bake · Bake

How to Make Turnovers from Scratch

Name: How to Make Turnovers from Scratch
Yield: 6
Ingredients: 6 tablespoons cold butter; 1½ cups flour; ½ teaspoon salt; 3-4 tablespoons ice water; 2-3 tablespoons filling; 1 egg

Turnovers are flaky pastries wrapped around sweet or savory fillings. Make a simple butter pastry, roll it thin, cut into squares, add your filling, fold into triangles, seal the edges, and bake until golden. The key is keeping your dough cold and not overfilling.

Total time: 1 hr 5 min
Hands-on: 25 min
Serves: 6
Difficulty: Medium

Ingredients

6 tablespoons cold butter
1½ cups flour
½ teaspoon salt
3-4 tablespoons ice water
2-3 tablespoons filling
1 egg

Step by step

Make the pastry dough. Cut 6 tablespoons cold butter into small cubes. Mix 1½ cups flour with ½ teaspoon salt in a bowl. Work the butter into the flour with your fingertips until it looks like coarse crumbs with some pea-sized butter pieces. Sprinkle 3-4 tablespoons ice water over the mixture and stir with a fork until the dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
Roll out the dough. On a floured surface, roll the chilled dough into a rectangle about ⅛ inch thick. Work quickly and keep the dough cold. If it gets warm and sticky, put it back in the refrigerator for 15 minutes.
Cut into squares. Use a knife or pizza cutter to cut the dough into 4-inch squares. You should get 6-8 squares depending on how you roll it. Gather scraps and re-roll once if needed.
Add the filling. Place 2-3 tablespoons of filling in the center of each square. Do not overfill or they will burst open while baking. Leave at least a ½-inch border around the edges.
Form the turnovers. Fold each square diagonally to form a triangle. Press the edges firmly with a fork to seal completely. Make sure there are no air pockets trapped inside.
Prepare for baking. Place turnovers on a parchment-lined baking sheet. Cut 2-3 small slits in the top of each turnover to let steam escape. Brush tops with beaten egg for a golden finish.
Bake until golden. Bake at 400°F for 20-25 minutes until the pastry is golden brown and crispy. The filling should be bubbling slightly through the vents. Cool on the baking sheet for 5 minutes before serving.

Tips & troubleshooting

Keep your butter and dough cold throughout the process for the flakiest pastry
Do not overfill the turnovers or they will leak during baking
Seal the edges really well with a fork to prevent opening
Always cut vents in the top to let steam escape
Let fruit fillings cool completely before using to prevent soggy bottoms
Brush with egg wash for a beautiful golden color
Turnovers can be assembled and frozen unbaked for up to 3 months

Variations

Apple Cinnamon Turnovers. Dice 2 apples and toss with 2 tablespoons sugar, 1 teaspoon cinnamon, and 1 tablespoon flour. Cook in a pan for 5 minutes until slightly softened.
Cherry Turnovers. Use 1 cup fresh or frozen cherries mixed with 3 tablespoons sugar and 1 tablespoon cornstarch. Let frozen cherries thaw and drain first.
Ham and Cheese Turnovers. Combine diced ham with shredded cheese. Add a pinch of black pepper and maybe some chopped herbs like thyme or chives.
Spinach and Feta Turnovers. Sauté chopped spinach until wilted and cooled. Mix with crumbled feta cheese and a beaten egg to bind it together.

Questions

Can I use store-bought puff pastry instead?: Yes, thawed puff pastry works well and saves time. Roll it out, cut into squares, and follow the same filling and sealing steps.
How do I prevent soggy bottoms?: Make sure fruit fillings are not too wet and have cooled completely. You can also blind bake the bottom pastry for 5 minutes before adding filling.
Can I make these ahead of time?: Assemble the turnovers and refrigerate for up to 24 hours before baking, or freeze them unbaked for up to 3 months. Bake from frozen, adding 5-10 extra minutes.
Why did my turnovers open up during baking?: Usually this happens from overfilling or not sealing the edges well enough. Press firmly with a fork and make sure the dough edges are slightly damp when sealing.
How do I reheat leftover turnovers?: Warm them in a 350°F oven for 5-8 minutes to crisp up the pastry. Avoid the microwave as it will make them soggy.