Category Archives: Turnovers


Mini Pecan Pie Crescent Poppers


  • 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls (8 rolls)
  • 3 tablespoons packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon butter, melted
  • 3 tablespoons chopped pecans
  • 1 egg, beaten


  1. Heat oven to 350°F. Line large cookie sheet with cooking parchment paper.
  2. Separate dough into 8 triangles. Cut each triangle lengthwise to make 2 narrow triangles.
  3. In small bowl, mix brown sugar and cinnamon. Brush triangles with melted butter. Sprinkle 1/2 teaspoon brown sugar mixture on each triangle. Top with chopped pecans.
  4. Roll up, starting at shortest side of triangle and rolling to opposite point; place point side down on cookie sheet. Brush each crescent with egg. Top with any remaining brown sugar mixture.
  5. Bake 12 to 14 minutes or until crescents are deep golden brown and baked though.

Fried Peach Pies



  1. 2 cups plus 2 tablespoons all-purpose flour
  2. 2 1⁄2 teaspoons confectioners’ sugar
  3. 3⁄4 teaspoon salt
  4. 4 tablespoons cold unsalted butter, diced
  5. 4 tablespoons cold lard, diced
  6. 1⁄2 cup ice water


  1. 4 large fresh peaches, peeled, pitted, and finely chopped
  2. 1⁄2 cup firmly packed light brown sugar
  3. 2 tablespoons butter
  4. 1 teaspoon vanilla extract
  5. 1⁄8 teaspoon ground cinnamon
  6. 1⁄8 teaspoon salt
  7. 1⁄8 teaspoon ground nutmeg
  8. Vegetable oil for frying
  9. Garnish: confectioners’ sugar



  1. In a large bowl, sift together flour, confectioners’ sugar, and salt. Using a pastry blender, cut in butter and lard until mixture resembles coarse crumbs. Sprinkle ice water, 1 tablespoon at a time, over flour mixture, stirring until moistened. Gather dough into a ball. Divide dough in half; shape into 2 disks. Cover each with plastic wrap, and refrigerate at least 2 hours.


  1. In a medium saucepan, combine peaches, brown sugar, butter, vanilla, cinnamon, salt, and nutmeg. Cook over medium heat, stirring occasionally, until peaches are tender, approximately 20 minutes. Remove from heat, and let cool completely.
  2. On a lightly floured surface, roll 1 disk of dough 1⁄8 inch thick. Using a 41⁄2-inch round cutter, cut 6 rounds, and set aside. Repeat with remaining dough, rerolling scraps only once.
  3. Place approximately 1 tablespoon filling in center of each round. Fold in half, pressing edges together with a fork to seal. Refrigerate 1 hour.


  1. In a large Dutch oven, fill with oil to two-thirds full. Heat over medium heat until a deep-fry thermometer reads 350°. Cook pies in batches, turning occasionally, until golden brown, 6 to 8 minutes. (Adjust heat as needed to maintain 350°.) Let drain on paper towels. Garnish with confectioners’ sugar, if desired.

Strawberry Peach Pie Bites


  • 1 Package of Refrigerated Crescent Roll Dough
  • 1 Large Peach, (or 2 Small Peaches) cut into 8 wedges
  • 4 Strawberries, cut into 16 slices
  • 2 Tablespoons Butter, melted
  • 2 Tablespoons Sugar
  • ½ teaspoon cinnamon

For the Glaze:

  • ½ cup Icing Sugar
  • 1 to 2 Tablespoons Milk


  1. Preheat the oven to 375F.
  2. Unroll and separate the dough pieces on a parchment lined baking sheet.
  3. Mix together the sugar and cinnamon. Sprinkle approximately ½ teaspoon (or more depending on your tastes) evenly over each piece of dough. 
  4. Melt the butter and stir in the fruit pieces until evenly coated.
  5. Place 1 peach slice and 2 strawberry slices at the long end of each piece of dough.  
  6. Carefully roll it up like you would a regular crescent roll, pinching the sides closed to keep the fruit inside. 
  7. Brush any remaining butter on top of each one and sprinkle with cinnamon.
  8. Bake at 375F for 12 to 14 minutes or until golden brown. 

