Plum Turnovers

overhead view of a plum turnover on a wire rack

4.83 from 23 votes

Flaky, hand-held plum turnovers filled with fresh summer plums. It's a great recipe if the kids want to help, because they can each make their own.

Prep Time25

Cook Time15

Total Time40

Course: Dessert

Cuisine: American

Servings: servings

Calories: 340kcal

Author: Julie Clark

Ingredients

For the Crust

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 large egg

For the Filling

2 1/2 cups sliced plums (6-7 plums)
4 tablespoons granulated sugar
1 tablespoon cornstarch

Instructions

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). 2 1/4 cups all-purpose flour, 1 teaspoon granulated sugar, 12 tablespoons cold unsalted butter, 3/4 teaspoon salt
Add the vinegar and ice water one tablespoon at a time while stirring. Add enough water just until the dough comes together. 1 teaspoon vinegar, 8-10 tablespoons ice water
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 400ºF. Line a baking sheet with parchment paper.
In a large bowl, stir together the sliced plums, sugar and cornstarch. In a separate bowl beat together the egg with 1 tablespoon water. 2 1/2 cups sliced plums, 4 tablespoons granulated sugar, 1 tablespoon cornstarch, 1 large egg
Cut the chilled dough into 8 pieces. On a lightly floured work surface, 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. Cut 1-2 small slits in the tops of each pastry.
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!

Notes

To make square pastries, cut the dough in a rectangle instead of a circle.
Refer to the article above for more tips and tricks.

The calories shown are based on the recipe making 8 turnovers, with 1 serving being 1 turnover. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition