On Monday I divulged my big news: that I made puff pastry from scratch and it was (a) not impossible and (b) amazing.

So I already told you about the onion tart I made last Thursday, which was a pretty good hit at the farmer potluck. But that came from a recipe. So now I’m back with a little experiment I tried last Friday: miniature fruit turnovers.

Friday was my brother’s thirtieth birthday, and we had some people over for mojitos and cake to celebrate. I had a little leftover pastry dough from the day before, and my partner and I had picked a big bag of perfectly ripe raspberries from the farm where he works. How could I resist the though of little puffy, crispy fruit-filled bite-sized pastries?

I walked through the dough recipe in all its glory on Monday, so I won’t go through that again here.

Mini Fruit Turnovers
1 sheet of puff pastry dough
1 C. fruit (raspberries are the right size and consistency as is — apples would probably need to be chopped and cooked first, etc.)
1/2 C. jam (I used cherry jam since we had it on hand)

Preheat the oven to 400F.

Roll out the pastry dough and slice into ~ 4″ squares. Top each square with about 1/2 tsp. jam and two raspberries or so. As with any kind of dumpling, ravioli, etc., use less filling than you think you need. I mean it.

Fold the dough over so it forms a triangle, and crimp the edges with your fingers.

Place the mini turnovers on a baking sheet (I put them on parchment paper for ease of cleanup, since they get a little messy). Brush lightly with egg wash (1 egg white mixed with a little water).

Bake about 15-20 minutes or until puffed and golden brown.


If you wanted to, you could certainly top them with a little powdered sugar or icing, but I liked the simple light sweetness of the fruit and jam alone.

These were gone within an hour of coming out of the oven. Yum.

Seriously beautiful raspberries at Red Dog Farm in Chimacum, Washington


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August 8, 2012

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