For the Glaze:

  1. Slowly add milk to the icing sugar, stirring as you go, until you get a smooth, slightly runny consistency.
  2. Drizzle it over the warm strawberry peach pie bites.
  3. Enjoy!

Cuban Guava Turnover Pastries


  • 1/2 cup of water
  • 1/2 cup of white sugar
  • Two cans of guava shells in syrup
  • Juice from 1 lemon (or about 2 tablespoons)
  • 1/4 teaspoon of vanilla extract (my optional addition)
  • A dash of cinnamon (my optional addition)
  • 1 box (2 sheets) of pre-made puff pastry, thawed
  • 1 egg
  • 2 tablespoons of water


1. Before you start doing anything else, make sure your puff pastry sheets are thawed! You can thaw them overnight in the fridge or on the counter – just refer to the box for specific instructions.

2. Combine the 1/2 cup of water and 1/2 cup of sugar in a small saucepan and heat over medium-high/high. Stir until the sugar dissolves, bring to a simmer, and allow to simmer, uncovered, for about 5 minutes. Remove from the heat and set aside.

3. Drain one can of guava shells, but do not drain the second can.  Place the drained shells and the shells/syrup from the second can in a blender or food processor. Puree until it is almost smooth. I like a few small lumps, but you can puree until it is totally smooth, if you’d prefer. Add in the lemon juice and pulse to combine.

5. Heat your oven to 350 degrees Fahrenheit.

6. Once the filling has cooled and the oven is at temperature, prepare your puff pastry. You have a couple different options: you can make large, rectangular pastries and cut them into serving-sized pieces after they’re baked, or you can make triangular pastries. I tried both methods and found the rectangular version a bit easier to deal with. It is easiest to cut the dough on a counter protected with wax paper or parchment paper. If you don’t have a very sharp knife, simply use a pizza cutter!

  • To make triangles, cut each puff pastry square into quarters. If you choose, you can then cut each square in half to make two smaller triangles. I tried both the quarter-sized triangles and the tiny triangles. You can’t put much filling in the smaller triangles, which could be a good thing or a bad thing1
  • To make rectangular pastries, cut each sheet into thirds. If you do this with both sheets, you can make three long pastries.

7. Place your filling on the prepared dough. Do not spread the filling all the way to the edges – make sure to leave space to close the pastry up!

  • If making triangular pastries, place filling on half of each square, as shown below. 

8. Fold over your triangles/cover with your unfilled rectangular dough and press closed with moistened fingers. Puff pastry tends to seal best if you press it with wet fingers, fold it over, and then press it in place with a fork. Fork marks are attractive around the pastries edges, too! Place closed pastries on a baking sheet.

9. After closing up all your pastries, make an egg wash by vigorously whisking the egg and water together. Brush or spoon the egg was across all pastry tops, spreading it as evenly as possible.

10. Place your baking sheet of pastries in the oven and bake until they are almost fully cooked. If you’re making triangular pastries, this may take 15-20 minutes. If you’re making rectangular pastries, it will be closer to 30-40. Luckily, puff pastry lets you know when it’s finished because it will be golden brown, puffy, and flakey. When the pastry is starting to brown, but already looking nice and puffy, open the oven and slide the oven rack out. Working quickly, spoon, pour, or brush the simple syrup you made in step #2 across the pastries. You will have some syrup left over – that’s okay. You can just keep it in the fridge for some mojitos later! After coating the pastries, allow them to finish baking. This should take approximately 5 minutes.

11. Remove the pastries from the oven once the puff pastry is flaky and golden brown. Allow them to cool slightly before cutting rectangular pastries into serving-sized pieces.

