Plum Turnovers with Puff Pastry

2 halves of plum turnovers on top of whole turnovers drizzled with icing.

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Plum Turnovers with Puff Pastry, 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!

Prep Time20

Cook Time25

Cooling Time30

Total Time1 15

Course: Dessert

Cuisine: International

Servings: turnovers

Calories: 152kcal

Author: Daniela Apostol

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

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!

Nutrition