turnovers

Our Apple Turnovers are an amazing, slimming friendly version of this classic bakery favourite - great if you&#x27;re counting calories or following a plan like Weight Watchers.

Apple Turnovers | Slimming &amp; Weight Watchers Friendly

Weight Watchers Wrap

cooking apple (you need

egg (beaten)

cinnamon

tsp sweetener

low calorie cooking spray

Place it in a microwavable bowl, and sprinkle with the cinnamon and sweetener.

Add a tablespoon of water, cover with cling film and cook in the microwave on high for 3 minutes or until the apple starts to soften, but still has a bit of a bite.

Take the wrap and cut it down the middle.

Place 90g of the cooked apple on one side of each half (being careful not to get too close to the edges).

Brush the exposed parts of the wrap with the beaten egg, and fold each half in half.

Crimp the edges using the back of a fork to enclose the apple.

Place the two parcels on a baking tray sprayed with low calorie cooking spray, then brush the outside with the beaten egg.

Sprinkle with a little sweetener, and bake for 10 minutes at 200°C  or until they are golden brown.

Pastelitos de Guayaba + Queso! Cuban pastries made with puff pastry and filled with guava paste and cream cheese. Just 4 ingredients! You and your family will fall in love with these easy-to-make sweet, tart guava cheese turnovers.

Pastelitos de Guayaba + Queso (Guava Cheese Pastries!)

puff pastry sheets ((I used Pepperidge Farm))

guava paste ((I like the Conchita brand))

cream cheese** (optional (the block over the spreadable kind))

egg** (whisked)

Preheat oven to 400 degrees F.&nbsp;Thaw the puff pastry according to package directions, usually about 20-30 minutes.&nbsp;Line a cookie sheet with parchment paper. Set aside.

Cut guava into thin slices. If using cream cheese, cut the block into slices too. Unfold one of the pastry sheets and place it on the cookie sheet.

Place 6 slices of guava per pastry sheet fold about 1-2 inches apart (you'll have 18 slices total on the entire pastry sheet). Add cream cheese over guava paste slices (optional).

Unfold the second pastry sheet and place it over the other one that now has the guava paste slices.

Cut into 9 squares and score the tops of each one. No need to divide the squares. Leave everything intact. Brush egg wash on each one to get that flaky crust.

Bake for 25 minutes or until golden brown. Serve immediately and enjoy!

https://www.youtube.com/watch?v=8WMkQbED1xc

How do you make delicious Guava Pastries at home? Here's a quick and easy guava pastries recipe for the best pastelitos de guayaba you've ever had. Buen Provecho!

For the full recipe, visit the link below: 
http://www.mybigfatcubanfamily.com/pastelitos-de-guayaba-recipe

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How to Make Guava Pastries Recipe - My Big Fat Cuban Family

Use leftover cranberry sauce to create these special breakfast pastries.

Cranberry Turnovers

cream cheese

sugar

Puff Pastry

c. leftover cranberry sauce

These easy apple turnovers are made with puff pastry and a delicious apple filling. Perfect for breakfast or dessert!

Apple Turnovers

puff pastry,

(240 grams) chopped apple (peeled, cored, and chopped into small pieces)

(50 grams) granulated sugar

(8 grams) all-purpose flour

(15 ml) water

(120 grams) powdered sugar

vanilla extract

(15 to 30 ml) milk

Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper and set aside.

In a large mixing bowl, combine the chopped apple, sugar, flour, and cinnamon and mix until well combined. Set the mixture aside for 15 to 20 minutes.

Unroll both pieces of thawed puff pastry, use a rolling pin to roll each one out a little, then cut each one into four squares (you will have eight total pieces).

Whisk together the egg white and water until frothy and set aside.

Using a slotted spoon, spoon about 1/4 cup of the apple filling (leaving as much juice as possible in the bowl) into one corner of the puff pastry, leaving enough space to fold the dough over. Brush the egg wash on the two edges of the puff pastry that make the corner you put the apple filling in, fold it over, and crimp the edges with a fork.

