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apricot turnovers on baking parchment

Apricot turnovers

  • Author: Amélie
  • Prep Time: 35 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 9 turnovers 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


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:

stewed apricots in pan

  1. Roughly cut the apricots into 1,5cm (½ in) chunks.
  2. 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.
  3. 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.
  4. 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:

apricot turnovers being folded

  1. Divide the puff pastry into 9 equal squares with a sharp knife. I divided mine into 8,5cm squares (3 in).
  2. 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.
  3. 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.
  4. Chill the assembled apricot turnovers in the fridge for 15 min. In the meantime preheat the oven to 175°C (350°F).
  5. 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.
  6. 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