Mmmmm… I love fruit!
I love it fresh. I love it cooked. I just love it!
You know who doesn’t love it?? Mr. Quart! He enjoys apples.
Yep, just apples. No berries, no bananas, no grapes, plums, or pears. Nada.
I guess it’s just more for me 🙂 ‘Cause I LOVE Fruit!
Last fall, I made some Apple Turnovers, which are soooo good and so easy. Today, I made another turnover. Only this time, I stuffed it with Nectarines and Raspberries.
These Hand Pies – or Turnovers – whichever you prefer, are so easy to make.
They start off with a Puff Pastry Sheet.
Then add the fresh fruit.
Then seal up the sides and bake!
Once they are baked, you can leave them “naked”.
Or… add some MORE sugar to the top!
To me, that’s the only way a turnover should be!
While your baking, do you wear an apron? I wanna know!
Enter for a chance to WIN an apron for Mom and a matching apron for your Daughter.
The aprons have been donated by Suzi Homemaker Embrodiery and will be embroidered with a Cupcake and initial valued at $53.00. Thanks so much!
Nectarine Raspberry Hand Pies
- 1 medium Nectarine
- 1/4 C Raspberries
- 2 Tbsp. Sugar
- 1 sheet Frozen Puff Pastry, thawed
- 1 egg
- Preheat oven to 400 deg F.
- Line a cookie sheet with parchment paper or silicon mat.
- Slice nectarine into 1/2 inch chunks.
- Place Nectarines and Raspberries in a bowl and toss with sugar. Allow to sit while Puff Pastry is defrosting.
- Cut Pastry into 4 squares.
- Whisk egg with a teaspoon of water to create and egg wash and paint egg wash around edges of the pastry.
- Add 1/4 cup of the fruit to a corner of the pastry square, then fold pastry over to create a triangle.
- Using a fork, pinch the seams closed.
- Coat with egg wash and sprinkle some sugar on top.
- Bake for 20 – 25 minutes. Rotate pan if necessary half way though.
- Allow to cool for 10 minutes and then serve to you hungry family!
- If desired, make a sugar glaze with 1/2 cup powered sugar and 2 tsp of milk. Stir until smooth and drizzle over pies.