Lingonberry Turnovers

Lingonberry Turnovers

It is clean out the refrigerator time. At least it is for me. This week I am getting ready for my annual Mother’s Day event. I needed to make room in my refrigerator for supplies of the feast. I had one sheet of puff pastry left over after making Turkey Pot Pie Pizza. I also had a few too many jars of open jams and preserves. The lingonberry preserves called out to me. The inspiration was turnovers – a treat we very much enjoy.

Lingonberries make me think of Germany. I first tasted them on one of my trips there. I hope to get back there soon. My mom wants me to go with her to visit the family again this year. Lingonberries are used in many dishes and sauces in Europe. I do not see them often as fresh fruit here. Their tart flavor makes the type of preserves or jam I prefer. I like the sweet-tart combination.

Turnovers are simple and easy. I have made them with pie filling, chocolate, fruits, and nutella. You can also make savory ones. The possibilities are endless. I am sure I first made them 15+ years ago using a recipe from Pepperidge Farm either on the puff pastry box or their website. I did not print or save that recipe for whatever reason (probably because it was too easy). I searched and cannot find it on their website now. The vanilla glaze is a standard one and probably found in thousands of cookbooks and websites.

Do you have clean out the refrigerator recipes? Or do you create them depending on what is in the fridge? It is fun to be creative and not waste food by using or re-vamping leftovers. All it takes is a little inspiration.

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Lingonberry Turnovers
 
Prep time
Cook time
Total time
 
Ingredients
For the turnovers:
  • 1 puff pastry sheet, thawed
  • Lingonberry preserves
  • 1 egg
  • 1 teaspoon milk or water
For the glaze
  • 1 tablespoon butter
  • ½ teaspoon vanilla
  • 1 cup powdered sugar
  • Half-n-half
Instructions
For the turnovers:
  1. Preheat the oven to 400 degrees F. Grease a large baking sheet.
  2. In a small bowl, beat the egg and milk to make an egg wash.
  3. On a lightly floured surface, roll out the puff pastry to a 8 X 12-inch rectangle. Cut the rectangle into 6 squares, 4 X 4-inches. Place 2 tablespoons of the preserves in the middle of each square. Brush the edges of each square with the egg wash. Fold each square in half to form a triangle. Use a fork to crimp the edges together and seal. Place triangles on the baking sheet. Brush tops with egg wash. Bake for 15 minutes or until golden brown. Transfer turnovers to a cooling rack. Drizzle turnovers with vanilla glaze. Serve slightly warm or at room temperature.
For the glaze:
  1. Put the butter in a microwave safe small bowl. Melt the butter in the microwave. Add vanilla and powdered sugar. Add a little half-n-half, about 1 teaspoon at a time, and stir until smooth and at the consistency for drizzling. You can drizzle over the turnovers using a spoon or by placing the glaze in a plastic zip-top bag, cutting a small hole in the corner, and then using the bag to pipe the glaze on the turnovers.

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Comments

    • says

      Thank Amy! It was because I you that I bought the puff pastry to begin with. How great the ongoing inspiration for good food is because of fellow bloggers.

  1. says

    Lingonberries? I only see those when I’m at Ikea! I’ll have to be on the lookout for lingonberry jam at my market. Although I do have a ton of other half full jams that could be of use in a turnover! I should clean out my fridge too!

  2. says

    I love ligonberries! We’re lucky to have a Scandinavian market nearby when the urge for a tart pie hits. These turnovers sound like a wonderful alternative! My fridge clean up usually isn’t so sweet…I typically end up with lots of veggie heavy soups, casseroles or fried rice dishes…

  3. says

    Get this – I have BOTH puff pastry in the freezer that needs to be used soon, AND lingonberry preserves in the fridge. Seriously! Thanks for the stellar idea. I even have 10X sugar on hand. Tusen tag!

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