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Easy Turnovers

February 12, 2010

My kitchen’s secret weapon is Mademoiselle Puff Pastry, who lives in the freezer. She is my on-hand ingredient for some glamour in the kitchen or as  an indulgent convienence for an impromptu dessert. Versatile, easy to use, and pretty much fool-proof, Puff Pastry is ready for any use after a mere 40 minutes thaw on the countertop. This recipe is my go-to when my hubby wants dessert and there’s none in the cupboards. I also had apples, so I made an oven baked apples for the filling of some easy turnovers. 

First, prepare the apple filling. Any fruit could be used for that matter). I put 1-2 apples, peeled and diced and tossed with a couple tablespoons of sugar, into a baking dish. Stick the fruit into a 350 degree.

While the fruit is baking, place your frozen pastry on the counter to thaw. When puff pastry is ready to work, remove the fruit from the oven and raise the temperature to 425 degrees.

Slice the pastry sheet in half on the diagonal. Fill the  center of each triangle with the fruit filling, then fold the two points across the fruit, pressing the pastry together at the seams. Brush with egg wash and bake in the oven until  brown & fragrant.

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3 Comments leave one →
  1. Leigh permalink
    February 13, 2010 8:44 am

    Wow ! They are beautiful. You should make them for a special treat on Friday the 26th !!!

  2. lizounette permalink
    February 13, 2010 8:50 am

    That’s a good idea. We can certainly do that! What should we do for dinner is the question now.

  3. February 22, 2010 6:22 pm

    mmm. i want. isn’t it nice how fruit + a bit of sugar + oven = amazingness?

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