Plum Turnovers with Puff Pastry and drizzled with icing, a delicious way of using up juicy seasonal plums that are at their best at this time of the year. The filling is jammy and sweet with the perfect amount of tartness, and a wonderful hint of cinnamon, while the puff pastry is rich, buttery and flakey. A delicious dessert to say goodbye to Summer and hello Autumn!
I absolutely love plums, so much that it was the first tree we planted in our garden. We are yet to have any fruit, but hopefully some juicy delicious plums next year! Until then, we are enjoying some wonderful local produce from the farmers' market, and they are such a treat!
I have lots of plum desserts on the blog, with plum sponge, plum upside down cake, plum muffins and plum pie being the most popular plum recipes on my blog. You really need to give them a try!
Just like apples and cinnamon, plums and cinnamon are one combo that just works! To me, cinnamon tastes like cosiness, crisp sunny Autumn days or the festive season, it's such a fantastic spice that you really want to use as often as you can.
As for puff pastry, you doesn't like some flakey goodness?! Save yourself some time and use shop-bought puff pastry, it's convenient and as good as it gets! And then you get a divinely scrumptious dessert in no time!
Plus, you only need 5 simple ingredients for this dessert - it really can't get any better than that! Quick, easy, a wonderful treat for the whole family! The icing is optional, but it does go wonderfully well with the rest of the ingredients!
I also have a recipe for apple turnovers with puff pastry, which is equally delicious and easy to make, you can also make a combo of plum and apple filling, that will be lovely!
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
For the turnovers
- plums - you can use any kind of plums, as long as they are ripe and delicious, they will make all the difference. Unripe plums will also be very hard to pit
- puff pastry - I used ready-rolled puff pastry, and that's all you need. If you use frozen puff pastry, you need to thaw it before use
- cinnamon - it pairs so well with the plums, you really need to use it
- sugar - it takes the plums to the next level, and adds more sweetness to the turnovers
- cornflour - or corn starch, stops the plums from getting too juicy, and leaking out during baking
For the icing
- milk - I used full-fat milk, but semi-skimmed milk also works
- icing sugar - or confectioners' sugar, or powdered sugar
Step-by-step photos and instructions
For the turnovers
- cut the plums in half, remove the pit, then chop the plums into small cubes
- add them to a bowl together with the sugar, cinnamon and cornflour
- mix well to combine
- cut the puff pastry sheet into 12 squares
- add 1-3 teaspoons of the plum filling in the middle of each square, turn, and fold into a triangle, making sure you seal them very well
- use a fork to press the edges well
- with a sharp knife, make 2 cuts on top of the pastry to allow the steam to escape during baking
- bake at 180 degrees Celsius (350 Fahrenheit) for 25 minutes or until golden
- remove them from the oven and allow them to cool down completely
For the icing
- sift the icing into a bowl, add the milk and mix it really well until you get a smooth texture
- once the turnovers are completely cold, drizzle the icing over them
- set them aside until the icing sets, and enjoy!
Expert tips
Sealing the turnovers well is crucial, otherwise the filling will leak out during baking, and not only it will make a mess, but the turnovers will be left with very little filling inside.
You can brush some water along the edges of each puff pastry square and press down well with a fork to seal completely.
You can brush the turnovers with egg wash if you wish, for a more vibrant golden colour, I chose not to, because honestly, the turnovers look nice as it is, and it always seems like a waste of a good egg, especially that you only need so little of it!
Make sure the turnovers cool down completely before drizzling the icing over them, otherwise they will be messy, and the icing will be hardly visible. Also, allow the icing to set for 10-15 minutes before serving, or you will have very sticky hands!
Recipe FAQs
Absolutely! I would follow all the steps, but instead of baking them, freeze them on a tray, then transfer them to a sealable bag. If you add them to a bag unfrozen, they will stick together. You can bake them from frozen when needed, just allow extra time, as they will take longer.
You can keep the turnovers at room temperature or in the fridge for 3-4 days, but the puff pastry will not be as flakey and crispy. You can pop them in the oven briefly to crisp up again.
Absolutely! While the icing is wonderful, you don't really have to drizzle them with icing. You can just dust some icing sugar / confectioners' sugar on top if you wish, or just as it is!
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Plum Turnovers with Puff Pastry
Ingredients
For the turnovers
- 1 ready-rolled puff pastry sheet
- 300 g plums (10 oz)
- 1 teaspoon ground cinnamon
- 1 tablespoon cornflour (corn starch)
- 3 tablespoon granulated sugar
For the icing
- 40 g icing sugar (confectioners' sugar - 3 tablespoons)
- 1 teaspoon milk
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Instructions
- To make the turnovers, preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- Cut the plums in half, remove the pit, then chop them into small cubes.
- Add them to a bowl together with the cornflour, cinnamon and sugar and mix well to combine.
- Cut the puff pastry into 12 squares.
- Add 1-2 teaspoons of filling to the middle of each square, then fold them diagonally to form a triangle.
- Press the edges of the pastry well with a fork to make sure they are sealed perfectly.
- Use a sharp knife to make 2 cuts on top of the pastry, to allow steam to escape during baking.
- Arrange the turnovers onto a baking tray, and bake for 25 minutes or until golden.
- Remove them from the oven, and allow them to cool down completely.
- To make the icing, sift the icing sugar, and add half a teaspoon of milk to begin with.
- Mix well to get a smooth paste - use more milk if necessary.
- Drizzle the icing over the plum turnovers.
- Allow the icing to set before serving!
Video
Notes
- Sealing the turnovers well is crucial, otherwise the filling will leak out during baking, and not only it will make a mess, but the turnovers will be left with very little filling inside.
- You can brush some water along the edges of each puff pastry square and press down well with a fork to seal completely.
- You can brush the turnovers with egg wash if you wish, for a more vibrant golden colour, I chose not to, because honestly, the turnovers look nice as it is, and it always seems like a waste of a good egg, especially that you only need so little of it!
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