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Try these turnovers for breakfast or as a snack anytime; they're filled with fruit and jam and can be eat on the run, without a fork.

Source: Everyday Food, June 2005
Total Time Prep Servings



Cook's Notes

Unbaked turnovers can be frozen for up to three months; freeze on the baking sheet until firm, about two hours, then transfer to resealable storage bags. Bake frozen turnovers on a baking sheet as directed in step 3, without thawing. You can easily double this recipe, using the leftover sheet of puff pastry and doubling the amount of jam, raspberries, and sugar.

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How would you rate this recipe?
  • ptwoody
    18 JUL, 2012
    Terrible! Followed instructions to a T. At 375 they burnt to a crisp in under 16 minutes! All the filling poured out, in spite of the crimping. What a waste of materials and time.
  • GourmetAtHome
    8 OCT, 2011
    I have to say, these are absoultely amazing! I made them with diced apple pie filling and sprikled cinnamon and sugar on top before baking.....they were perfect! And they even tasted fresh the next day. They were every bit as good, and better, than the ones you can buy in the store and my sisters enjoyed helping me make them. I will definitely be making them again. And I look forward to experimenting with different fillings.
  • wilt1jl
    24 MAY, 2011
    I had an AWFUL time making these! I followed the directions word for word and ended up with a mess! When baking the all the jam poured out making the pan a mess. After cooling a bit when I tried to take the off the parchment the bottoms of the turnover were stuck to the parchment and nothing would get them off. I ended up throwing most away because the filling was all gone and they had no bottoms. They also took longer to bake then the time mentioned. I would not attempt this again!
  • ella26
    1 SEP, 2008
    i made this today and they are great. only i used peach jam and peaches and it taste time i'm gonna try with raspberrys.

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