Time 20m Yield 4 servings. Number Of Ingredients 4 Steps:
Preheat oven to 375°. Unroll crescent dough and separate into four rectangles; place on an ungreased baking sheet. Press perforations to seal. Place 1/4 cup pie filling on one half of each rectangle. Fold dough over filling; pinch edges to seal. Bake 10-12 minutes or until golden. , Place confectioners’ sugar in a small bowl; stir in enough milk to achieve a drizzling consistency. Drizzle over turnovers. Serve warm.
Yield 9 turnovers Number Of Ingredients 5 Steps:
Preheat the oven to 400 degrees. Place the puff pastry on a lightly floured work surface. Sprinkle the pastry with a little flour and roll out to form a 12inch square. Brush away any excess flour and trim the edges to make a perfect square. Cut the puff pastry into nine 3 1/2inch squares. Transfer them to a parchment-lined baking sheet. In a small bowl, whisk together the egg yolk and heavy cream. Neatly brush a little of the egg wash along 2 of the edges of each square. Place the chocolate, divided equally, and 1/4 teaspoon of the almonds on each square. Fold down the unwashed edges to enclose the chocolate, forming a triangle. Using your fingers, gently but firmly press the puff pastry edges together to seal them. Place the baking sheet in the freezer for 20 minutes, or until the pastry is thoroughly chilled. Remove from the freezer and brush the tops of the turnovers with the remaining egg wash. Place in the oven and bake until the turnovers are puffed and golden, about 15 minutes.
More about “quince turnovers recipes”
Time 17m Yield 4 turnovers, 4 serving(s) Number Of Ingredients 4 Steps:
Unroll dough and seperate into 8 triangles. Make four squares by pressing the seams of two triangles together and rolling into shape. Place on an ungreased baking sheet. Spoon 1/4 cup of the pie filling into one corner of each square. Fold dough over filling to make triangles. Pinch edges to seal. Bake at 375 for 10-12 minutes or until golden brown. Mix sugar and milk. Drizzle over turnovers and serve.
