These easy Puff Pastry Jam Turnovers use just five ingredients! A flaky pastry filled with a sweet jam of your choice and topped with a sugar glaze. A great brunch, snack or even dessert.

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When I was younger, there was nothing I loved more than warm apple turnovers. You know, the kind you buy in the frozen section of the supermarket. They were my all time favourtie thing ever. As the years past and I grew up, I still loved them. But figured I could make Homemade Easy Apple and Cinnamon Turnovers myself. They are amazing. I’ve also tried a variety of Nutella Pastries and Strawberry Hand Pies. So, I figured they would be great with jam as well. Why not right? I can’t tell you how absolutely easy these are to make and they are so delicious. My daughter isn’t a huge fan of jam, but ate FOUR of these. Four. Make at own risk…haha!

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Ingredients

• 1 sheet puff pastry
• 1/2 cup jam your choice
• 1 whole egg beaten
• 3/4 cup powdered sugar
• 2 tablespoons milk

REMEMBER, The full recipe with instructions is always found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat oven to 350 degrees f/180 degrees c. Line a large baking tray with parchment paper. Set aside
2. Unroll pastry – Unroll the puff pastry sheet and cut it into 9 equal squares.
3. Fill with jam – Place the squares on the parchment paper on top of the baking tray. Place a teaspoon of jam in the center of each square.
4. Fold pastry – Fold the pastry so it forms a triangle. (see step-by-step photos in post above). Firmly press down the edges of the pastry with a fork. Make sure they are firmly pressed together.
5. Brush pastry tops – Brush the tops of the pastry with the beaten egg. Peirce holes in the top of each turnover with a fork.
6. Bake – Bake between 18 – 20 minutes or until golden and puffed up. Remove from oven to cool.
7. Make glaze – Make the glaze by combining the powdered sugar with the milk. Stir until it becomes smooth, about 30 seconds to a minute.
8. Glaze and serve – Drizzle the glaze over the cooled turnovers. Can serve immediately or store in and airtight container in the fridge up to three days.

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Recipe Notes

• Use cold puff pastry – this is really important, so make sure you use puff pastry that you have either just defrosted or taken out of the fridge. If your kitchen is warm, place the pastry squares on the baking tray back in the fridge for about 10 minutes before filling. Warm puff pastry is really difficult to work with and will quickly lose it’s shape when filling and folding.
• Don’t overfill the pastry – It’s easy to want to put too much jam in the middle of these. Don’t because they will be very hard to close and most likely will burst open when baking. I put a heaping teaspoon into the center of each pastry square.
• Making the glaze – I like to make a thicker glaze so it holds it’s shape like you see here. I like to add a little milk at a time when making glaze until I reach the desired consistency.
• Use a bag to drizzle glaze – I used a small sandwich bag with a tiny hole cut in the corner to drizzle the glaze. It makes perfect lines.
• Make ahead – these can be prepared ahead of time and place on a baking tray, covered and kept in the fridge until baking time. You can do this up to one day before you bake them.

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Substitutions

• Jam – you can use any kind of jam you prefer for this recipe. I used partridgeberry/lingonberry jam. That is a unique jam that’s absolutely delicious if you can find it. But any jam like strawberry, blueberry, cranberry, raspberry or your other favourite flavours.
• Puff pastry – this kind of freezer pastry honestly works fantastic for this recipe. But you can use crescent roll dough, premade shortcrust pastry or even make your own if you feel up to it.
• Sugar glaze – this is my favourite way to make glaze as it’s so easy and tasty. You don’t have to glaze them if you prefer to leave it off. Or you can use a sugar top. Just sprinkle sugar on top of the unbaked turnovers. You can even make a chocolate glaze by adding 1 tablespoon of cocoa powder to the powdered sugar.

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Storage for the Jam Turnovers

• At room temperature – You can keep these at room temperature up to about a day. Just keep them in an air tight container.
• In the fridge – These turnovers will keep in the fridge up to about three days in an airtight container.
• In the freezer – Yes, you can even freeze them, but it’s best to freeze them ungl azed. Place them in freezer proof bag or container. Seal properly and store up to about two months.

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Frequently Asked Questions

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