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Puff Pastry Jam Turnovers make a delicious breakfast or a fantastic dessert. The best part is that they only use a few ingredients.
Here’s what you need:
1 sheet of frozen puff pastry
Your favorite jam or jelly
1 egg
1 tbsp water
Turbinado Sugar (optional — or substitute granulated sugar)
Preheat oven to 375 degrees.
Defrost puff pastry per package directions and lay out in one flat sheet. Divide into quarters with a very sharp knife to avoid damaging the layers of pastry dough.
Place a good spoonful of jam or jelly in the middle of each square. We used Mission Cherry jam and Blubarb (Blueberry Rhubarb) jam from Hauser's Superior View Farm in Bayfield, WI.
Make an egg wash by mixing 1 egg with 1 tbsp. water. Brush the mixture along 2 adjacent edges of each square.
Fold the puff pastry from corner to corner and seal with a fork. Brush egg wash over top of the turnovers.
Sprinkle with turbinado sugar (or granulated sugar) and cut 2 1-inch slits in the top of each turnover to prevent jelly explosions.
Place on a lightly greased or parchment lined cookie sheet and bake for 20-25 minutes. Watch closely at the end to avoid over-browning.
Coulda, Woulda, Shoulda’s:
Use any jam or jelly you like — homemade if you have it.
Eat your turnover with ice cream or whipped cream.
Add a simple glaze for a sweeter treat.
