Here is a recipe involving our puff pastry in the frozen department from our very own Wheatsville Food Co-op baker, Mindy Dolnick!
Fruit turnovers are fast and easy to make, and they lend themselves to several variations using almost any kind of filling you choose. Pears with ginger and five-spice? Sure. Blueberry sage? Sounds great. Nutella with chopped hazelnuts? Now we're getting crazy, but this kind of crazy is the kind I like! Here's one of my favorites for a weekend winter morning breakfast.
Apple Rosemary Turnovers
1 sheet Puff Pastry, thawed and unfolded
1 large egg yolk
1 Tablespoon heavy cream
Sugar, for sprinkling
1 large apple, peeled, cored, and cut into 1/4-inch dice
2 Tablespoons honey
1/4 teaspoon vanilla extract
1/8 teaspoon minced fresh rosemary
1/8 teaspoon ground nutmeg
1 Tablespoon all-purpose flour
In a small bowl, whisk together the egg yolk and cream. Set aside. In a medium bowl, combine apples with honey, vanilla, rosemary, nutmeg, flour, and salt. Set aside.
Line a baking sheet with parchment paper. On a lightly floured work surface, roll out thawed Puff Pastry dough to a 16x8 inch rectangle, about 1/8 of an inch thick. Using a pastry cutter or pizza wheel, cut out eight 4-inch squares. Divide the fruit filling evenly among the pastry squares, placing it in the center and leaving about a 3/4-inch border on all sides. Brush edges with egg wash. Fold dough diagonally over filling to form a triangle, and press to seal. If desired, press the edges together with the tines of a fork. Place filled turnovers on a baking sheet, cover with plastic wrap, and freeze until firm, 20-30 minutes. Turnovers can be frozen for up to 3 weeks, with no need to thaw before proceeding.
Preheat oven to 375 degrees. Brush the tops of turnovers with egg wash, sprinkle with sugar, and bake until puffed and golden about 30-35 minutes. Using a metal spatula, immediately transfer turnovers to a wire rack to cool. These are best eaten the day they are baked.