...Turnovers

Made with Real puff pastry (store bought frozen boxed). 2 boxes made 10 of these things. Puff pastry can be a challenge if you have never touched it before, so be prepared to spend a good 2-3 hours prepping these things. Be as accurate as possible as you will never be 100% aligned when folding

They make a mess but their yummy.

Only 16 layers per side though (total layer count is 32 these things are huge~), should've been be closer to 48 and alot smaller.

Used canned blueberry pie filling, dusted the top with regular sugar

Yay home made sweets~~

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Anyways here are the instructions to try these out yourself.

** I used 4 sheets of puff pastry, for each turnover. I worked with the long side horizontal to me, then folded 4 times. You need to brush the exposed side of the pastry with melted butter before folding.

** You can pick up frozen or fresh puff pastry at any larger grocer if you look hard enough (or ask). You will need a full stick of melted butter to do this with as well as a fruit filling of your choice. Follow package directions for thawing and prep before making the pastry.

** My pan, as you see is black, so I baked at 325 for 4-5 mins per side. I think 2-3 should work, but it'll depend on your pan. Lighter pans need 375. For those who understand advanced baking mimic the cooking for soft, light-golden-brown cookies.

** Line your pan with parchment and spray with cooking spray before pre-heating the oven.

** I folded / trimmed like this (your layers double with each fold):

- Downwards from the top
- Trimmed left side off with a knife (or pastry wheel) to a 2:1 rectangle. Also good time to "trim-out" and "square" everything off to make the sides look even.
- Fold one side like a paper airplane towards the centre (making your bottom and the triangle shape)
- Fold the opposing side like a paper airplane towards the centre (creating your pocket and two mirrored halves)
- Then the two triangles like a sandwich (centre-fold line).

** The filling goes in before the final fold. I had stuff squirting out of the seams before sealing with a heaping Large Tablespoon of fruit filling (whatever you want) so that should be enough. Clean that up before transferring to the baking sheet of course.

** Seal with egg and melted butter on both sides and the edges so nothing leaks out (I did the opposite side on my pan). Keep as clean as possible so you do not stick to the counter and ruin your bottom edge.

** Transfer onto a pan with a large spatula and "flip" the triangle over.

** I dusted mine with table sugar but pearl / large crystal sugar or sifted caster sugar works to. These are a bit too delicate for a glazing but you can try that as well (I don't like it IMHO). Do this on the parchment right out of the oven while still HOT