After making that wonderful puff pastry on Saturday for the vols-au-vents, I just couldn’t wait to make one of mine and hubby’s favorites – turnovers. So, yesterday that’s exactly what I did. Once you have the puff pastry, the rest is easy! I made three different kinds of turnovers: pumpkin, blueberry, and apple.
- 1 cup pumpkin
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- 1/4 tsp cinnamon
- 1 cup blueberries
- 1 Tbsp granulated sugar
- Chunky maple applesauce
To make the pumpkin filling, mix all of the pumpkin filling ingredients together in a small bowl (or, you can probably just use pumpkin pie mix if you have it). For the blueberry filling, sprinkle the sugar over the tops of the blueberries and let them sit for a few minutes until they begin to soften. The apple filling I used was the same maple applesauce I used for the vols-au-vents, which I will be posting about soon!
After preparing the fillings, preheat the oven to 400 degrees and line a baking sheet with parchment paper. Roll out the puff pastry to about 1/4″ thick. Cut it into 3-4″ squares, depending on how big you want the turnovers to be. I made about 10 squares.
Drop a bit of the filling onto each of the squares.
Fold the tops over the filling, and use a fork to press the sides together. Try not to let any of the filling get out; you can see that happened with some of mine, but I was hungry and didn’t care to fix it.
Brush the turnovers with an egg wash, and then bake for about 10 minutes. Then, turn the heat down to 350 degrees and bake for 15-20 minutes longer or until golden brown.
The blueberry explosion you can see in the back is a result of the turnovers not being well-sealed, but oh well. They still tasted absolutely delicious!