Assemble early, chill, then bake just before serving.
Giant Fruit Turnover
- 1 lb (total) apples and pears, peeled and cored
- ¼ cup raisins
- ¼ cup chopped nuts
- 3 Tbsp sugar
- 1 Tbsp dry bread crumbs
- ¼ tsp cinnamon
- 1 sheet frozen puff pastry (about 8½ oz ) , thawed
- 1 egg, lightly beaten
Cut fruit into small cubes. Toss with the raisins, nuts, sugar, bread crumbs, and cinnamon.
Don’t unfold pastry. Roll it on a lightly floured surface into a 14-inch square; transfer it to a parchment-lined baking sheet. Spoon filling onto bottom half of the dough, leaving a 1½-inch border. Moisten borders with water; fold over top half of dough. Seal the edges by pressing with the tines of a fork; brush turnover lightly with egg. Prick turnover in 3 places.
Bake at 400ºF for 15 minutes. Lower heat to 350ºF; bake 20 minutes more, or until puffed and golden. Serve warm.
Serves 12. Per serving: 140 calories, 18g carbs, 3g protein, 10mg cholesterol, and 7g fat.
About the Author
For more food tips and recipes from Dorie Greenspan, visit doriegreenspan.com.
Next up: Apple Brown Betty