Iced Lemon Turnovers
A delicious and easy-to-make lemon dessert made of flaky puff pastry filled with lemon curd or pie filling and glazed with a sweet icing
Servings: 8 turnovers
Calories: 450cal
Cost: $10
Equipment
- 2 medium-sized baking sheets
- pastry cutter
- Measuring cups & spoons
- Oven adjusted to the center rack position
- parchment paper
Ingredients
Lemon Turnovers
- ½ cup lemon filling
- 17.3 ounces puff pastry
Icing
- 1½ cups powdered sugar
- 2 tablespoons milk
Instructions
- 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.)
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1pastry | Calories: 450cal | Carbohydrates: 56g | Protein: 5g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 3mg | Sodium: 196mg | Potassium: 43mg | Fiber: 1g | Sugar: 27g | Vitamin A: 7IU | Calcium: 11mg | Iron: 2mg