12. Serve and enjoy!

Baked Monte Cristo Turnovers


  • 1 egg
  • 1 tablespoon water
  • 2 tablespoons all-purpose flour
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 8 slices deli ham (Black Forest)
  • 4 slices deli Swiss cheese (about 4 ounces)
  • 2 teaspoons confectioners’ sugar
  • 1 cup pure maple syrup


  1. Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork.
  2. Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Roll the pastry sheet into a 12-inch square.  Cut into 4 (6-inch) squares.  Brush the edges of the pastries with the egg mixture.
  3. With a corner of 1 pastry facing you, place 2 slices ham and 1 slice cheese on the bottom half of the pastry.  Fold the pastry over the filling to form a triangle and press the edges to seal.  Crimp the edges with a fork.  Repeat with the remaining pastries.  Brush the pastries with the egg mixture.  Place the pastries onto a baking sheet.
  4. Bake for 20 minutes or until the pastries are golden brown.  Sprinkle the pastries with the confectioners’ sugar.  Serve with the maple syrup.

Recipe Tips

  • Easy Substitution: For a savory twist, serve with Dijon-style mustard instead of the maple syrup.

Copycat McDonald’s Fried Apple Pies

serves 6


  • 2 cups ½” diced apples, (peeled, cored and diced) approx 2-3 medium apples (I used 1 gala and 1 granny smith apple)
  • ½ tablespoon fresh lemon juice
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • ½ teaspoon cinnamon
  • pinch nutmeg
  • ½ cup water
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon kosher salt
  • ½ teaspoon pure vanilla extract
  • neutral oil (vegetable, canola or coconut oil)
  • 2 sheets Puff Pastry


  1. Remove puff pastry from freezer, unwrap pastry and place on a floured work surface to thaw.
  2. Meanwhile; in a large saucepan over medium heat combine apples, lemon juice, sugars, cinnamon and nutmeg.  Mix well.  Stir occasionally until mixture begins to bubble.
  3. Meanwhile combine water and flour in a mason jar or container.  Shake to combine.  Add to pot.  Continue boiling, stirring constantly until apples are softened, approximately 5 minutes.  Remove from heat, stir in vanilla.  Set aside to cool.
    In a heavy-bottomed pan with deep sides, heat about 1” oil to 350 degrees.
  4. Meanwhile, using a sharp knife cut each pasty sheet into 3 equal long pieces.  Lay pasty sheet strips out horizontally on floured work surface.  Place ¼ cup apple pie filling on the left half of each dough strip.  Moisten your clean fingers and wet the edge of the pastry.  Gently pick up the right side of the dough and fold dough on top of the left side, encasing the filling (if any filling seeps out push it back in).
  5. Gently press along the edge with the tines of a fork.  Once all pies are assembled fry them 2 at a time.  Cook for 3-4 minutes total, carefully flipping them over halfway through.  Remove pies from oil when they are a nice golden brown.  Place pies on a stack of paper towels.  Sprinkle them with sugar and cinnamon.  Repeat until all pies are cooked.
  6. Serve and Enjoy!

Egg, Avocado, and Cheddar Homemade “Hot Pockets”



  • 1 lb. store-bought or refrigerated pie crust
  • 6 large eggs, well beaten
  • kosher salt
  • Freshly ground black pepper
  • 1 avocado, mashed
  • 1 c. shredded Cheddar


  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper. On a floured work surface, roll out pie crust into a large rectangle and slice off rounded edges (if using store-bought). Slice into four strips.
  2. In a large nonstick skillet, pour in beaten eggs, season with salt and pepper, and scramble, 3 minutes. Spoon over bottom halves of pie crust. Top with avocado and cheddar and fold over tops.
  3. Use your fingers to pinch to seal and press the twines of a fork to crimp. Brush with egg wash and transfer to prepared baking sheet.
  4. Bake until golden and puffy, 18 to 20 minutes.


