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Fruit Turnovers (Frozen Puff Pastry Dough)
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 039 02
FRUIT TURNOVERS (FROZEN PUFF PASTRY DOUGH)
Yield 100
Portion 1 Danish
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
346 cal
33 g
4g
22 g
5 mg
155 mg
9 mg
Ingredient
Weight
Measure
Issue
PUFF PASTRY DOUGH,SQUARES,FROZEN
12-1/2 lbs
100 each
EGG WASH
181-7/8 gm
3/4 unit
PIE FILLING,APPLE,PREPARED
6 lbs
3 qts
2 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
EGG WASH
181-7/8 gm
3/4 unit
Method
1 Prepare 50 Danish squares in a batch. Thaw at room temperature 5 minutes on a lightly floured working surface. Rolling out is not
necessary.
2 Prepare 1/2 recipe Egg Wash (Recipe No. D 017 00). Use 3/4 cup egg wash. Lightly brush entire surface of each square. Set
aside remaining 3/4 cup egg wash for use in Step 5.
3 Place about 2 tbsp filling in center of each square. Fold upper right corner over lower left corner to form a triangle. Seal by
crimping edges together.
4 Make two 1-inch slits in the center.
5 Lightly spray each pan with non-stick cooking spray. Place 24 turnovers on each pan.
6 Brush lightly with remaining egg wash.
7 Using a convection oven, bake 15 minutes in a 350 F. with low fan, open vent or until golden brown.
8 Cool. Glaze if desired, with Vanilla Glaze or Variations, Recipe Nos. D 046 00, D 046 01, D 046 02.
Notes
1 In Step 3, pie filling, prepared, fruit (apple, blueberry, cherry, or peach) may be used as filling. Place in mixer bowl. Using whip, mix
on medium speed 15 seconds to break up large pieces.
2 In Step 3, 7 pounds 11 ounces of cherry, pineapple, or strawberry jam may be used, per 100 portions.
3 Prepare in batches as dough becomes difficult to work with in 15 minutes.



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Fruit Turnovers (Frozen Puff Pastry Dough)

Yield: 100 Portion: 1 Danish
Calories: 346 cal
Carbohydrates: 33 g
Protein: 4g
Fat: 22 g
Cholesterol: 5 mg
Sodium: 155 mg
Calcium: 9 mg

Ingredient Weight Measure Issue
PUFF PASTRY DOUGH,SQUARES,FROZEN 12-1/2 lbs 100 each
EGG WASH 181-7/8 gm 3/4 unit
PIE FILLING,APPLE,PREPARED 6 lbs 3 qts
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
EGG WASH 181-7/8 gm 3/4 unit

Method:
1 Prepare 50 Danish squares in a batch. Thaw at room temperature 5 minutes on a lightly floured working surface. Rolling out is not
necessary.
2 Prepare 1/2 recipe Egg Wash (Recipe No. D 017 00). Use 3/4 cup egg wash. Lightly brush entire surface of each square. Set
aside remaining 3/4 cup egg wash for use in Step 5.
3 Place about 2 tbsp filling in center of each square. Fold upper right corner over lower left corner to form a triangle. Seal by
crimping edges together.
4 Make two 1-inch slits in the center.
5 Lightly spray each pan with non-stick cooking spray. Place 24 turnovers on each pan.
6 Brush lightly with remaining egg wash.
7 Using a convection oven, bake 15 minutes in a 350 F. with low fan, open vent or until golden brown.
8 Cool. Glaze if desired, with Vanilla Glaze or Variations, Recipe Nos. D 046 00, D 046 01, D 046 02.
Notes
1 In Step 3, pie filling, prepared, fruit (apple, blueberry, cherry, or peach) may be used as filling. Place in mixer bowl. Using whip, mix
on medium speed 15 seconds to break up large pieces.
2 In Step 3, 7 pounds 11 ounces of cherry, pineapple, or strawberry jam may be used, per 100 portions.
3 Prepare in batches as dough becomes difficult to work with in 15 minutes.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/breads_and_sweet_doughs/fruit_turnovers_frozen_puff_pastry_dough.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence