Apricot Turnovers Recipe

Puff pastry: A versatile dough that puffs up when baked, creating a light and flaky texture.

Apricot preserves: Sweet and tangy fruit spread made from apricots, perfect for filling pastries.

Egg: Beaten to create an egg wash that gives the turnovers a golden, shiny finish.

When working with puff pastry, make sure it remains cold. If it becomes too warm, it can become difficult to handle and may not puff up properly during baking. To ensure the best results, chill the pastry in the refrigerator for about 10-15 minutes after rolling it out and before cutting it into squares. This will help maintain the layers and give you a perfectly flaky turnover.

• puff pastry - Substitute with phyllo dough: Phyllo dough can provide a similar flaky texture, though it will be lighter and crispier.

• puff pastry - Substitute with pie crust: Pie crust offers a different texture but can still encase the filling effectively.

• apricot preserves - Substitute with peach preserves: Peach preserves have a similar sweetness and texture, making them a good alternative.

• apricot preserves - Substitute with mango chutney: Mango chutney provides a unique flavor twist while maintaining a similar consistency.

• beaten egg - Substitute with milk: Milk can be used to brush the pastry for a golden finish, though it won't provide the same binding properties.

• beaten egg - Substitute with butter: Melted butter can also give a golden finish to the pastry, adding a rich flavor.

• Allow the apricot turnovers to cool completely after baking. This prevents condensation and sogginess when storing.
• Place the cooled turnovers in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. This keeps the puff pastry crisp and the apricot preserves fresh.
• For longer storage, freeze the turnovers. Wrap each turnover individually in plastic wrap to prevent freezer burn.
• Place the wrapped turnovers in a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to enjoy, thaw the turnovers in the refrigerator overnight.
• Reheat in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through and crispy. Avoid microwaving to maintain the flaky texture of the puff pastry.
• If you prefer, you can freeze the turnovers before baking. Follow the recipe up to the point of brushing with the beaten egg.
• Arrange the unbaked turnovers on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container.
• When ready to bake, brush the frozen turnovers with the beaten egg and bake in a preheated oven at 400°F (200°C) for 25-30 minutes, or until golden brown and cooked through.

• Preheat your oven to 350°F (175°C). Place the apricot turnovers on a baking sheet lined with parchment paper. Bake for 10-15 minutes until they are warmed through and the pastry is crisp.

• Use a toaster oven set to 350°F (175°C). Place the turnovers directly on the rack or on a small baking sheet. Heat for about 10 minutes until they are hot and the pastry is flaky.

• For a quick method, use a microwave. Place the apricot turnovers on a microwave-safe plate. Heat on medium power for 20-30 seconds. Note: This method may make the pastry less crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the turnovers in the basket in a single layer. Heat for 5-7 minutes until they are hot and the pastry is crisp.

• For stovetop reheating, use a non-stick skillet over medium-low heat. Place the apricot turnovers in the skillet and cover with a lid. Heat for 5-7 minutes, flipping halfway through, until they are warmed through and the pastry is crispy.

• Oven: Preheat to 400°F (200°C) to bake the turnovers until golden brown.

• Rolling pin: Roll out the puff pastry on a lightly floured surface.

• Knife: Cut the puff pastry into squares.

• Spoon: Place a spoonful of apricot preserves in the center of each square.

• Fork: Seal the edges of the turnovers by pressing down with the tines.

• Pastry brush: Brush the tops of the turnovers with beaten egg.

• Baking sheet: Place the turnovers on this to bake them in the oven.

• Parchment paper: Line the baking sheet to prevent the turnovers from sticking.

• Mixing bowl: Beat the egg in this before brushing it onto the turnovers.

• Flour: Lightly dust the surface to prevent the puff pastry from sticking while rolling.

Prepare the filling: Use store-bought apricot preserves to save time on making your own filling.

Thaw in advance: Make sure to thaw the puff pastry in the refrigerator overnight to ensure it's ready to use.

Pre-cut pastry: Cut the puff pastry into squares ahead of time and store them in the fridge, separated by parchment paper.

Efficient assembly: Set up an assembly line with apricot preserves, puff pastry squares, and a beaten egg to streamline the process.

Batch baking: Bake multiple turnovers at once by using multiple baking sheets to save oven time.