Nectarine-Plum Turnovers Recipe

Nectarine-Plum Turnovers

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We wouldn't blame you if you ate these turnovers for breakfast.

Anna Theoktisto

Published on July 24, 2023

Southern Living Nectarine-Plum Turnovers on a cooling rack ready to serve — Photo:
Antonis Achilleos; Prop Stylist: Matthew Gleason; Food Stylist: Emily Nabors Hall

Active Time:

20 mins

Total Time:

1 hr 10 mins

Servings:

With a flaky crust and juicy, tender fruit filling, this is our ideal summer alternative to a classic pie. These turnovers are great for breakfast on the go, brunch, or as a dessert with a scoop of vanilla ice cream.

Part of what makes these little pastry pockets so great is that they aren’t overly sweet—the fresh nectarines and plums have a chance to shine, aided by just a hint of cinnamon. Made from store-bought puff pastry, they also couldn’t be easier to make.

If you have ever suffered a leaky pastry before, fear not, this recipe is leak-proof. Refrigerating the sealed pastries is what gives the egg a chance to properly seal the dough, so none of the filling will explode out the side. This also gives the butter in the puff pastry a chance to resolidify, creating extra-exceptional layers.

Ingredients

3 large nectarines, unpeeled and thinly sliced (about 2 1/2 cups)
3 red or black plums, unpeeled and thinly sliced (about 1 1/2 cups)
3 Tbsp. light brown sugar
3 tsp. cornstarch
1/2 tsp. ground cinnamon
Pinch of kosher salt
1 (17.3-oz.) pkg. frozen puff pastry sheets, thawed but cold
All-purpose flour, for work surface
1 large egg, beaten
1 1/2 cups powdered sugar
1/2 tsp. vanilla extract
2-3 Tbsp. whole milk, as needed

Directions

Preheat oven to 400°F. Line a large baking sheet with parchment paper; set aside. Stir together nectarines, plums, brown sugar, cornstarch, cinnamon, and salt in a bowl until combined. Set aside.
Roll each sheet of puff pastry (2 sheets total) into a 12-inch square on a lightly floured work surface. Cut each square into 4 (6-inch) squares (you will have 8 squares total). Place about 1/3 cup nectarine mixture on center of each square. Brush edges of filled dough with beaten egg. Fold dough in half over filling to form triangles. Press edges to seal, and crimp with a fork. Refrigerate until firm, about 15 minutes.
Brush top of each chilled pastry with some of the beaten egg. Cut 3 (3/4-inch) slits into the top of each pastry. Bake in preheated oven until golden brown, 22 to 25 minutes. Remove from oven; let cool slightly on baking sheet, about 10 minutes.
Whisk together powdered sugar, vanilla, and 2 tablespoons of the milk in a small bowl until smooth, adding up to 1 tablespoon remaining milk, 1 teaspoon at a time, until desired consistency. Drizzle glaze over slightly cooled turnovers.

Nectarine-Plum Turnovers

Ingredients

Directions

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