Ingredients
- 1 box frozen puff pastry dough find this by the frozen pie crust
- 1 - 20 oz can fruit pie filling apple, cherry or whatever you prefer
- 1 egg with a splash of water this will be used to seal the turnovers
- Vanilla Glaze – see notes for recipe link
Method
- Preheat oven to 400°F.
- Pull puff pastry dough out of freezer and leave at room temperature for about 10 minutes.
- Carefully unfold the dough and lightly roll to make a square. Cut each sheet (there will be two) into 4 squares – they should be about 4x4-inches.
- Add about 2–4 tablespoons filling to a corner of each square, leaving a space about ¾ to 1 inch around the border to allow for sealing. Make sure not to overfill them.
- Using a basting brush, brush all the edges with egg wash (egg + splash of water whisked very well).
- Carefully fold one corner to the opposite side, pressing out any additional air. Using a fork, crimp the edges of each folded turnover.
- Cut or poke a few vent holes in the top of the turnovers to allow excess steam to release during the baking process.
- Bake for 18–22 minutes or until golden brown and flaky.
- Allow to cool completely before glazing.
- Add icing glaze to each turnover. Use a disposable piping bag or ziplock bag with the corner cut to zigzag the icing over the top.
Nutrition
Notes
My favorite icing to use for these turnovers is my Vanilla Donut Glaze. It’s fast, easy, and so yummy!