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.