Best 3 Mini Apricot Turnovers Recipes

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Indulge in the tantalizing flavors of homemade Mini Apricot Turnovers, a delectable treat that combines the sweetness of apricots with a flaky, buttery crust. These bite-sized pastries are perfect for any occasion, whether it's a casual brunch, an afternoon tea party, or a special holiday gathering. With just a few simple ingredients and a touch of culinary magic, you can create these golden-brown turnovers that will leave a lasting impression on your taste buds. This recipe provides detailed instructions for creating the perfect pastry dough, along with two enticing filling variations: a classic apricot filling and a delightful cream cheese apricot filling. Get ready to embark on a delightful baking journey as you discover the secrets to crafting these irresistible Mini Apricot Turnovers.

Check out the recipes below so you can choose the best recipe for yourself!

EASY APRICOT TURNOVERS



Easy Apricot Turnovers image

These little turnovers make a nice special late breakfast or mid morning treat, with a large milky coffee or have them for a quick dessert served with a scoop of ice-cream and/or whipped cream :) *You can use mashed, canned apricots in place of the conserve or jam. Also, try with other fruits such as cooked apple or berry conserves or jams. Your choice:)

Provided by Jen T

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 3

1 sheet ready rolled frozen puff pastry (thawed)
4 tablespoons apricot conserve or 4 tablespoons apricot jam
2 tablespoons sifted icing sugar

Steps:

  • Pre heat the oven to 375'F/190'C.
  • On a floured board cut the pastry with a sharp knife into four squares.
  • Place a tablespoon of apricot conserve on to the middle of each square of pastry.
  • Using a pastry brush, brush the edges of each with a little cold water and fold each square over to form a triangle.
  • Gently press the edges together.
  • Place carefully on a baking sheet and bake for 15-20minutes, or until risen and golden brown.
  • Remove to a wire rack to cool a little then dust generously with the sifted icing sugar and serve.
  • *If you don't have ready rolled pastry just use 8oz/225g ready puff pastry and roll out on floured board to make a 10"/25cm square, then cut into four squares.

Nutrition Facts : Calories 384.5, Fat 23.4, SaturatedFat 5.9, Sodium 152.8, Carbohydrate 39.6, Fiber 0.9, Sugar 12.2, Protein 4.5

MINI APPLE TURNOVERS



Mini Apple Turnovers image

These cute little pastries are so yummy! I'm tempted to hoard them for myself when I make a batch, but I always end up sharing. -Merrill Powers, Spearville, Kansas

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 10

1 package (8 ounces) cream cheese, softened
3/4 cup butter, softened
1 egg, separated
3 tablespoons cold water, divided
2 cups all-purpose flour
7 cups thinly sliced peeled tart apples
3/4 cup sugar
1-1/2 teaspoons ground cinnamon
Additional sugar, optional
Vanilla ice cream

Steps:

  • In a large bowl, beat cream cheese and butter until smooth. Refrigerate the egg white. Beat egg yolk and 2 tablespoons water into cream cheese mixture. Gradually add flour until well blended. Shape pastry into a ball. Cover and refrigerate for 1 hour., Meanwhile, in a large skillet, combine the apples, sugar and cinnamon. Cover and cook over low heat for 8-10 minutes or until apples are tender. Remove from the heat., Turn the pastry onto a lightly floured surface. Roll to 1/8-in. thickness; cut into 4-in. circles. Top each circle with apple mixture. Brush edges of pastry with water; fold pastry over filling and seal edges well. , In a small bowl, whisk egg white and remaining water; brush over pastry. Sprinkle with additional sugar if desired., Place on greased baking sheets. Bake at 375° for 18-22 minutes or until golden brown. Remove to wire racks to cool. Serve with ice cream.

