Iced Lemon Turnovers
Lemon Puff Pastry Turnovers are a delicious summer pastry recipe. Made with puff pastry, lemon pie filling sugar, and egg; they are the perfect way to celebrate the summer season! They’re quick and easy to make, and they have all of the delicious flavors that you love in your favorite lemon desserts with little effort.
These easy turnovers are made by combining ready-made puff pastry with canned lemon pie filling. They bake up to a golden-brown, fluffy texture that is buttery, crispy, and perfectly delicious. These pastries taste just like a treat from the local bakery made easily right in your own kitchen.
What I personally love most about these summer pastries is that they don’t require any fuss with dough or fillings. You’ll be able to whip up batches of these turnover treats quickly. They’re also great because they can be frozen until enjoyed. Why not enjoy the taste of the summer even if it is a chilly fall or winter day?
How to Make Ice Lemon Turnovers
There is really not much to these lemon turnovers. You really just thaw the puff pastry, unroll, cut, fill, and bake these pastries.
Defrosting the frozen dough is key. It must come to room temperature which makes it easier to work with. Personally, I defrost the pastry dough in the refridgerator overnight and then I bring it to room temperature right before baking.
Cutting the pastry squares is really easy as this dough is not overly sticky when brought to room temperature. On a dry, lightly-floured surface, unwrap the dough. Using a pastry cutter, cut the dough into 9 even squares.
Add a tablespoon of lemon curd or pie filling to the very center of each pastry square.
Bring the dough over to form a football shaped triangle. Use a fork to press the edges together to seal each pie. Surprinsingly, an egg wash is not needed to seal these pastries.
Once they are all filled, bake for about 15-17 minutes and then glaze them with some icing once cooled.
The icing I prefer for my baked pastries is a simple water/milk powdered sugar icing. The less liquid you use, the thicker the icing will be and quicker it will set.
The final result? A tasty, flaky, golden brown lemon turnover that tastes absolutely delightful!
- Use a good quality puff pastry dough. This will make a big difference in the texture and flavor of your turnovers. I prefer the Pepperidge Farm brand which you can find in your grocer’s freezer.
- Don’t overfill the turnovers. You want there to be enough filling to flavor the pastry, but not so much that it oozes out when you bake them. About one tablespoon is perfect!
- Seal the edges of the turnovers well with a tip of a fork. This will help prevent the filling from leaking out and will also help the turnovers hold their shape.
- Bake the turnovers until they are golden brown. This will give them a nice crust and ensure that the filling is cooked through. This can take anywhere from 20-22 minutes.
- Let the turnovers cool completely before icing. This will help the icing to stay put and set.
- If you don’t have puff pastry dough, you can use another type of pastry dough, such as pie dough or phyllo dough.
- You can use any type of filling you like. Some popular options include blueberry, apple, peach, etc.
- If you want to add some tang to your glaze use lemon juice, and a little bit of water until you get the desired consistency.
- Lemon turnovers are best served fresh or thawed from frozen.
- Let the turnovers cool completely.
- Place them in an airtight container.
- Refrigerate for up to 5 days.
To reheat the turnovers, simply remove them from the refrigerator bake them in a preheated oven at 350 degrees Fahrenheit for about 10 minutes, or until they are heated through.
You can also freeze lemon turnovers for up to 3 months. To do this, simply place the cooled turnovers in an airtight container and freeze. When you are ready to eat them, thaw them overnight in the refrigerator and then reheat them as directed above.
More Lemon Desserts to Try
- Lemon Dump Cake
- Lemon Blueberry Pound Cake
- Lemon Snowball Cookies
Iced Lemon Turnovers
- 1/2 cup lemon filling
- 17.3 ounces puff pastry
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- Heat oven to 400°F. line a baking sheets with parchment paper.
- Unwrap thawed pastry and cut them in half with a pastry cutter. Cut them once again across to make 4 total squares per puff pastry roll.
- Place the squares on a parchment-lined baking sheet. Each should be at least two inches apart.
- Add one tablespoon of filling to each square.
- Fold over the edges to form a football shape.
- Using a fork, crimp the edges of each pastry.
- Bake on the center oven rack for 20-22 minutes or until golden-brown.
- Allow pasries to cool for 15 minutes before icing.
- Once cooled, swizzle an even amount of icing on each and allow the icing to set before enjoying (about 10 minutes.)
- Nutritional values may vary and are meant to be a guide.