Do you have puff pastry in your freezer?
Well starting today (and forever more), you will. You must. And with this recipe (and more to come) you will know why.
Puff pastry is my very favorite “shortcut” ingredient. It is infinitely adaptable, and can go sweet as easily as it can go savory. With puff pastry at the ready you’ll never be at a loss for quick, easy and often do-ahead breakfast, appetizer and dessert ideas that everyone will love.
A quick note: of course, in a perfect world you would make your own puff pastry. From scratch.
There are two kinds of packaged puff pastry. And while I highly recommend the kind that uses real butter, it is often difficult (and expensive) to source. I’ve worked with both, and can honestly say that the more commonly available variety is JUST FINE.
I have so many puff pastry recipes that it was hard to know which to share first. But this one’s probably at the top of the list…..
I adore – seriously, ADORE – these turnovers. And so does everyone else. They are fast and easy to make, and you can freeze them – unbaked – weeks in advance. And you can easily double or halve the recipe based on the number of guests you are serving.
And how pretty and professional do they look?
from Martha Stewart
1 sheet (half of a 17.3 ounce package) frozen puff pastry, thawed according to package instructions
¼ c. seedless raspberry jam
¾ c. raspberries
2 t. sugar
Line a baking sheet with parchment paper; set aside. Roll the pastry between two sheets of parchment paper (if you don’t have parchment paper, lightly dust your work surface and the pastry with flour) into a square slightly larger than 12”. Using a sharp knife or pastry wheel, trim to 12” x 12”, and cut the pastry into four equal squares.
Place the squares on your baking sheet and chill till firm – about 15 minutes. Mix jam and berries in a small bowl.
Once the pastry squares are chilled, spoon an equal amount of the jam mixture in the center of each. Using a pastry brush (or clean finger), lightly dampen the edges of the squares. Fold the dough in half diagonally, and press the edges to seal. Using a fork, crimp the edges all around.
Brush the turnovers with a little water, and sprinkle the tops with the sugar. With a small sharp knife, make three small slits in the tops of the turnovers. Chill for 30 minutes.
Pre-heat your oven to 375 degrees.
Bake turnovers for 25-30 minutes, till puffed and golden. Transfer to a wire rack to cool. Serve warm or at room temperature, with ice cream or freshly whipped cream if desired.
If preparing these ahead, freeze the unbaked turnovers on your baking sheet. When frozen, transfer to a ziploc bag. Do not thaw before baking.
This delicious recipe brought to you by Sheri Silver