Brush the remaining egg wash on top of each turnover, then cut two to three slits in the top of each one.

Bake for 17 to 20 minutes, or until lightly golden brown and cooked through. Remove from the oven and set aside to cool.

To make the apple turnovers:

In a small bowl, whisk together the powdered sugar, vanilla, and 1 tablespoon (15 ml) of milk. If needed, add 1/2 teaspoon of milk at a time until the glaze has reached your desired consistency.

Evenly distribute the glaze between all of the turnovers.

To make the vanilla glaze:

Super Easy Cherry Turnovers are one of the easiest desserts to make and the fastest to disappear!

Super Easy Cherry Turnovers

Puff Pastry Dough (box (found

Cherry Pie filling (21 ounces can)

egg white (lightly beaten)

tbsp milk

tsp vanilla extract

Preheat oven to 375 degrees F.

Unwrap both of the puff pastry doughs and cut into 8 squares (4 from each dough).

Place a heaping tablespoon or two of cherry pie filling in the center of each square. Brush the edges of the squares with the egg white and fold over to enclose the pie filling.

Bake on an un-greased baking sheet for 20 to 25 minutes, or until puff pastry is golden brown.

Let cool on a wire rack.

Combine the powdered sugar, milk and vanilla extract in a bowl and whisk until smooth. Pour in a frosting bag or zip close bag then snip off the tip or corner to pipe on the cooled turnovers. Enjoy!

To make vanilla glaze:

Make some moreish cheese and bacon turnovers for lunch, a picnic or buffet, and add a dollop of mustard if you like. They'll keep for up to three days

Cheese & bacon turnovers

puff pastry

tbsp soft cheese

Dijon mustard (optional)

rashers dry-cured smoked bacon

mature cheddar, gruyère

egg, beaten

Heat the oven to 200C/180C fan/gas 6. Unravel the pastry on the sheet of baking parchment it comes with, and cut into six squares. Mix the soft cheese with the mustard, if using, and a good grinding of black pepper. Divide between the middles of the pastry squares, and smooth over in a diagonal line from one corner to the opposite side.

Lay a bacon rasher over the soft cheese, then scatter over the cheese. Brush the two exposed corners of pastry with beaten egg, and fold over the top of the filling to join together. Brush the tops with more egg, then slide the baking parchment on to a baking sheet and bake for 15-20 mins until the cheese has melted and the pastry is golden.

Transfer to a cooling rack for 5-10 mins before serving warm. Will keep chilled in an airtight container for two-three days.

Make these super-easy jam turnovers from simple squares of shop-bought puff pastry and your favourite jam. Dust with icing sugar and serve with clotted cream

Jam turnovers

sheet puff pastry

icing sugar

clotted cream

Heat the oven to 200C/180C fan/gas 6. Unravel the puff pastry on a lightly floured surface. Cut the pastry into six squares. Spoon the jam in the centre of each pastry square. Seal the edges by pressing down with a fork and brush with the egg. Lay on a lined baking sheet and bake for 20 mins. Dust with the icing sugar and serve with the clotted cream.

Flaky, creamy and oh so dreamy...Chicken Pot Handpies are perfect for on-the-go families, or served with a mixed green salad for dinner.

Chicken Pot Hand Pies

puff pastry sheet (thawed)

rotisserie chicken (cubed)

sour cream

(10 oz cream of chicken soup)

mixed vegetables (steamed 5 minutes)

onion

Italian herbs

garlic powder

black pepper

salt

egg wash (one beaten egg + a little milk)

Preheat oven to 425 degrees.

Roll out puff pastry sheet and cut into 8 rectangles with a pizza cutter.

Cube chicken and place in a large bowl.  

Add sour cream, chicken soup, steamed vegetables, onion and seasonings.  Mix well.

Spoon a generous amount of filling onto the middle of half of the puff pastry rectangles.

Stretch the other rectangles to fit over the ones with filling.  Press around edges to seal.

Press the tines of a fork around each pastry to close together.

Prick top of each pastry with a fork or knife to create a vent for steam.

