Wayne Gisslen

Turnovers

Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Components

  • Puff pastry dough
  • Fruit filling
  • Egg wash or Milk or water and granulated sugar

Method

Procedure

  1. Roll puff pastry dough ⅛ in. (3 mm) thick.
  2. Cut into 4-in.