Fresh Apricot Turnovers

Fresh Apricot Turnovers
1 pound fresh apricots, sliced
1 T. lemon juice
Grated zest of 1 lemon
¾ c. sugar
1 T. water
¼ t. nutmeg
Salt to taste
Pie pastry or puff pastry
1 egg
1 T. water

Combine apricots, lemon juice, lemon zest, sugar, 1 tablespoon water, nutmeg, and salt in a
heavy saucepan. Cook over medium heat for 25 minutes or until thickened, stirring occasionally.

Cool to room temperature.

Cut the pastry into 4- to 5-inch squares. Beat the egg with 1 tablespoon water. Spoon 2 to 3
tablespoons of the apricot mixture into the center of each square and moisten the corners with the
egg mixture. Fold the pastry over diagonally to form a triangle and press to seal.

Place on baking sheet. Brush with the egg mixture and sprinkle with additional sugar. Bake at
400 degrees for 20 to 25 minutes or until golden brown.
Serve with vanilla ice cream.

Serves 6.

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