Nectarine Plum Turnovers

Found in Southern Living Aug 2023

 

3 large nectarines, unpeeled, thinly sliced (about 2.5 cups)

3 red or black plums, unpeeled, thinly sliced (about 1.5 cups)

3 tbsp light brown sugar

3 tsp cornstarch

1/2 tsp ground cinnamon

pinch of salt

1 17oz pkg frozen puff pastry sheets, thawed but cold

flour for work surface

1 large egg, beaten

1 1/2 cups powdered sugar

1/2 tsp vanilla extract

2-3 tbsp whole milk, as needed

 

Preheat oven to 400°F. Line a large baking sheet with parchment paper; set aside. Stir together nectarines, plums, brown sugar, cornstarch, cinnamon, and salt in a bowl until combined. Set aside.

 

Roll each sheet of puff pastry (2 sheets total) into a 12" square on a lightly floured work surface. Cut each square into 4 6" squares (8 squares). Place about 1/3c nectarine mixture on center of each square. Brush edges of filled dough with beaten egg. Fold dough in half over filling to form triangles. Press edges to seal and crimp with a fork. Refrigerate until firm, about 15 minutes.

 

Brush top of each chilled pastry with some of the beaten egg. Cut 3 3/4" slits into the top of each pastry. Bake in preheated oven until golden brown, 22-25 minutes. Remove from oven; let cool slightly on baking sheet, about 10 minutes.

 

Whisk together powdered sugar, vanilla and 2 tbsp of the milk in a small bowl until smooth, adding up to 1 tbsp remaining milk, 1 tsp at a time, until desired consistency. Drizzle glaze over slightly cooled turnovers.