I love a good turnover and I almost always make my own, they are super easy and really quick to put together (especially if you use the ultimate kitchen cheat and use shop bought puff pastry, shhh we won’t tell anyone 😉 ) Previously I have shared apple turnovers with you, this time around I am taking a twist on an American favourite and sharing with you, peanut butter and blueberry jam turnovers.
These buttery flakey treats are going to please fans of this American classic flavour combination and those that are a little willing to give something different a try.
Jam or Jelly
Technically there is a difference. From what I can tell jam uses the whole fruit where as jelly just uses the juice. It doesn’t really matter what you use in these, I have used jam, as it’s far more widely available in the UK but if you are a purest and want to use a fruit jelly then please do 😀
I used a good quality blueberry jam because I can’t get enough of blueberries, but use your favourite flavour. Strawberry, grape, raspberry….. the list is endless choose the flavour that makes you or your guests happiest 😀
I am very open about using shop bought pastry, it’s fast and usually, it works out cheaper than making it yourself, especially in the UK where butter is not the cheapest thing in the isle. The convenience of buying it ready made is brilliant and it makes making turnovers at home a real cinch!
If you can try and buy an all-butter puff pastry as it will make your turnovers flakier and taste so much better but buy what you can afford or get hold of. They will still taste better than anything you can buy in a shop.
- 375 gram block/sheet puff pastry, (13 ounces)
- 1 medium egg - beaten
- 9 teaspoons peanut butter - smooth or crunchy
- 6 generous teaspoons good quality blueberry jam, (or flavour of your choice)
- 3 teaspoons of large granulated sugar (optional)
- Take your pastry out of the fridge 10 minutes in advance of using it and preheat your oven to 190C / 375F / Gas mark 5.
- If using a sheet of puff pastry then unroll it if using a block then roll it out to 15 and ½ inches long by 9 inches wide (approx. 40 cm x 23 cm). Cut in half lengthways, then into 3 width ways.
- Beat your egg in a small bowl and have a small pastry brush to hand.
- Add 1 and ½ teaspoons of peanut butter to each square and slightly spread it out not getting to close to the edges.
- Add a generous teaspoon of jam on top of the peanut butter.
- Brush the edges with egg and fold over each of the squares and crimp along the edges. If you don't have a crimping tool then a fork will do a great job. Then cut 3 small slits across the top of each turnover to allow the steam to escape.
- These are best eaten on the day of making but can be kept in an airtight tin for 3 days.
- Pop them in the oven and bake them for 15 minutes, then check on them. They should be golden in colour and nicely puffed up.