YIELDS 10-12


  • 1 (8 oz.) can of refrigerated crescent dough sheet or 1 (8 oz.) can of refrigerated crescent dinner rolls
  • 1 ½ tablespoons melted butter
  • 1 ½ tablespoons light brown sugar

For the filling:

  • 4 oz. softened cream cheese
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla-optional
  • ¼ cup strawberry jam

For the Glaze:

  • 1/3 cup powdered sugar
  • 1-2 teaspoons milk or cream


  • Preheat the oven to 350 F and line large baking sheet with parchment paper, set aside.
  • To make the filling mix softened cream cheese with ¼ cup powdered sugar and vanilla. Set aside.
  • Stir brown sugar and melted butter until sugar dissolves, set aside.
  • Open the can of crescent dough and unroll it barely over half. If using crescent dinner rolls, pinch the perforation to seal. Roll it in the opposite direction towards the middle (as shown on the picture above).
  • Using serrated knife cut the slices about ¾ inch thick. Pinch and pull middle of slice down to make a point, forming heart shape. Arrange them onto baking sheet leaving 2 inch space apart.
  • Press the center of each heart to make deep indentation in center of each roll. Indentation should be in shape of the heart, too.
  • Spread the cream cheese mixture in the indentation. 1 heaping teaspoon of filling per heart should be enough.
  • Spread strawberry jam over cream cheese. Top each with 1 teaspoon of jam or however much it can hold.
  • Brush the edges of each heart (around the filling) with the melted butter and brown sugar mixture.
  • Bake 16-18 minutes or until the edges are golden brown.
  • To make the glaze stir ¼ cup powdered sugar and milk. Start with 1 teaspoon milk and add more if needed to get desired consistency. Drizzle the hearts and serve.

Cherry Cheese Danish Ring


  • 1 (8 ounce) package cream cheese, softened
  • 1cup powdered sugar
  • 1 egg, seperated
  • 1teaspoon vanilla or 12 teaspoon almond extract
  • 2 (8 ounce) packages refrigerated crescent dinner rolls
  • 1 cup canned cherry pie filling
  • 1cup powdered sugar
  • 1 -2 teaspoon milk


  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine crean cheese, 1/3 cup powdered sugar, egg yolk, and vanilla; mix until smooth.
  3. Unrool crescent rolls and reserve four triangles for decoration.
  4. Separate remaining dough into 12 triangles and arrange on a 15″ round baking sheet (Baking stone preferably) with points toward the center.
  5. Roll dough into a 14″ circle to seal the seams.
  6. Cut the center out with a glass and discard.
  7. Spread cream cheese mixture over dough to within 1/2 inch of the edges; top with pie filling.
  8. Roll remaining dogh into a rectangle; 6″ wide and 7″ long.
  9. Cut lengthwise into 12 strips.
  10. Twist strips and place in a spoke-like fashion over filling.
  11. Press ends to seal at center and outer edges.
  12. Brush strips with lightly beaten egg white.
  13. Bake 25-30 minutes or until golden brown; cool slightly.
  14. For Glaze: Mix remaining powdered sugar and milk until smooth.
  15. Drizzle over coffee cake.


Prep time: 
Cook time: 
Total time: 
Serves: 14


  • 1 package of crescent rolls
  • ¼ cup softened light cream cheese
  • Sliced fresh roasted strawberries
  • 1.5 Tbsp reduced sugar strawberry jam, melted


  1. Preheat oven to 350F, spray a baking sheet and set aside.
  2. Unroll your crescent rolls and lay it out in one big piece, pinching together all seems.
  3. Spread your softened cream cheese on dough and then layer your strawberry slices.
  4. Very carefully roll up your dough lengthwise, pinch ends closed so no strawberries are peeking out.
  5. Using a serrated knife, cut into 14 bites size pieces.
  6. Arrange them on your tray in a circle shape, making sure they are close to each other but not touching or they may not bake properly. Bake in oven for 14-16 minutes.
  7. Carefully slide your ring onto a plate.
  8. Melt your jam in microwave for 25 seconds, drizzle over bites and serve warm. Each bite is 2sp or 2pp

Nutritional info, per bite (not incl strawberries) Calories.. 63..Fat 2.4g..Saturated fat 1g..Carbs 8.4g..Fiber 0g..Sugars 2g… Protein 1.4g