JAM TURNOVERS
Make these super-easy jam turnovers from simple squares of shop-bought puff pastry and your favourite jam. Dust with icing sugar and serve with clotted cream
Provided by Esther Clark
Categories Afternoon tea, Dessert
Time 30m
Number Of Ingredients 5
Steps:
- Heat the oven to 200C/180C fan/gas 6. Unravel the puff pastry on a lightly floured surface. Cut the pastry into six squares. Spoon the jam in the centre of each pastry square. Seal the edges by pressing down with a fork and brush with the egg. Lay on a lined baking sheet and bake for 20 mins. Dust with the icing sugar and serve with the clotted cream.
Nutrition Facts : Calories 272 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
STRAWBERRY LEMON TURNOVERS
Make and share this Strawberry Lemon Turnovers recipe from Food.com.
Provided by Mirj2338
Categories Strawberry
Time 35m
Yield 12 turnovers
Number Of Ingredients 9
Steps:
- Mix together 1/2 cup strawberries, 6 tablespoons sugar, water, cornstarch, and lemon juice in a small saucepan.
- Cook over medium heat, stirring constantly for five minutes.
- Remove from the heat and add the remaining berries and lemon zest.
- Let cool to room temperature.
- Preheat the oven to 400 degrees.
- Roll out the puff pastry sheets until they are about 1/8 inch thick.
- Cut out twelve 3-4 inch circles with a cookie cutter or glass from the two rectangles.
- Take the twelve circles and place on ungreased cookie sheets 1 1/2 inches apart.
- Distribute the strawberry filling between the circles.
- Fold over the dough and press the edges tightly to seal.
- Brush the turnovers with the egg wash and sprinkle with the remaining tablespoon sugar.
- Bake in the preheated over for 14-18 minutes, or until golden brown.
- Serve hot or at room temperature.
Nutrition Facts : Calories 41.1, Fat 0.4, SaturatedFat 0.1, Cholesterol 15.5, Sodium 6.2, Carbohydrate 9, Fiber 0.3, Sugar 8, Protein 0.6
STRAWBERRY TURNOVERS
These strawberry turnovers are filled with sweet strawberries in a buttery, flaky puff pastry.
Provided by Wendie
Categories Dessert
Time 33m
Number Of Ingredients 9
Steps:
- In a saucepan on medium low heat add the strawberries, water, sugar and cornstarch and mix. Cooke 3-4 minutes and using a potato masher or fork smash the strawberries a bit.
- Preheat oven to 400 degrees
- Sprinkle some flour on a cutting board and lay out the puff pastry. Using a rolling pin or cup roll out the creases in the puff pastry. Cut the puff pastry into four large squares.
- Add about 2 tablespoons of the strawberry filling into the middle of the squares.
- Fold the corner over to form a triangle. Using a fork crimp the edges to seal.
- Transfer the turnovers to a baking sheet and brush the top with the egg whites. Using a small knife make to small slit in the top.
- Bake 15 minutes
- In a small bowl add the powdered sugar and 1 tablespoon of milk. Mix and add the rest of the milk if needed for desired consistency.
- Let turnovers cool 5 minutes then using s spoon drizzle over the top.
Nutrition Facts : Calories 298 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 turnover, Sodium 38 grams sodium, Sugar 30 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
STRAWBERRY JAM TURNOVERS
Like the saying goes...."bet ya can't eat one". These are so simple to make and so yummy. You can use any kind of jam or preserves you'd like.
Provided by Chicopee
Categories Pie
Time 40m
Yield 4 turnovers, 4 serving(s)
Number Of Ingredients 5
Steps:
- On a cookie sheet separate dough into 4 rectangles.
- Pinch seams closed.
- Sprinkle each with 1 tbsp confectioners' sugar.
- Spoon 1/4 cream cheese and 1/4 preserves in center of each.
- Brush edges with egg white.
- Fold corners to center; press the 4 corners together. (it does not need to be totally closed).
- Brush tops with egg white.
- Bake at 375°F 15-20 minutes.
- Sprinkle with confectioners sugar.
Nutrition Facts : Calories 308.2, Fat 11.1, SaturatedFat 5.6, Cholesterol 51.7, Sodium 392.1, Carbohydrate 43.9, Fiber 2.3, Sugar 12.2, Protein 8
STRAWBERRY TURNOVERS
These quick and easy turnovers are made with puff pastry and stuffed with strawberries and cream cheese. These Strawberry Cream Cheese Turnovers make a perfect breakfast or dessert!
Provided by Danielle
Categories Breakfast
Time 40m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F. Line two large baking sheets with parchment paper and set aside.
- Unroll both pieces of the thawed puff pastry and cut each one into four squares (you will have 8 square pieces total). Set aside.
- In a medium sized mixing bowl, mix together the chopped strawberries, sugar, and cornstarch until well combined. Set aside.
- In a separate mixing bowl, using an electric mixer, beat the cream cheese until smooth. Add in the powdered sugar and vanilla extract and mix until fully combined.
- Evenly distribute the strawberry mixture and cream cheese mixture between each piece of puff pastry, making sure to spoon the mixture closer towards one corner.
- Gently fold the other corner over, making sure to keep the mixture inside, and then crimp with a fork to seal. Brush each turnover with the egg white.
- Bake at 400°F for 17-20 minutes or until lightly golden brown.
- Remove from the oven and set aside to cool for about 10 minutes.
- Add the powdered sugar, milk, and vanilla extract to a small mixing bowl and mix until everything is well combined. If needed, add more milk to thin out the glaze or add more powdered sugar to thicken it up a bit.
