Sunday, June 10, 2012

Jam Turnovers

If you're like me, puff pastry can do no wrong. The perfect compliment for sweet or savory dishes, it's easy to work with, delightfully light and airy, and just tastes darn good. I had two sheets of puff pastry in the freezer (mine were from Trader Joe's, but you can get them in just about any grocery store in the freezer section). One of the great things about puff pastry is that it doesn't take that long to defrost from freezer to room temperature...about 10 minutes. I have that apricot jam I made a couple of weeks ago, so I used apricot jam in these turnovers, but you could use your favorite flavor of jam for these fast, easy and delicious treats. Andy couldn't get over these and ate two right off the bat, saying, "these shouldn't taste this good!" Makes me smile.

Jam Turnovers
1 sheet of puff pastry, thawed
4 tbs of your favorite jam
1 egg

1. Preheat oven to 400 degrees. Line your baking sheet with parchment paper or Silpat, or butter the pan. Without rolling out the pastry, cut into four equal squares. Place on the baking sheet.

2. Crack the egg in a separate dish and mix it up. Using a pastry brush, brush the egg wash over each puff pastry square...just the side that is facing up.

3. Put 1 tbs of jam in the center of each pastry. Pull over the bottom right-hand corner to the top left-hand corner and seal with your fingers. Brush the tops with egg wash. Using a knife, cut a small slit in the top of the pastry to let the air escape.

4. Put in the oven for 15-18 minutes. Let cool for 10 minutes before eating...the jam will be HOT.

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