09 August, 2014

Strawberry Jam Turnovers

These turnovers were mentioned in Salamandastron. I made them small biscuits with homemade jam and puff pastry dough. They would be great to put on a saucer with your cup of tea if you're feeling fancy. Some unfortunate oven problems prevented my puff pastry dough from puffing properly, but they still tasted quite good. These are not very sweet, so if you want a more cookie-like treat you can dust them with powdered sugar after baking or sprinkle with granulated sugar before baking.

Please remember, if you're making your own puff pastry dough you should start it the day before.

Strawberry Jam Turnovers

Prep time: (Not including making the dough, if you're doing that) 30 minutes
Cook time: 10-15 minutes
Total time: 40-45 minutes

Yield: 3 to 4 dozen micro-turnovers


  1. Preheat oven to 425 degrees Fahrenheit. 
  2. Take your dough from the fridge and turn it onto a lightly floured surface. Using a lightly floured rolling pin, roll it out to about 1/8 of an inch thick.
  3. Cut the dough into 2.5 inch rounds or squares (I used the rim of a wine glass to make circles because I don't have any cookie cutters...that aren't Star Wars shaped...)
  4. Cover a baking sheet with parchment paper and transfer your dough pieces. Place about a 1/2 teaspoon of jam in the center of each piece. 
  5. Fold the dough over to make a half-moon or triangle, covering the jam.
  6. Use a fork to crimp and seal the edges of each turnover. (You can tell I overfilled some of these and they leaked during the crimping. Use a paper towel to wipe the worst of the leak so you don't end up with burned jam at the edges.)
  7. Place the baking sheet into the oven and bake for 10-15 minutes, or until golden brown.
  8. Slide the parchment paper with the turnovers onto racks to cool before storing in a sealed tupperware. 

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