Fruit Turnovers

Directions

1. 1
   Line a baking sheet with parchment paper; set aside.
2. 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. 3
   Using a dry pastry brush, sweep off excess flour.
4. 4
   Using a pastry cutter or pizza wheel, trim to a 16-by-8-inch rectangle.
5. 5
   Cut out eight 4-inch squares.
6. 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. 7
   Meanwhile, prepare desired Fruit Filling, and set aside.
8. 8
   In a small bowl, whisk together egg yolk and cream; set egg wash aside.
9. 9
   Divide the filling equally among the pastry squares, placing it in the center.
10. 10
    Brush edges with egg wash.
11. 11
    Fold dough diagonally over filling to form a triangle, and press to seal.
12. 12
    If desired, crimp the edges using the floured tines of a fork.
13. 13
    Place filled turnovers on a baking sheet, cover with plastic wrap, and freeze until firm, 20 to 30 minutes.
14. 14
    The filled turnovers can be frozen for up to 3 weeks; no need to thaw before proceeding.
15. 15
    Preheat the oven to 375F.
16. 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. 17
    Sprinkle generously with sugar, and bake, rotating sheet halfway through, until turnovers are puffed and deep golden, 30 to 35 minutes.
18. 18
    Using a thin metal spatula, immediately transfer turnovers to a wire rack to cool.
19. 19
    They are best eaten the same day they are baked.
20. 20
    Pear filling: Peel, core, and cut 2 medium pears into 1/2-inch dice.
21. 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. 22
    Raspberry-peach filling: In a small bowl, stir together 3 tablespoons freshly squeezed lemon juice with 1 tablespoon cornstarch; set aside.
23. 23
    In a small saucepan, combine 3/4 cup fresh raspberries, 1 1/4 cups sugar, and a pinch of salt.
24. 24
    Cook, stirring, over medium heat until mixture begins to simmer.
25. 25
    Stirring constantly, add the cornstarch mixture, and simmer, stirring occasionally, until mixture has thickened, 8 to 10 minutes.
26. 26
    Transfer to a bowl, and refrigerate until chilled.
27. 27
    Meanwhile, cut 1 medium peach into 1/2-inch dice, and place in a medium bowl.
28. 28
    Strain raspberry mixture into the saucepan, then add 3/4 cup raspberries.
29. 29
    Cook until bubbling and thickened.
30. 30
    Let cool, then stir into the peaches.
31. 31
    Blueberry filling: Slice 10 fresh sage leaves into fine julienne; set aside.
32. 32
    In a small saucepan, combine 1 cup fresh blueberries, 3 tablespoons freshly squeezed lemon juice, and a pinch of salt.
33. 33
    Cook over medium heat until blueberries begin to burst.
34. 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. 35
    Transfer mixture to a medium bowl, and refrigerate until well chilled.
36. 36
    Stir 1/2 cup blueberries into chilled blueberry sauce.
37. 37
    Follow instructions for filling turnovers, sprinkling the blueberry filling with 1 teaspoon sage.