- Evenly distribute the glaze between all of the turnovers.
STRAWBERRY RHUBARB TURNOVERS
Steps:
- In a small nonreactive saucepan, combine 1/4 cup water, strawberries, rhubarb and 3 tablespoons of the sugar and heat over medium-high heat. Let mixture simmer for 20 to 30 minutes or until thickened and fruit has broken down, like a thick jam. Remove from heat and let cool to room temperature. When cool, strain off any extra liquid. (Can be prepared in advance.)
- In a small bowl, add remaining 3 tablespoons sugar and vanilla. Every so often, while preparing ingredients, stir with a small fork to combine. The sugar with absorb the vanilla.
- Preheat the oven to 375 degrees F.
- In a medium bowl, combine the rhubarb-strawberry compote with the cream cheese, sour cream, 1 egg, lemon zest and pistachios.
- In a small bowl, beat the remaining egg and add 1 tablespoon of water.
- Cover a large baking sheet with parchment paper or a silicone baking sheet. Working quickly with the dough, unfold the sheets. Cut each sheet into 4 equal squares. Place a scant 1/4 cup filling inside each square and wet the outer edges with egg wash. Fold the pastry over to form a triangle and seal with a fork. Brush with egg wash and sprinkle with the vanilla sugar.
- Transfer to the prepared baking sheet and bake for 25 to 30 minutes. Let rest for 10 minutes before serving. Garnish top with powdered sugar and sliced strawberries.
BERRY BERRY TURNOVERS
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 35m
Yield 8 turnovers
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- In a medium pot, combine the first 6 ingredients and mix well. Cook on medium heat until tender and syrupy; about 10 minutes. Allow to cool in refrigerator for 1 hour.
- Roll out the puff pastry into a rectangle on a well-floured surface and cut into 8 squares. Place onto a sheet tray lined with parchment paper. Brush the edges of the square with the beaten egg. Place about 2 1/2 tablespoons of filling in the center of the square, leaving 1-inch on all sides clear. Repeat until all the puff pastry is used. Fold the turnover into a triangle and using a fork, crimp along the edges making sure to enclose all the filling in the pastry. Brush egg wash on top of each triangle.
- Bake the turnovers until puffy and golden brown, about 8 to 10 minutes. Dust with confectioners' sugar.
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- To shape turnovers, cut the chilled dough crosswise in half. On a lightly floured surface roll each half of dough into a 12-inch square. Cut each square into nine 4-inch squares (18 squares total). Spoon about 2 teaspoons of the preserves onto the center of each square. Top with several pieces of the chopped strawberries.
- In a small mixing bowl beat egg and water using a fork. Lightly brush edges of dough with some of the egg mixture. Fold squares in half to form triangles; seal edges with tines of a fork. Place the triangles 4 inches apart on ungreased baking sheets. Cover and let rise in a warm place until nearly double (45 to 60 minutes).
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Ratings 32Servings 10Cuisine AmericanCategory Appetizer, Breakfast, Desserts
- In a medium non-stick sauce pan, add butter, strawberries, sugar, lemon juice, cinnamon powder, pinch of salt, 1/2 cup water and bring it to boil over medium high-heat for 8 minutes or till the strawberries become soft, stirring them occasionally.
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- In the bowl of food processor fitted with steel blade, pulse to combine flour, sugar, and salt. Add one-quarter of the butter cubes and cut butter into flour until butter is in dime-sized pieces, about four 1-second pulses. Add remaining butter to coat cubes with flour, two 1-second pulses. Transfer mixture to medium bowl.
- In a small bowl, combine ice water and lemon juice. Add 3 tablespoons liquid to flour and butter mixture and toss until just combined. Toss in remaining water, then turn dough out onto work surface and press it together with both hands. Using the heel of one hand braced against the work surface, drag a small portion of the dough forward in a short, brisk strokes. Repeat with the remaining dough portions. Gather the dough together with a bench scraper and repeat the process a second time. Press the dough into an 8 by 4-inch rectangle, wrap in plastic, and refrigerate at least 30 minutes.
- Unwrap dough and place onto a lightly floured large piece of parchment paper and roll into a 15 by 10-inch rectangle. Fold the dough lengthwise into thirds. Starting from the narrow end, fold the dough into thirds. Press it to form a 6 by 5-inch rectangle. Repeat process. If dough is soft and sticky, wrap in plastic and refrigerate 30 minutes until workable, then repeat rolling and pressing. When second rolling and folding is complete, wrap dough in plastic and chill at least 30 minutes.
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- Place in a medium pot or sauce pan, and mix in 2 tablespoon maple syrup, arrowroot, salt and lemon juice. Simmer on med-low heat, about 10 minutes. (If mixture seems too dry, add a little water.) Taste, add more maple to taste. Let cool completely in the fridge. You can do this the night before and chill in the fridge until ready to assemble.
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- Reduce heat to low and simmer, stirring, for 5-7 minutes or until mixture is thickened and reduced. Set aside to cool.
- Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.
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4.8/5 (5)Total Time 45 minsCategory DessertPublished 2017-04-11
- Combine the rhubarb and sugar in a medium saucepan set over medium-low heat. Simmer the mixture, stirring occasionally, until the rhubarb is tender, 5 to 10 minutes. Remove the pan from the heat and stir in the strawberries and cinnamon. Set the mixture aside to cool to room temp. Once the mixture has cooled completely, strain out any liquids.
- Sift the powdered sugar into a medium bowl then whisk in the milk and vanilla extract until the glaze is smooth.
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