15 minute Mini Turnovers

It was raining, gloomy, and cold outside. I was tired, hungry, and equally as cold inside. I had a box of puff pastry dough in the freezer and a couple jars of pumpkin butter and fig butter in the pantry. Mini fruit turnovers were all I needed to warm the house with the scent of the holidays, and warm my insides with this quick breakfast fix.

We're keeping it EASY with this blog post. 3 ingredients maximum, you probably have 2 of the 3 in your kitchen- your favorite fruit jam or spread and an egg. You can find a box of puff pastry dough in the frozen aisle of your grocery store.

Puff pastry dough comes in sheets of two per box. Cut the dough into small 3 inch squares.

I love my Pumpkin Butter Spread and Fig Butter Spread from Trader Joes. I drop a small teaspoon dollop of fruit spread into the center of each pastry square. Using my fingers, I fold the squares in half into a triangle and firmly press the edges together.

With all the pastry squares filled and folded, I make an "egg wash" of one egg and a tablespoon of water whisked together. I use a pastry brush and brush the pastry triangles with the egg wash to achieve a lovely shiny golden baked dough, or if you don't have a pastry brush, use a paper towel to dab the egg wash over the pastry triangles. I used my mini heart shaped cookie cutter to cut a steam vent into each pastry triangle, but you can certainly use a knife and cut small vents.

Bake at 400 degrees F for 15 minutes and your breakfast is good to go.