Bursting with jammy and tangy filling, these apricot turnovers are begging to be eaten! They’re made with shop-bought puff pastry so you’ll only need 35 min to prep them. I say yes to delicious desserts that only require minimal effort!
For the stewed apricots:
- 250g apricots, stoned (9 oz)
- 45ml water (3 tbsp)
- ½ tsp cornstarch
- 55g brown sugar (¼ cup)
- pinch of salt
- 5 cardamom pods (optional)
For the apricot turnovers:
- 230g store-bought puff pastry (8 oz), thawed overnight if frozen
- 1 egg
For the stewed apricots:
- Roughly cut the apricots into 1,5cm (½ in) chunks.
- Whisk the water and cornstarch together in a mixing bowl. Add the sugar, salt and cardamom pods. Stir with a wooden spatula until well combined.
- Transfer the mixture into a non-stick pan and place over medium heat. Cook for 10 min, stirring often, until the mixture has thickened and the apricots are soft. If there is a lot of liquid in the pan, drain the excess by putting the stewed apricots in a colander over the sink.
- Place the stewed apricots in a bowl and let them cool down to room temperature. Scoop out the cardamom pods. Cover with plastic wrap and refrigerate until needed.
For assembling the apricot turnovers:
- Divide the puff pastry into 9 equal squares with a sharp knife. I divided mine into 8,5cm squares (3 in).
- Making one apricot turnover at a time, place 1 tsp of stewed apricot in the center of a pastry square. Lightly brush the edges of the pastry with water. Take one corner of the square and fold it diagonally over the stewed apricot to form a triangle.
- Seal the turnover by pressing the edges together with a fork. Cut small vents on top with a sharp knife. Place on a baking tray lined with parchment paper. Repeat with the other pastry squares.
- Chill the assembled apricot turnovers in the fridge for 15 min. In the meantime preheat the oven to 175°C (350°F).
- Make the egg wash by whisking the egg and 1 tbsp of water together. Lightly brush the tops of the turnovers with egg wash and sprinkle with additional sugar. Bake for 20 min to 25, until golden brown.
- Let the apricot turnovers cool for 10 min on the baking tray, then transfer to a wire rack.
These apricot turnovers are best eaten within a few hours of baking, but they will keep for a few days in an airtight container. Keep in mind that the stewed apricots will eventually make the puff pastry soggy.
- Serving Size: 1 turnover
- Calories: 187
- Fat: 10.5g
Keywords: summer dessert, apricot recipes, puff pastry