Brush pastries with egg wash.

Bake at 425 degrees for 20 minutes until crispy and golden brown.

Different brands frozen turnoveres all vary in size, thickness, ingredients (some with more sweetener might brown quicker, different flours, etc. ) so you’ll have to adjust timing. Only cook a single layer&#039;s worth at time for even cooking. Cook in multiple batches if needed.All air fryers are different and some cook much hotter than others. Once you cook your first batch, you’ll know more of what works for your model of air fryer and size of food. These  were tested on basket style air fryers. Read more recipe notes below the recipe. Nutrition will vary depending on individual brands.

Air Fryer Frozen Turnover Pastries

Frozen Turnover Pastries

Place the frozen pastries in the air fryer basket and spread in an even layer (make sure they aren&#039;t overlapping). No oil spray is needed.

Air Fry at 360°F/180°C for 8 minutes. Flip the pastries over and continue to Air Fry at 360°F/180°C for another 6-8 minutes or until to your preferred doneness.

https://www.youtube.com/watch?v=4__TRycD0P0

Full Recipe Here ? https://airfryerworld.com/air-fryer-frozen-puff-pastries/ ——— TOOLS USED IN THIS RECIPE VIDEO ———— Get the Gourmia Air Fryer: https://amzn.to/36nP4py INGREDIENTS 2 Frozen Turnover Pastries ? Print Full Recipe Here ? https://airfryerworld.com/air-fryer-frozen-puff-pastries/ ? ?—— OUR ULTIMATE KITCHEN FAVORITES——?? ?Get the Best Oil Sprayer: https://amzn.to/39ttOR9 ?Get the Perforated Parchment Sheets: https://amzn.to/33sEV9a ?Get the Air Fryer Accessory Kit (choose right size for your air fryer): https://amzn.to/39GBIqv & https://amzn.to/39tvt9l ?Get the Air Fryer Silicone Pot: https://amzn.to/2JWeAco ?Get the Silicone Baking Cups: https://amzn.to/39KFjDD ?Get the OXO Silicone Tools: https://amzn.to/2JZg8lS . SOCIAL MEDIA: Join our Food Community: Subscribe to Our YouTube Videos: https://www.youtube.com/airfryerworld?sub_confirmation=1 Instagram: https://www.instagram.com/theairfryerclub/ Facebook Group for Help & Tips https://www.facebook.com/groups/AirFryerRecipesClub Facebook Page: https://www.facebook.com/AirFryerWorld/ Twitter: https://twitter.com/airfryerworld Pinterest: https://www.pinterest.com/AirFryerWorld/

Air Fryer Frozen Pastry Turnovers with Time & Temp.

If you love apple pie you are going to love this apple puff pastry which I love to call braided apple strudel. With my method, you will have no soggy pastry or apple juices wasted on the baking pan. A simple, easy, and impressive dessert any time of the year.

Braided Apple Puff Pastry

Puff pastry

Apples (diced)

Salt

Cinnamon powder

tsp Nutmeg (fresh grated)

tbsp Sugar (plus extra for sprinkling)

Lemon juice

tbsp All purpose flour

½ Egg or Milk (to brush before baking)

Apples - Peel, core, and slice the apples into small cubes.

Apple pie filling - In a large saucepan combine the apples with salt, lemon juice, cinnamon, nutmeg, sugar, and flour. Combine well. Cook over medium heat until all the juices have evaporated and you have a thick-cooked apple mixture.  Let cool completely. Pro tip - cook the last two minutes on medium-high to help the juices evaporate.

Puff pastry - Roll a sheet of puff pastry into a rectangle about 13 x 9-inch approximately.  Mark the puff pastry sheet into three lengthways so it will give you three panels. Keep chilledPro tip - The center panel will hold the filling and the sides will be flipped over. Ideally, the three should be approximately the same width.

Prep

Preheat the oven to 400°F / 200°C/ Gas Mark 6

Filling - Place the cooled apple filling in the center of the marked puff pastry evenly. Pro tip - Place the puff pastry on the baking tray lined with parchment for easy cleanup.

