- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 8 turnovers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 362
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 4 g
- Sugar
- 35 g
- Protein
- 4 g
- Cholesterol
- 20 mg
- Sodium
- 159 mg
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 8 turnovers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 362
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 4 g
- Sugar
- 35 g
- Protein
- 4 g
- Cholesterol
- 20 mg
- Sodium
- 159 mg
Ingredients
Directions
- Preheat oven to 400 degrees F.
- In a medium pot, combine the first 6 ingredients and mix well. Cook on medium heat until tender and syrupy; about 10 minutes. Allow to cool in refrigerator for 1 hour.
- Roll out the puff pastry into a rectangle on a well-floured surface and cut into 8 squares. Place onto a sheet tray lined with parchment paper. Brush the edges of the square with the beaten egg. Place about 2 1/2 tablespoons of filling in the center of the square, leaving 1-inch on all sides clear. Repeat until all the puff pastry is used. Fold the turnover into a triangle and using a fork, crimp along the edges making sure to enclose all the filling in the pastry. Brush egg wash on top of each triangle.
- Bake the turnovers until puffy and golden brown, about 8 to 10 minutes. Dust with confectioners' sugar.
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