With puff pastry at your disposal in the frozen section of the grocery store you can make your very own turnovers with a variety of fillings your family will love. Back when I was a cook at an assisted living facility one of our purveyors had puff pastry squares that came in frozen. It was a really easy dessert to make for the residents and they appreciated the homemade feel and taste.
The nice thing is you can used a canned pie filling whether it's apple, cherry or blueberry or if you can find it blackberry. I made these with blueberry and they tasted so good! Despite the price of the puff pastry at $4.99 (you get two sheets in the box) and the canned filling at $1.00 this isn't costly at all to make. It's basically three ingredients total for about $5.20. You can make eight total and if you buy a package of them already made you get four for about the same price.
Also, I am giving you instructions below to get a total of 10 smaller turnovers which absolutely will help bring the cost down and of course give you a greater yield.
If you want you can also use a frozen berry but you need to add some sugar and a little cornstarch to the fruit as well as a pinch or so of cinnamon to ramp up the flavor. Fresh berries, yes by all means you could make your own with fresh berries and again add in some sugar, cinnamon and a little cornstarch so the filling is more firm.
- 1 box Pepperidge Farms Puff Pastry sheets
- 1 can filling
- 1 egg - beaten
- flour - for dusting and rolling
- Thaw the pastry sheets according to the box directions. Mine had to thaw longer than the 40 minutes.
- Use the directions below or create four sections per pastry sheet.
- Fill each one with about a tablespoon or so of filling.
- Wet the edges with water and press down to seal.
- Brush the tops with egg wash prior to baking.
- Place these on a parchment lined baking sheet.
- Bake in a preheated 400° oven for about 15-20 minutes until golden brown.
You will need to use a sharp knife or pizza wheel to cut 4 x 4 inch squares. Using the sheet exactly as it is will yield four 4" x 4" squares with a tail end piece that is 2" x 4". Take the 2" x 4" sections from both sheets and combine them to create two more 4" x 4" segments. You will need to use a touch of water and your fingers to press the seam down. This will yield 10 squares from 2 sheets of puff pastry dough.