Strips -  Using a sharp knife or pizza wheel, cut slanting strips along both sides of the pastry.Pro tip - Cut off two corners (triangles) from the top and bottom as shown in the video

Overlap - Braid the pastry by crossing the strips diagonally over the filling overlapping each other (see video). When you reach the end, you can overlap any excess strips or cut them off.Pro tip - Fold both ends at the top and bottom over the filling, this will prevent the filling from coming out during baking.

Bake - Brush the pastry with egg wash or milk and sprinkle sugar. Bake in the preheated oven for about 30 to 35 minutes until the top is crisp and golden brown.

Cool - When baked, cool in the sheet pan for 10 minutes. Use a long pallet knife or spatula to move the long pastry so it won&#39;t break.

Serve at room temperature or warm on its own or with a dollop of ice cream or whipped cream.

Assemble

https://www.youtube.com/watch?v=LtSiT3cDn2c

If you love apple pie you are going to love this apple puff pastry which I love to call braided apple strudel. With my method, you will have no soggy pastry or apple juices wasted on the baking pan. A simple, easy, and impressive dessert any time of the year.
Get the full recipe with progress pictures here - https://veenaazmanov.com/braided-apple-puff-pastry/

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Braided Apple Puff Pastry - Braided Apple Strudel Recipe

A quick breakfast, snack, or dessert treat that comes together quickly and satisfies any sweet tooth.

Quick Homemade Cherry Turnovers

21 oz. can cherry pie filling (any flavor can be used)

butter (12 Tablespoons), divided

almond extract

This truly Amazing Pastry Dough Recipe is a type of easy laminated dough made with sour cream that is a close relative to puff pastry requiring only two turns for a tender, flaky crust enclosing all sorts of goodies sweet and savory

Amazing Pastry Dough Recipe

unsalted butter

bread flour (245 grams)

table salt

baking powder

sour cream, cold (114 grams)

water

egg,

Cut the butter into about 3/4&quot; pieces.  Keep in the refrigerator until needed.  The butter needs to be very cold.

Place the dry ingredients in the bowl of a mixer fitted with the paddle attachment.  Mix briefly to combine.

Add the chunks of cold butter.  Mix on low to break the butter up but  keep it in large pieces.

Add the sour cream and mix to bring it together.  Add the water and mix to form large crumbs.

Pour the crumbs onto a work surface.  Push the crumbs together to form a block of dough.  Knead 3  or 4 times to smooth it out, keeping the butter in large pieces.

Press a rolling pin into the dough about 3 or 4 times several inches apart from top to bottom.  These &quot;hills and valleys&quot; will help roll out the dough more evenly,

Sprinkle the surface lightly with flour.  Roll the dough to about a 16&quot; x 8&quot; rectangle.  If the pastry begins to soften, chill it until firm.

Brush off any flour and fold the top and bottom to the center of the pastry, leaving a 1/2&quot; channel.

Fold the top over the bottom, creating a book like pastry.  Turn the pastry 90° with the fold to the right.

Lightly sprinkle the surface with flour and repeat the rolling and folding.  Wrap in plastic wrap and chill until cold through out, overnight or up to 3 days.

With the pastry parallel to the edge of the surface divide the pastry in half (approximately 300 grams).  Refrigerate 1/2 half of the pastry.

Roll 1/2 of the pastry into a 12 1/2&quot; x 12 1/2&quot; square.  With a 6&quot; round guide (a saucer or cake round is fine) cut 4 rounds out of the pastry.  Refrigerate. Repeat with the second half of the pastry.  Chilling it also.

Place one round in front of you and fill with 1/4 cup of filling of your choice.  Wet the edges of the pastry with water and bring the top over the filling matching the edges.  Seal with a fork.  Refrigerate.  Repeat for the other 4 rounds.

When ready to bake, preheat the oven to 375°F.  Place 4 cold pastries on a parchment lined baking sheet and brush them with the beaten egg.  Cut two vents in each pastry.

