-
1
Line a baking sheet with parchment paper; set aside.
-
2
On a lightly floured work surface, roll out Puff Pastry dough to a 17 1/2-by-9 1/2-inch rectangle, about 1/8 inch thick.
-
3
Using a dry pastry brush, sweep off excess flour.
-
4
Using a pastry cutter or pizza wheel, trim to a 16-by-8-inch rectangle.
-
5
Cut out eight 4-inch squares.
-
6
Place squares on the prepared baking sheet; cover with plastic wrap and chill until firm, at least 1 hour or up to 8 hours.
-
7
Meanwhile, prepare desired Fruit Filling, and set aside.
-
8
In a small bowl, whisk together egg yolk and cream; set egg wash aside.
-
9
Divide the filling equally among the pastry squares, placing it in the center.
-
10
Brush edges with egg wash.
-
11
Fold dough diagonally over filling to form a triangle, and press to seal.
-
12
If desired, crimp the edges using the floured tines of a fork.
-
13
Place filled turnovers on a baking sheet, cover with plastic wrap, and freeze until firm, 20 to 30 minutes.
-
14
The filled turnovers can be frozen for up to 3 weeks; no need to thaw before proceeding.
-
15
Preheat the oven to 375F.
-
16
Brush tops of turnovers with egg wash, being careful not to let it drip over the edges, as this will prevent even puffing.
-
17
Sprinkle generously with sugar, and bake, rotating sheet halfway through, until turnovers are puffed and deep golden, 30 to 35 minutes.
-
18
Using a thin metal spatula, immediately transfer turnovers to a wire rack to cool.
-
19
They are best eaten the same day they are baked.
-
20
Pear filling: Peel, core, and cut 2 medium pears into 1/2-inch dice.
-
21
In a medium bowl, combine the pears with 2 tablespoons cornstarch, 2 teaspoons freshly squeezed lemon juice, 1/2 teaspoon five-spice powder, a pinch of salt, and 2 teaspoons sugar.
-
22
Raspberry-peach filling: In a small bowl, stir together 3 tablespoons freshly squeezed lemon juice with 1 tablespoon cornstarch; set aside.
-
23
In a small saucepan, combine 3/4 cup fresh raspberries, 1 1/4 cups sugar, and a pinch of salt.
-
24
Cook, stirring, over medium heat until mixture begins to simmer.
-
25
Stirring constantly, add the cornstarch mixture, and simmer, stirring occasionally, until mixture has thickened, 8 to 10 minutes.
-
26
Transfer to a bowl, and refrigerate until chilled.
-
27
Meanwhile, cut 1 medium peach into 1/2-inch dice, and place in a medium bowl.
-
28
Strain raspberry mixture into the saucepan, then add 3/4 cup raspberries.
-
29
Cook until bubbling and thickened.
-
30
Let cool, then stir into the peaches.
-
31
Blueberry filling: Slice 10 fresh sage leaves into fine julienne; set aside.
-
32
In a small saucepan, combine 1 cup fresh blueberries, 3 tablespoons freshly squeezed lemon juice, and a pinch of salt.
-
33
Cook over medium heat until blueberries begin to burst.
-
34
Stir in 3/4 cup sugar, and simmer until mixture thickens enough to coat the back of a spoon, 6 to 8 minutes.
-
35
Transfer mixture to a medium bowl, and refrigerate until well chilled.
-
36
Stir 1/2 cup blueberries into chilled blueberry sauce.
-
37
Follow instructions for filling turnovers, sprinkling the blueberry filling with 1 teaspoon sage.
