Farm Fresh Stone Fruit Turnovers

Farm Fresh Stone Fruit Turnovers

I love this idea for using up summer stone fruit! Peaches, nectarines, apricots, or berries are delicious when prepared this way. Even over ripe, under ripe, and bruised fruit can be salvaged as they can get a second chance when baked up in these puff pastry turnovers.

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Farm Fresh Stone Fruit Turnovers
Farm Fresh Stone Fruit Turnovers
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Turnovers
Ingredients
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Turnovers
Ingredients
Farm Fresh Stone Fruit Turnovers
Instructions
  1. Set the oven to 400F
  2. Toss the apricot slices with the cornstarch, sugar, almond extract and lemon juice until everything is well combined and there are no lumps of cornstarch left. Set aside for about 15 minutes.
  3. Put the puff pastry sheet on a floured surface and gently roll out to a square.
  4. Cut the pastry into four equally sized squares.
  5. Spoon a little of the stone fruit onto the center of each square. Gently pull one side over into a triangle while gently stretching it over the fruit and then use a fork to press along the edges to seal.
  6. Brush each turnover lightly with the egg wash, and then cut a couple of small slits in the top with a sharp paring knife or poke small holes with a fork.
  7. Bake on a parchment lined baking sheet for about 20 minutes, or until the turnovers are risen and golden brown.
  8. Cool slightly, dust with powdered sugar if you want to, and then enjoy right away.
Recipe Notes

Hint: Serve with vanilla bean ice cream for an extra treat!

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Stone Fruit Salad with Fresh Raspberries

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Stone Fruit Salad with Fresh Raspberries
The summer-sweet salad is a combination of nectarines, peaches, apricots, and raspberries.
Prep Time 15 minutes
Passive Time 1 hour
Servings
people
Ingredients
Prep Time 15 minutes
Passive Time 1 hour
Servings
people
Ingredients
Instructions
  1. Wash all of your stone fruit and berries and set aside. Mix your raw honey and lemon juice together. Then cube all of your stone fruits. Pour your mixture over the stone fruits and gently toss. Once well coated add your raspberries and gently toss once again. Cover and store in fridge for at least an hour to let the flavors marinate together. If you would like extra additions try adding pecans or Gorgonzola to use this recipe as a summer salad or a light dessert.
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