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Monday, August 15, 2016

Apricot Turnovers

Let me start by saying I love apricots.  As a kid my grandmother use to make me fried apricot pies.  I loved those pies.  These are the closest thing to those that I have had in a long time.  I will be making these again.  You could also make these with other fresh fruit.  Peaches would be good too.

This one was the prettiest.  It doesn't matter if they are pretty or not.
Puff pastry is very easy to use.  Keep some on hand.
You are going to use 4 or 5 apricots.  Cut them in half and take the pit out. Then slice them into pieces.
Here are all the pieces.
Add 1 Tablespoon cornstarch.
1 Tablespoon sugar
1 teaspoon almond extract
Sprinkle with a little lemon juice.
Toss the slices until they are coated.  Set aside for about 15 minutes.
In a bowl add an egg.
1 Tablespoon water
Whisk them together well.  Set aside.
Dust the counter with flour.
Unroll the puff pastry when it thaws.
Then roll out the dough.  Try and make sure the seams are closed.
Cut the dough into 4 squares.
Stir the apricots again.
Place some apricots in the center of the square.  Fold the end over to make a triangle.
Move to a parchment lined baking sheet.
Do the same with the other three squares.  Using a fork, seal the edges.
Brush the triangles with the egg mixture.
Cut a couple of slits in the top.  Place in a preheated 400 oven.  Bake for 20 minutes.
I was glad that none of the filling came out of the turnovers.
Dish up.
Sprinkle the top with powdered sugar.
Then enjoy.  The powered sugar is perfect with the tartness of the apricots.

Apricot Turnover Recipe

1 sheet puff pastry
4 or 5 apricots
1 Tablespoon cornstarch
1 Tablespoon sugar
1 teaspoon almond extract
lemon juice
1 egg + 1 Tablespoon water
powdered sugar

Preheat oven to 400.  Bake for 20 minutes.

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