Description
Easy, Summer Nectarine Turnovers with frosting that are so delicious and sweet. Let the kids help bake this delicious dessert and enjoy a fresh, fruity bite of sweetness!
Ingredients
Scale
Turnover Ingredients:
- One Package of Pepperidge Farm Puff Pastry Dough
- 4–5 Fresh Nectarines
- 3 tsp of Lemon Juice
- 1/4 cup of Dark Brown Sugar
Classic Icing Ingredients:
- 1 cup of Powdered Sugar
- A Pinch of Salt
- 1–2 spoons of Hot Water
- 1 tsp of Lemon Juice
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Flour your work areas with all-purpose flour and lay the dough on it. With a rolling pin, roll out the dough until the creases of the folds of the dough are blended in and the rectangular shape is a little larger than the original.
- Begin cutting the dough into squares. You should end up with about 6-8 squares from each dough. Make sure that the squares are resting on a floured surface so the dough does not stick to your counter.
- The next step is to wash, dry, and cut the nectarines into small cubes. I use a salad chopper to create a small, even-cut square.
- Place the nectarines in a sieve and over a small bowl to collect all the juice. Sprinkle them with freshly squeezed lemon and brown sugar. Gently mix to combine.
- Begin assembling the nectarine turnovers by placing one tablespoon of the nectarine mixture in the middle of the squared dough.
- Next, place a pastry brush in water and use it go over the edges of the square. Top with another squared dough and close the edges by taking the edge fork and using it to press the top dough edges down. Do this all around the turnover and place it on a baking pan with parchment paper.
- Bake in the oven on 350 degrees Fahrenheit, until the dough has puffed up and is golden brown. Once ready, take out of the oven and let rest on the pan for five minutes. Transfer to a cooling rack.
- In the meantime, begin making the icing. Combine all the icing ingredients: powdered sugar, lemon, salt, and hot water until you reach your desired consistency. If the icing is too watery, add more powdered sugar. If it is too, sticky add more water.
- Once the turnovers are completely cooled, you can start to drizzle the turnovers and spread the icing over the top of the turnover. Top it off with more chopped nectarines.
- Serve and enjoy!
Nutrition
- Serving Size: 1
- Calories: 146
- Sugar: 25g
- Sodium: 37mg
- Fat: 2.7g
- Saturated Fat: 1.3g
- Carbohydrates: 30.8g
- Fiber: 1.7g
- Protein: 1.4g
- Cholesterol: 0mg
Keywords: Nectarine desserts, nectarine turnovers, pepperidge puff pastry