It is best to bake one sheet at a time for about 20 to 25 minutes until medium brown.  Refrigerate the second tray until baking.

Serve lukewarm or room temperature.  These reheat in the microwave for 20 seconds.

Store at room temperature uncovered for a day or two. Do not cover or they will become soggy.

For the half moon pastries

Roll one half of the dough into a 12 1/2&quot; x 14 1/2&quot; rectangle.  Trim to 12&quot; x 14&quot;. cut the 12&quot; side into 12&quot; x 6&quot; pieces.  Cross cut to 7&quot; x 6&quot;. You will have 4 pieces of pastry that are 7&quot;x 6&quot;.  Refrigerate.

Place 1/4 cup filling of your choice slightly below the middle of the pastry.  Wet the edges and bring the top of the pastry down over the filling making sure there is about 1/2&quot; without any filling round the 4 sides.  Using the tines of a fork, seal the crust all the way around.  Refrigerate.

When ready to bake preheat the oven to 375°F.  Place 4 pastries on two parchment lined baking sheets.  Brush with the beaten egg and cut 2 vents in each pastry.  Bake for 20 to 25 minutes until medium brown.  It is best to bake one tray at a time.  Refrigerate the second tray until bakiog.

Cool to luke warm .  Serve lukewarm or room temperature.  These reheat in the microwave for 20 seconds.

Rectanglar Turnovers

Very well explained with details about instructions (like butter must be very cold) instead of saying something like "cold butter" 
Gives clear emphasis on importance of detail

Awesome. Easy to follow directions and great results 
Thanks

Can this recipe be used for a cheese danish? I have a recipe,  but didn't care for the pastry.  This one looks really good.

These Cherry Turnovers are the ultimate sweet treat! Made with puff pastry, a can of cherry pie filling, and a drizzle of vanilla glaze, they’re the perfect easy dessert or breakfast pastry for any occasion

Cherry Turnovers

puff pastry sheets (, thawed)

cherry pie filling

milk ((I used whole milk))

Preheat oven to 400°F. Line a large baking sheet with parchment paper.

In a small bowl, whisk together the egg and water to create an egg wash.

Unfold both thawed puff pastry sheets. Cut each sheet into 4 squares (you will have 8 squares total).

Place about 2 tablespoons of cherry pie filling in the center of each pastry square, being careful not to overfill.

Brush the edges of each square with egg wash. Fold each square diagonally to form a triangle, pressing the edges firmly with a fork to seal.

Transfer the turnovers to the prepared baking sheet. Brush the tops with egg wash and sprinkle with sparkling sugar.

Cut small slits in the top of each turnover to allow steam to escape.

Bake for 18-20 minutes, until puffed and golden brown. Remove from oven and cool on a wire rack.

While turnovers are cooling, whisk together the powdered sugar, milk, and vanilla until smooth to make the glaze.

Top 14 turnovers recipes from across the web

The most viewed turnovers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Apple Turnovers | Slimming & We...

Pastelitos de Guayaba + Queso (Guav...

Cranberry Turnovers

Apple Turnovers

Super Easy Cherry Turnovers

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Jam turnovers

Chicken Pot Hand Pies

Air Fryer Frozen Turnover Pastries

Braided Apple Puff Pastry

Quick Homemade Cherry Turnovers

Amazing Pastry Dough Recipe

Cherry Turnovers

How to make sweet empanada dough

Top 14 turnovers recipes from across the web

The most viewed turnovers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Apple Turnovers | Slimming &amp; We...

Pastelitos de Guayaba + Queso (Guav...

Cranberry Turnovers

Apple Turnovers

Super Easy Cherry Turnovers

Cheese & bacon turnovers

Jam turnovers

Chicken Pot Hand Pies

Air Fryer Frozen Turnover Pastries

Braided Apple Puff Pastry

Quick Homemade Cherry Turnovers

Amazing Pastry Dough Recipe

Cherry Turnovers

How to make sweet empanada dough

The most viewed turnovers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Apple Turnovers | Slimming & We...