My turnovers didn't look anything like yours. I discovered it was probably not the best recipe choice to make on a hot day with 2 and 4 year olds:) We had filling everwhere. The dough got too warm and we rolled the center part too thin. The fork marks were pretty erratic and we had cherry juice spilling out of the vents as they baked because we put too much filling in each one. But we had fun and in spite of massacring the recipe they tasted really great. The only complaint was that I wouldn't let them each eat more than one before dinner:)

Puff is definitely challenging to work with on a hot day or in a hot kitchen, but it sounds like all of the fun you had compensated for your struggles. In the end, who cares what they look like. I used to be way more picky - now, if I use good ingredients and the end result tastes great, that's all that really matters :)

in a good way. Made these with strawberry/apple/rhubarb compote. I think working with puff pastry is a matter of experience. It's fiddly. I think one of them looked like yours, Kim. But delish!

Yes, you need to be organized and work quickly with puff pastry. It needs to be kept cold at all times to ensure the best puff. It does take practice. Glad you tried it out! Cheers!

Hi,

I tried making one with stawberry compote. Everything went well and perfect till I bake them. The strawberry starts coming out thru the holes that i make with knife. How do i prevent this from happening?

Thank you,

Fiona

Perhaps your compote needed to be a bit thicker so it is less prone to oozing out of the vents. Also, make sure not to over-stuff them as this will cause the filling to leak out when the pastry rises. Cheers!

I tried again with frozen strawbeery. The result is not good. The filling oozing out of the vent.. Should I use fresh strawberry instead? I didn't over stuff them.

When making compote, it is best to use fresh fruit that is in season (for flavor, texture and water content). Frozen fruit, especially strawberries, will contain more water than fresh. Perhaps your compote still wasn't thick enough so you may need to reduce it more or add more sugar and/or cornstarch. Also, make sure to really seal the seams and vent the tops of the dough. Good job at practicing and continuing to perfect the turnovers. Cheers!

Is there a puff pastry recipe on your site? I don't seem to find it

No, sorry, not at this time. Eventually, this technique will be covered in the Cooking School. Cheers!