Recipe Review: This recipe was also adapted from a Fine Cooking recipe. Very, very easy to make. Looks like you spent a lot of time.
I followed the recipe exactly the first time I made these. Delicious served warm with a scoop of ice cream! The next time I made turnovers I used sliced pears instead of apples. Also very good. Most recently I made them with chopped cherries.
Here’s my version:
1 Tablespoon butter
1 1/2 cups sliced apples, pears or peaches; or chopped cherries
1 Tablespoon sugar
1/4 teaspoon cinnamon if filling with apples or pears
1 teaspoon instant tapioca if filling with cherries
2 sheets frozen puff pastry sheets, thawed overnight in refrigerator
Preheat oven to 425 degrees. In small bowl, beat egg with 1 Tablespoon of water and set aside. Melt butter in skillet over medium heat. Add fruit and cook, stirring often, until softed. Stir in cinnamon for apples or pears or tapioca for cherries. Remove from heat.
Cut each pastry sheet into fourths (4 equal squares) and place on large cookie sheet. Lightly brush all four edges of the squares with egg wash. Put 1/8 of fruit mixture in the center of each square. Fold diagonally to form triangle. Press to seal edges. Brush tops with remaining egg wash. Sprinkle with sugar. Bake about 15 minutes or until golden brown.