Plum Turnover Recipe The St James Tearoom

Plum Turnovers

Dainty, flaky plum turnovers are just the sort of thing one could imagine eating on a picnic blanket at Pemberley or Netherfield Park. For this easy version of the treat, a sweet and tart homemade plum jam is encased in puff pastry for the perfect handheld delight. Serve these plum turnovers with hot or iced Garden Bouquet tea – its floral notes complement the pastries beautifully.

St James Plum Turnover Recipe

Plum Turnovers

Makes 18

Ingredients:
  • 3 large red or black plums
  • ¼ cup sugar
  • 3 Tbsp. corn starch
  • Pinch salt
  • 2 sheets frozen puff pastry
  • 1 egg yolk
  • Coarse sugar for sprinkling
Instructions:
  1. Note: You need to cool the filling before baking so these will take about 2 hours form start to finish.
  2. Cut plums in half and remove the pits, then cut the plums into ½ inch pieces. Set aside.
  3. Whisk together the sugar, corn starch, and salt.
  4. In a heavy bottomed saucepan, heat the chopped plums with the sugar mixture over medium-low heat, stirring frequently until the mixture begins to bubble. Cook for about 10 minutes, until the mixture thickens.
  5. Remove from heat and set aside to cool completely. The mixture will thicken more upon cooling.
  6. While the filling cools, thaw the puff pastry for 40 minutes at room temperature.
  7. On a lightly floured surface, roll one sheet of the puff pastry out until it’s a 10” x 10” square. This won’t take very many rolls. Cut the puff pastry into 9 equal squares with a pizza cutter.
  8. Whisk the egg yolk with about a teaspoon of water. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  9. Place about 1 tablespoon of the filling in the center of each pastry square. Brush the edge of the pastry with the egg yolk. Fold the pastry over to form a triangle. Crimp the edges of each triangle really well with a fork and place on the lined baking sheet. Repeat with remaining sheet of puff pastry.
  10. Brush the tops of each turnover with the egg yolk wash. Using a sharp knife, cut three slits in the top of each pastry for vent holes. Sprinkle with coarse sugar.
  11. Bake for 20 minutes, rotating the pan halfway through baking. Allow to cool completely before serving.

Enjoy!