We wouldn’t blame you if you ate these turnovers for breakfast.
Made from store-boughtpuff pastry, they also couldnt be easier to make.
If you have ever suffered a leaky pastry before, fear not, this recipe is leak-proof.
Credit:Antonis Achilleos; Prop Stylist: Matthew Gleason; Food Stylist: Emily Nabors Hall
This also gives the butter in the puff pastry a chance to resolidify, creating extra-exceptional layers.
Line a large baking sheet with parchment paper; set aside.
Cut each square into 4 (6-inch) squares (you will have 8 squares total).
Place about 1/3 cup nectarine mixture on center of each square.
Brush edges of filled dough with beaten egg.
Fold dough in half over filling to form triangles.
Press edges to seal, and crimp with a fork.
Refrigerate until firm, about 15 minutes.
Brush top of each chilled pastry with some of the beaten egg.
Cut 3 (3/4-inch) slits into the top of each pastry.
Bake in preheated oven until golden brown, 22 to 25 minutes.
Remove from oven; let cool slightly on baking sheet, about 10 minutes.
Drizzle glaze over slightly cooled turnovers.