Nutrition Facts : Calories 167 calories, Fat 9g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 89mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

UN-RUGELACH MINI TURNOVERS



Un-Rugelach Mini Turnovers image

Provided by Rose Levy Beranbaum

Categories     Cookies     Brunch     Dessert     Bake     Hanukkah     Kid-Friendly     Cream Cheese     Apricot     Walnut     Fall     Cinnamon     Jam or Jelly     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about twenty-two 3 1/2-inch turnovers

Number Of Ingredients 20

Dough
1/2 of an 8-ounce package cream cheese, softened
8 tablespoons unsalted butter, softened
2 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
1 cup (sifted into the cup and leveled off) bleached all-purpose flour
1/8 teaspoon salt
Filling
approx. 3 tablespoons granulated sugar
2 tablespoons, packed light brown sugar
1/4 teaspoon ground cinnamon
1/4 cup + 2 tablespoons golden raisins
1/2 cup coarsely chopped walnuts
1/3 cup apricot lekvar or preserves (well stirred)
Topping
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
2 tablespoons milk
Equipment
Two 12- by 17-inch cookie sheets or inverted half-size sheet pans, lined with parchment or foil

Steps:

  • Food Processor Method
  • In a food processor with the metal blade, place the cream cheese and butter and process until smooth and creamy, scraping the sides once or twice. Add the sugar and vanilla and process for a few seconds to incorporate them. Add the flour and salt and pulse just until the dough starts to clump together.
  • Electric Mixer Method
  • In a mixing bowl, beat the cream cheese and butter until blended. Beat in the sugar and vanilla extract. On low speed, beat in the flour and salt just until incorporated
  • Both Methods
  • Scrape the dough into a piece of plastic wrap and press it together to form a ball. Place the dough in a bowl, cover it well, and refrigerate for at least 2 hours, or overnight.
  • Make the Filling
  • In a medium bowl, with a fork, stir together the sugars, cinnamon, raisins and walnuts until well mixed.
  • Using a 1 1/4 inch cookie scoop or a tablespoon measure, scoop out level measures of dough, placing them on a cookie sheet. Refrigerate the dough. Remove one piece of dough and roll it quickly between floured palms to form a ball. Dust it well with flour and place it between two sheets of plastic wrap. Use the flat bottom of a tumbler to press the ball flat and then a light rolling pin to roll it into a 3 1/2-inch circle. Remove the top sheet of plastic wrap and spread rounded 1/2 tablespoons of apricot lekvar or preserves evenly over the dough, almost to the edge. Carefully place 2 teaspoons of the nut mixture on one half of the dough circle, leaving a narrow border. Use the plastic wrap to lift the other half of the dough up and over the filling to encase it. Leaving the plastic wrap in place, press along the border of the dough to seal in the filling. Remove the plastic wrap, brush away any excess flour, and place the turnover on a prepared cookie sheet. Repeat with the remaining dough and filling, leaving at least 1 1/2 inches between each turnover. For the best shape, cover the turnovers with plastic wrap and refrigerate for at least 30 minutes before baking.
  • Preheat the oven to 350°F. at least 15 minutes before baking. Set the oven racks so that they divide the oven into thirds.
  • In a small bowl, stir together the sugar and cinnamon for the topping.
  • With a pastry brush or feather, brush each turnover with milk and sprinkle evenly with the sugar and cinnamon topping.
  • Bake for 15 to 20 minutes or until lightly browned. For even baking, rotate the cookie sheets from top to bottom and back to front halfway through the baking period. Use a small pancake turner to transfer the turnovers to wire racks to cool completely.
  • Store
  • Airtight, room temperature, up to 5 days; frozen, up to 3 months.
  • Understanding
  • This cream cheese dough can be more fragile and tender than the one used for pies and tarts (it contains no water to develop gluten), because it does not need strength due to the small size of the pastries.

Tips:

  • For a crispier crust, brush the turnovers with melted butter before baking.
  • To make the turnovers ahead of time, bake them according to the directions, then let them cool completely. Store the turnovers in an airtight container in the refrigerator for up to 2 days, or freeze them for up to 2 months.
  • To reheat the turnovers, preheat the oven to 350 degrees Fahrenheit. Place the turnovers on a baking sheet and bake for 10-12 minutes, or until they are warmed through.
  • Serve the turnovers with a dollop of whipped cream, ice cream, or your favorite fruit sauce.
  • Feel free to experiment with different fillings. Some other delicious options include apple pie filling, cherry pie filling, or lemon curd.

Conclusion:

These mini apricot turnovers are a delicious and easy-to-make treat that are perfect for any occasion. They are flaky, buttery, and filled with a sweet and tangy apricot filling. Whether you serve them for breakfast, lunch, or dinner, these turnovers are sure to be a hit. So next time you are looking for a special treat, give these mini apricot turnovers a try. You won't be disappointed!

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