Each delicious bite of these flaky Plum Turnovers are the perfect balance of sweet and tart!
Plum Turnovers with Puff Pastry
It is as rare as a unicorn that my husband and I have time to ourselves. This week our son was gone at Outdoor Education for almost 3 days and we didn’t know what to do with ourselves! All we did was think about how hard it will be to have an empty nest someday.
Life changes so fast. I’ve spent so much of my life doing the same thing over and over. I like routine, I will always have a schedule but I also like trying new things, too. As a family we have been more intentional about stepping outside of our comfort zone – taking more day trips to do fun things, trying new food, updating our outdated wardrobe, and taking in new experiences. I haven’t regretted trying anything new yet!
Making these Plum Turnovers was new to me. I’ve never baked with plums. My husband’s co-worker was kind enough to give them to us straight from his tree. They are the best plums we’ve ever had! I am reminded over and over as we soak up the fresh fruits and vegetables of each season that fresh is BEST! I dread the winter months because the produce at the grocery store just doesn’t compare.
If you have fresh fruit to use up, make sure you make Easy Apple Crumble, Cinnamon Roll Peach Cobbler, and No Churn Blueberry Cheesecake Ice Cream!
What You’ll Need for the Turnover:
- 1 box Puff Pastry, Thawed
- 2 1/2 cups Plums, Peeled & Diced
- 4 tbsp Sugar
- 1 tbsp Corn Starch
- 1 Egg White
What You’ll Need for the Icing:
- 1 cup Powdered Sugar
- 1 tsp Vanilla
- 1 tbsp Milk
How to Make Plum Turnovers
- Make sure the Puff Pastry is thawed first.
- Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
- Unroll the two sheets of Puff Pastry and place one sheet on each baking sheet. Using a pizza cutter, cut each Puff Pastry sheet in 4 even squares (you will have 8 total) and separate leaving space between each one.
- Peel and dice 6-7 plums to reach 2 1/2 cups. Place into a small bowl and combine with 4 tbsp sugar and 1 tbsp cornstarch. Taste the mixture and add more sugar if necessary. Note: Keep in mind the icing will add more sweet to the turnovers, too! You want them to be a nice balance of tart and sweet.
- Divide the mixture evenly between the centers of the 8 squares. Note: Be careful not to overfill, you don’t want a huge mess when you fold the dough over. You may have a little extra filling, you can use it as an ice cream topping!
- Brush the edges of the 8 squares with egg white and fold over to enclose the plum filling.
- Bake for 20 minutes, or until the puff pastry is golden brown.
- Once cooled, combine 1 cup powdered sugar, 1 tsp vanilla, and 1 tbsp milk to make the icing and drizzle evenly over the turnovers.
Recipe Notes:
- Puff Pastry – You are better off storing the Puff Pastry in the refrigerator instead of the freezer so it’s thawed when you are ready to use it. (That’s only if it’s not more than a day or two!)
- Plums – The number of plums you use will vary depending on their size. Fresh plums are a little smaller than store bought.
- Store Bought Plums – If you are using store bought plums, make sure they are ripe so they are juicy and not dry.
- Overfilling – Be careful not to overfill, you don’t want a huge mess when you fold the dough over. You may have a little extra filling, you can use it as an ice cream topping!
- Icing – If you like your icing thinner, just add an additional tbsp of milk.
More Recipes Using Fresh Fruit:
- Easy Apple Pie
- Strawberry Rhubarb Streusel Cheesecake Bars
- Blueberry Cream Cheese Danish
- Healthy Fruit Pizza
- Baked Sticky Peach Pudding
- Blueberry Pie Fries
- Rhubarb Dream Bars + VIDEO
- Blueberry Breakfast Quesadilla
- Baked Sticky Rhubarb Pudding
- Quick Cherry Coffee Cake
- Peach Puff Pastry Tart
Plum Turnovers
Plum Turnovers, each delicious bite of these flaky Plum Turnovers are the perfect balance of sweet and tart!
Ingredients
- 1 box Puff Pastry, Thawed
- 2 1/2 cups Plums, Peeled & Diced
- 4 tbsp Sugar
- 1 tbsp Corn Starch
- 1 Egg White
Icing
- 1 cup Powdered Sugar
- 1 tsp Vanilla
- 1 tbsp Milk
Instructions
- Make sure the Puff Pastry is thawed first.
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
- Unroll the two sheets of Puff Pastry and place one sheet on each baking sheet. Using a pizza cutter, cut each Puff Pastry sheet in 4 even squares (you will have 8 total) and separate leaving space between each one.
- Peel and dice 6-7 plums to reach 2 1/2 cups. Place into a small bowl and combine with sugar and cornstarch. Taste the mixture and add more sugar if necessary. Note: Keep in mind the icing will add more sweet to the turnovers, too! You want them to be a nice balance of tart and sweet.
- Divide the mixture evenly between the centers of the 8 squares. Note: Be careful not to overfill, you don't want a huge mess when you fold the dough over. You may haave a little extra filling, you can use it as an ice cream topping!
- Brush the edges of the 8 squares with egg white and fold over to enclose the plum filling.
- Bake for 20 minutes, or until the Puff Pastry is golden brown.
- Once cooled, combine the icing ingredients and drizzle evenly over the turnovers.
