Jam Turnovers

Preheat the oven to 400 F.

Unroll the piece of puff pastry. Cut the pastry into 9 evenly sized squares.

Spoon one tablespoon of jam onto one side of each of the pieces of dough. Leave a border of ½” near where you put the jam. When all the squares have been filled, brush the perimeter of the square with the beaten egg using a pastry brush. Gently fold the pastry over to make a triangle. Gently press around the filling and press down on the edges slightly to seal the turnover.

Transfer the turnovers to a parchment paper lined pan. Brush the tops of the turnovers with the remaining beaten egg.

Bake at 400 F for 20 minutes or until the tops of the turnovers are golden brown. Remove pan from oven. Transfer the baked turnovers to a cooling rack and let them cool for 5-10 minutes before putting the glaze on top.

In a small bowl, stir together the milk and icing sugar. You are looking for a very thick glaze that will stay white when drizzled over the turnovers. It should be slightly thicker than Elmer’s Glue but still runny enough to drip easily off a fork or spoon. You may need to adjust the amount of icing sugar or milk accordingly to achieve the right consistency. If adding more milk, do so in very small increments as the icing sugar gets runny very quickly.

Use a small spoon to drizzle the glaze over the turnovers, moving you hand back and forth to create a zigzag pattern. Let the glaze set for 5-10 minutes and serve warm.

Note: Low sugar fruit spreads will ooze out a lot more which is why I advise only using jam.