Each delicious bite of these flaky Plum Turnovers are the perfect balance of sweet and tart!

Plum Turnovers with Puff Pastry

Life changes so fast. I’ve spent so much of my life doing the same thing over and over. I like routine, I will always have a schedule but I also like trying new things, too. As a family we have been more intentional about stepping outside of our comfort zone – taking more day trips to do fun things, trying new food, updating our outdated wardrobe, and taking in new experiences. I haven’t regretted trying anything new yet!

If you have fresh fruit to use up, make sure you make Easy Apple Crumble , Cinnamon Roll Peach Cobbler , and No Churn Blueberry Cheesecake Ice Cream !

What You’ll Need for the Turnover

1 box Puff Pastry, Thawed

2 1/2 cups Plums, Peeled & Diced

4 tbsp Sugar

1 tbsp Corn Starch

1 Egg White

What You’ll Need for the Icing

1 cup Powdered Sugar

1 tsp Vanilla

1 tbsp Milk

How to Make Plum Turnovers

Make sure the Puff Pastry is thawed first.

Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.

Unroll the two sheets of Puff Pastry and place one sheet on each baking sheet. Using a pizza cutter, cut each Puff Pastry sheet in 4 even squares (you will have 8 total) and separate leaving space between each one.

Peel and dice 6-7 plums to reach 2 1/2 cups. Place into a small bowl and combine with 4 tbsp sugar and 1 tbsp cornstarch. Taste the mixture and add more sugar if necessary. Note: Keep in mind the icing will add more sweet to the turnovers, too! You want them to be a nice balance of tart and sweet.

Divide the mixture evenly between the centers of the 8 squares. Note: Be careful not to overfill, you don’t want a huge mess when you fold the dough over. You may have a little extra filling, you can use it as an ice cream topping!

Brush the edges of the 8 squares with egg white and fold over to enclose the plum filling.

Bake for 20 minutes, or until the puff pastry is golden brown.

Once cooled, combine 1 cup powdered sugar, 1 tsp vanilla, and 1 tbsp milk to make the icing and drizzle evenly over the turnovers.

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Fresh Southern Peach Cobbler

Puff Pastry – You are better off storing the Puff Pastry in the refrigerator instead of the freezer so it’s thawed when you are ready to use it. (That’s only if it’s not more than a day or two!)

Plums – The number of plums you use will vary depending on their size. Fresh plums are a little smaller than store bought.

Store Bought Plums – If you are using store bought plums, make sure they are ripe so they are juicy and not dry.

Overfilling – Be careful not to overfill, you don’t want a huge mess when you fold the dough over. You may have a little extra filling, you can use it as an ice cream topping!

Icing – If you like your icing thinner, just add an additional tbsp of milk.