Turnovers

OK, I made this a while ago and I have to confess, I forgot how. Well, OK, I didn't forget per se, I just didn't write down the high points of what I did. We were leaving for vacation and I was trying to pack, bake these, and load the car. I'll try to recall as much as I can.



First, I didn't make the dough. It is store-bought, frozen puff pastry dough. I just rolled it out per the instructions on the box.

The filling is peach. I had some peaches (like 4 or 5) I needed to use up before going on vacation. I simply chopped them up, threw the chunks into a sauce pan, added about 1/4 cup of sugar, and cooked until the fruit released its liquid and then reduced a little.

I cut the dough in half and then cut each half into three squares. A pizza cutter works best. Each square got a dollop of fruit and syrup in the center and then was folded over. I moved the filled triangles to a baking sheet and then covered with cinnamon and sugar. I probably should have used an egg wash to both seal the turnovers and cover the turnovers and hold the cinnamon and sugar better. Still it worked pretty well and none unfolded or came out sugarless.

So far so good. Here's where this write-up falters. I don't remember the oven temperature or how long I baked them.

Lorrie and I used these as breakfast on our trip to her parent's place.