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Fresh Fruit Turnovers

February 02, 2018

Fresh Fruit Turnovers


  • 2 cups chopped fruit
  • 2 tbs. granulated sugar
  • 1 tsp. cornstarch
  • 1 box puff pastry
  • 1 egg, beaten
  • 2 tbs. raw suga


  • Mix together your chopped fruit with the granulated sugar and cornstarch. Sugar will bring out the juices, and the cornstarch will keep everything thick.
  • Unfold each sheet of puff pastry, cut into fourths.
  • Roll out each fourth to be a bit thinner and larger.
  • Place on a prepared baking sheet.
  • Divide filling evenly onto each piece of pastry, then fold over into triangles and pinch together to seal.
  • Brush tops with beaten egg, and sprinkle raw sugar over the tops.
  • Bake at 350 degrees for 15-20 minutes, until pastry is golden and crispy.

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