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.
- 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
- Note: You need to cool the filling before baking so these will take about 2 hours form start to finish.
- Cut plums in half and remove the pits, then cut the plums into ½ inch pieces. Set aside.
- Whisk together the sugar, corn starch, and salt.
- 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.
- Remove from heat and set aside to cool completely. The mixture will thicken more upon cooling.
- While the filling cools, thaw the puff pastry for 40 minutes at room temperature.
- 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.
- Whisk the egg yolk with about a teaspoon of water. Preheat oven to 400°F. Line a baking sheet with parchment paper.
- 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.
- 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.
- Bake for 20 minutes, rotating the pan halfway through baking. Allow to cool completely before serving.