Fruit Turnovers For Fall…She Bakes!

I received several inquiries about my “famous” fruit turnovers that my husband showed off on his FB page.  I may have bragged a little too since I’m not usually a good baker, but these are even Amanda proof!  I’ve been making them for years (pre-Steve) and these turnovers were actually one of the favorite treats my dad would request.  I guess you could say I have the recipe burned into my memory, probably for life!

I make the turnovers from scratch and honestly it’s so darn simple.  Ok, well I almost make everything from scratch.  I will admit that I cheat on the pastry sheets and use these by Pepperidge Farms.


Here’s what you need to be your own Betty Crocker and impress those holiday guests with homemade turnovers…wink wink!


  • 1 box of pastry sheets (depending on how big of a batch you want to make) –> each sheet makes 4 turnovers and there are 2 sheets per box for a total of 8 turnovers
  • 2-4 nectarines or peaches (white or yellow works – it doesn’t matter); I default to apples in the fall since peaches are usually out of season (insert sad face)
  • Cinnamon
  • Nutmeg
  • Brown sugar
  • White sugar
  • 1 egg + water = egg wash!
  • 1/2 stick of salted butter
  • Baking sheet, non-stick spray and foil
  • Sugar sprinkles (for garnish before baking)

Here we go!

Step one – take out your pastry sheets from the freezer and thaw.  You want them chilled so they’re easy to work with, so I leave them out for about 15-30 minutes.  FYI – room temperature sheets are difficult to handle and will stretch.

puff pastry dough_edited

Step two – make your filling while your sheets are thawing.  For this you’ll need thinly-sliced pieces of ripe fruit.  What I do is I half the peach, remove the pit, then half the big half and thinly slice half moon shapes until I reach the end.  Set aside in a mixing bowl.  Add 1/2 cup of brown sugar, a heaping teaspoon of white sugar, a light dusting (about a 1/4 teaspoon) of nutmeg and a few good dustings (about 1 teaspoon) of cinnamon.  I really shake the cinnamon for these, but be careful with the nutmeg because it can be overpowering.  Melt your butter and pour over the fruit and spice mixture

Tip – don’t forget to preheat your over to 400 degrees when you start so it’s ready in time!

Step three – once all of the fruit is seasoned and mixed, set aside and make your egg wash.  I crack one full egg and wisk for a few seconds, then add a few drops of water from the sink and wisk a little more.  I don’t worry about filtered water since these are going to bake at a high heat and there’s so much flavor already.

Step four – lay out your pastry sheets and cut into 4 equal squares.  I only unfold one sheet at a time so the other stays chilled and doesn’t start to stretch/deform.  The key is to have the dough firm enough, but not frozen.  Brush the bottom and right side (L shape) of the square with egg wash and fill with your fruit mixture (a full spoon full) in the center of the square (like a taco).  Fold over the top half and secure the edges, it should look like big triangle.  I move each sealed turnover to a greased baking sheet that I have laid foil down and sprayed with non-stick spray.  Repeat until all squares are sealed and on the baking sheet.


Step five – brush each turnover with egg wash and cut a small slit on the top (I do a diagonal cut over the fullest part in the center).  Sprinkle with the sugar flakes so they glisten after baking.  I go big on these for the after look!  Bake at 400 degrees for 10-15 minutes.  Our oven isn’t always accurate, so I turned up the heat to 410 degrees and finished browning them for another 5-8 minutes while I closely watched them.  Remove and set on a cooling rack, then devour!

This recipe results in a BIG FOOD BANG! for little effort.  Also, don’t be afraid to try different fruit varieties in the filling.  I’ve made these with an apple filling and a pear filling as well.  Haven’t tried any berries yet, but I am sure those would be equally as delicious.  Enjoy!




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