Friday, June 27, 2008

Quick Lemon Lavender Fruit Turnovers

Here is a quick recipe to end the week. I thought this was a great way to use up the little bits of fruit in the fridge. You can vary the type of fruit and the juice used. The spices are measured in "pinches". Add some and adjust to your taste. Let the fruit macerate with the sugar and lemon juice while the oven heats and you roll out the pastry. Lovely with a dollop of Greek yogurt, ice cream or gobbling down the next morning on the way to yard sales, don't forget your coffee to go.

Quick Lemon Lavender Fruit Turnovers
makes 4, can easily be doubled

1 sheet of frozen puff pastry from a 17.25 oz box, thawed according to directions
1/3 cup chopped apricots
1/3 cup blueberries
1/3 cup pitted chopped cherries
1 tsp lemon juice
1/2 tsp lemon zest
pinch good cinnamon
pinch of ground ginger
pinch of dried lavender, finely chopped
1 tbl vanilla sugar
1 egg
1 tsp water
flour for dusting
vanilla sugar, or your choice of sugar to sprinkle on top

Preheat oven to 400 degrees.

Combine the fruit, lemon juice, lemon zest, spices, lavender and sugar and toss lightly. I measured all of my ingredients into a 2 cup Pyrex glass container, less cleanup. Let sit while you roll out the pastry.

On a lightly floured surface, roll the thawed puff pastry into a 12" x 12" square (or roughly that size). I used a ruler and paring knife to then cut the square into 4 equal squares.

At this point check to make sure the dough is not sticking to the work surface. Spoon the fruit mixture onto the center of the pastry squares, dividing into equal portions. Combine the egg with the 1 tbl water, mixing with a fork to create an egg wash. Dip your finger into the wash and run it along the 2 edges you will be sealing. Fold the dough to form a triangle and press the edges together lightly.

Transfer the triangles to a baking sheet lined with a silpat or parchment paper. Use a fork to press all the sealed edges together. Dust off any remaining flour with a dry pastry brush, then dip the brush into the egg wash and give the turnovers a nice light coating. Follow that with a generous sprinkle of sugar then cut 3 small slit in the top of each.

Pop these into the oven and bake for 17-20 minutes or until they are nice and golden brown and puffed. Let them cool in the pan, or serve warm from the oven

These freeze well and thaw quickly at room temperature. You can even drizzle a bit of glaze on them if you wish.


recipes2share said...

I can just taste them!

Dita said...

o my o my....I'm drooling here, Kimi ;). These looks yummmmyyy!! I wouldn't mind having it for coffee time.
Thank you for the information about FFF.

Dibs said...

Hello Kimi. Thanks for visiting my site. These pastries look delicious. I have some filo pastry in the fridge. I think I am going to try this recipe with filo! And congratulations on featuring amongst the Friday picks!

Shelly said...

Thanks for posting the link over on the foodie forum. I think your right, these would be awesome with some mulberries!

Parker said...

These look so delicious and pretty. The flavors in this are incredible. You took some really nice photos.

Sophie said...

I'm Sophie, Key Ingredient's Chief Blogger. We would like to feature this recipe on our blog. Please email if interested. Thanks :)