Apricot Turnovers

Posted March 6, 2016 @ 9:16pm | by Kori Mortenson

These sweet and succulent pastries are delicious served with a big cup of milky coffee for a late breakfast or mid-morning treat.


8oz ready-made puff pastry, thawed if frozen

4 Tbsp apricot conserve

2 Tbsp icing (confectioners') sugar


1. Preheat the oven to 375 degrees F. Roll out the pastry on a lightly floured surface to a 10" square. Using a sharp knife, cut the pastry into four 5" squares.

2. Place a tablespoon of the apricot conserve in the middle of each square of pastry. Using a pastry brush, brush the edges of the pastry with a little cold water and fold each square over to form a triangle. Gently press the edges together to seal.

3. Carefully transfer the turnovers to a baking sheet and bake for 15-20 minutes, or until risen and golden. Using a metal spatula, remove the pastries to a wire rack to cool, then dust generously with icing sugar and serve.


Serves four.

From the cookbook: Just Three Ingredients by Jenny White

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