Jam Turnovers are super simple to make and mighty impressive to serve. You should always have puff pastry in your freezer, believe me! There are a million great things to do with it, and this is just one. In less than 30 minutes you can have savory* or sweet jam turnovers that will amaze you and yours. I promise. I’ve done it and I was amazed.
*Asparagus and Goat Cheese Tart is a savory puff pastry recipe you may like.
- Puff pastry cut into six 13 x 13 cm (5 x 5 inch) squares*
- 71 ml (1/3 cup) jam or preserves (but not jelly) in your favorite flavors**
- 2.5 ml (1/2 teaspoon) vanilla or almond extract, optional
- 1 egg, beaten
- 60 ml (1/4 cup) turbinado or sanding sugar
- 60 ml (1/4 cup) sliced almonds, toasted
- Confectioners' sugar, optional
*In some markets puff pastry is sold this way, in squares.
**Alternatively, use two small peanut butter cups instead of jam. Or go spicy and use pepper jelly!
- Preheat oven to 177°C (350°F). Line a rimmed baking sheet with non-stick foil or parchment or a silicone mat.
2. Thaw the pastry under a damp (not wet) tea towel or paper towel. You want it soft enough to fold without cracking, but don’t let it get too soft or it will be hard to work with,
3. Now for the jam: you can use one flavor or, you can have some fun and mix equal parts of two. I like to combine cherry and fig, or apricot and strawberry. If desired, add vanilla or almond extract, and mix well.
4. Place 22.5 ml (1 ½ tablespoons) of jam in middle of one corner. Imagine you’re folding it in half, corner to corner, to make a triangle. The jam goes in the middle of one of the triangles. Now using your finger, run a little water around all the edges of the square. Fold corner to corner to cover the jam and make a triangle. The water will help glue the sides together.
5. Seal the edges tight by pressing down around all three side with fork tines. You want to fully enclose the jam. While you have the fork, stick it in the top two or three times – but don’t go all the way through the bottom! Brush the top with egg and sprinkle with sugar and almonds.
6. Arrange on the prepared baking sheet a few inches apart to allow for spreading. Bake the jam turnovers until golden brown on the bottoms and light brown on top, 20 – 25 minutes. Yes, some jam may leak, but that’s okay! If you wish, dust with confectioners’ sugar.