Flaky plum turnovers filled with fresh summer plums.
Hi there! This is Sherri stopping by from The Well Floured Kitchen to share this yummy summer fruit dessert.
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!
- 2 1/4 cups all-purpose flour
- 1 teaspoon granulated sugar
- 12 tablespoons cold unsalted butter (6 ounces)
- 3/4 teaspoon salt
- 1 teaspoon vinegar
- 8-10 tablespoons ice water
- 1 egg
- 2 1/2 cups sliced plums (6-7 plums)
- 4 tablespoons granulated sugar
- 1 tablespoon cornstarch
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 1/8 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!
More Recipes with Summer Fruit from The Well Floured Kitchen