SWEET FRUIT TURNOVERS
For more information on shaping, read About Fruit Dumplings, Turnovers, and Hand Pies.
Prepare:
- Puff pastry, store-bought or homemade, Rough Puff Pastry or All-Butter Pie or Pastry Dough
To form the turnovers, roll out and cut the dough as directed into rounds, squares, or rectangles of the desired size (anywhere from 3 to 6 inches). Place in the center of each pastry one of the following:
- Well-flavored applesauce
- Preserves or jam (only use for very small turnovers)
- Filling for Mock Mincemeat Pie
- Any fruit pie filling
Use enough filling so that it is mounded slightly, but not so much that it distorts the pastry. Brush the edges of each turnover lightly with water. Fold the dough over into half-moons, triangles, or rectangles and press the edges to seal. Arrange the turnovers at least 1 inch apart on 2 ungreased baking sheets, and refrigerate for 30 minutes.
Position a rack in the lower third of the oven. Preheat the oven to 400°F.
Brush the tops of the turnovers with:
- 1 egg yolk, beaten with 2 tablespoons heavy cream
Bake until golden brown, about 20 minutes. While they are still warm, dust the pastries with:
- Powdered sugar