Plum Turnovers

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Flaky plum turnovers filled with fresh summer plums.

I can’t believe it is August! I just posted a lunchbox recipe the other day which is crazy. I know many parts of the U.S. start up school soon, but here in Massachusetts it starts right around Labor Day. So I can pretend we still have most of the summer left, and not think about school. Instead I’ll just focus on all that lovely summer fruit and baking.

Instead of a full blown pie, I decided to make plum turnovers. I love that they are already in individual servings. And it’s a great recipe if the kids want to help, because they can each make their own. Of course you can’t do that with full pies… well maybe you can if you really like pie 🙂



I recommend serving these warm with a bit of vanilla ice cream. Unfortunately we were out of ice cream when I was making these (it tends to disappear around here). However we came up with a solution. We topped the plum turnovers with a bit of sweetened Greek yogurt. It was just as cool and creamy as ice cream, and it was a perfect contrast to the warm pie.

For the plum turnovers, choose plums that are ripe but still firm. Taste a slice, and the sugar in the recipe can be adjusted if needed. The filling is so simple with only 3 ingredients! The plums, of course, and some sugar and a bit of cornstarch to thicken the juices. Beautiful fresh fruit doesn’t need much to make it shine. Enjoy!


Plum Turnovers

4.83 from 23 votes
Flaky plum turnovers filled with fresh summer plums.
Servings 8 servings
Cook Time 15 minutes
Total Time 15 minutes

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For the Crust

For the Filling


  • In a bowl whisk together the flour, sugar, salt. Cut the butter into pieces and add to the flour mix. Using a pastry blender, two forks, or your hands and work the butter into the flour until the mixture is sandy with some larger pieces of butter left (about the size of peas).
  • Add the vinegar and ice water one tablespoon at a time while stirring. Add enough water just until the dough comes together.
  • Transfer the dough onto a counter and gently shape into a circle. Wrap the dough in plastic wrap and refrigerate 1 hour or up to overnight.
  • Preheat the oven to 400 degrees.
  • Stir together the sliced plums, sugar and cornstarch. In a separate bowl beat together the egg with 1 tablespoon water.
  • Cut the chilled dough into 8 pieces. Roll each one out into a thin circle about 6 inches across. Place ⅛ of the filling into the middle of each circle. Brush the edges with the beaten egg. Fold the dough over the filling to create a half circle. Crimp the edges with a fork.
  • If the dough begins to soften, refrigerate the turnovers until the dough firms up before baking.
  • Bake for 15-18 minutes or until the crust is golden brown. Allow to cool and then serve with ice cream!


Calories: 340kcal | Carbohydrates: 40g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 377mg | Potassium: 132mg | Fiber: 1g | Sugar: 11g | Vitamin A: 735IU | Vitamin C: 4.9mg | Calcium: 17mg | Iron: 1.8mg
Calories 340

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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6 years ago

3 stars
I just tried this recipe today. The crust turned out great, but the filling had way too much liquid. While the taste was wonderful, the process was messy and very time consuming. In addition, as I could see that the filling was not firm enough, I added more corn starch. This didn’t help much. Not sure what went wrong. I will probably just use pastry sheets next time.

Megan Allgood
2 years ago

5 stars
These turned out wonderful! After reading reviews of filling, I decided to reduce the Italian plums on the stove with the the sugar, cornstarch and a few tbsp of strawberry jam. After cooling and chilling the dough, the turnovers baked to perfection. We have had them as a morning pastry, afternoon snack and as dessert with vanilla ice cream. I will be making another round with the remaining home-grown Italian plums to freeze. 🙂

Last edited 2 years ago by Megan Allgood
2 years ago

5 stars
I used home canned plums that i had on hand and pureed them up with just a little of the sweetened juice and added a smidge more corn starch. My 10uo asked me to make them again soon. They were good hot, warm and cold.

3 years ago

Can I freeze the filling?

3 years ago

4 stars
These are good. The only thing I did differently was add more cornstarch to the filling after reading through the comments. And I made them with Mango Tango plums so they are a little tart. They’ll be perfect with vanilla ice cream though. I absolutely love the crust! I think next time I’ll make them with the red plums. 😁

I shared these with some friends who loved them. So they were definitely a success!!

4 years ago

If I used pre made frozen pastry sheets, what type is best;

– Puff Pastry?
– Butter Puff Pastry?
– Shortcrust Pastry?

4 years ago

Would these be easy to freeze?

4 years ago

5 stars
I was gifted a large box of plums and search done recipes and cane across yours. Thank you so much for such a great recipe. They are delicious and I topped with Greek yogurt too, absolutely delish!

Beth Cook
5 years ago

5 stars
Beautifully done. Mine were perfect and delicious. What a great use for plums. I had no idea that they tasted so good baked. The plums just melted and made the perfect fruit filling. Thank you!

7 years ago

5 stars
I love the idea of using plums, I never think to use them! They would be perfect in a pie!

4 years ago

5 stars
I followed this recipe except I used puff pastry sheets and I substituted apples and pears canned filling. It was delicious.