ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fresh Fig and Grape Turnovers

Charles E. Walton IV
Yield Makes 8 turnovers
Make sure to preheat the oven fully before baking so the pastry will brown and be flaky. Figs pair well with blueberries, peaches, nectarines, or your favorite fresh fruit—experiment. Prep: 35 minutes, Bake: 20 minutes.


  • 1 (17.3-ounce) package frozen puff pastry
  • 2 tablespoons sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon fresh lemon zest
  • 1/2 teaspoon ground cinnamon
  • 8 to 10 firm ripe fresh figs, stems trimmed, quartered, and cut into 1/2-inch chunks (about 2 cups)
  • 1 cup seedless red or white grapes, halved crosswise (about 25 grapes) or the equivalent in blueberries or diced peeled peaches or nectarines
  • 1 large egg, separated
  • 2 tablespoons milk or whipping cream

How to Make It

  1. Preheat oven to 400°. Thaw puff pastry in package at room temperature 15 to 20 minutes; carefully unwrap. Keep 1 square of pastry refrigerated while working with the other. Roll pastry on lightly floured wax paper from center into a 10-inch square. Cut into 4 equal squares. Repeat with second sheet.

  2. Combine sugar and next 3 ingredients in a large bowl. Add figs and grapes, and gently stir until blended.

  3. Place egg white in a small bowl; lightly beat. Place egg yolk and milk in a second bowl, and lightly beat until blended. Working with 4 squares of pastry at a time, lightly brush egg white along edges of 2 adjacent sides of each square. Spoon about 1/3 cup sugared fruit onto 1 side of pastry. Fold over to make triangles, and press edges to secure. Repeat with remaining pastry.

  4. Place turnovers on a lightly greased baking sheet. Lightly brush tops with egg yolk mixture. Bake at 400° for 20 minutes or until puffed and golden brown. Cool on a wire rack before serving.