If you're in the market for a quick and tasty pastry, you've come to the right place. These not-too-sweet turnovers can be enjoyed for breakfast or dessert, and will be out of the oven in less than an hour. We were able to keep the ingredient list short without skimping on flavor by using ingredients that pack a punch, such as fresh ginger and lemon zest. The prunes (dried plums) are naturally sweet keeping the filling super simple, while the nutty brown butter glaze balances out the tartness. Check out that pretty drizzle, too!
For the turnovers:
½ cup pitted prunes
1 ½-inch piece ginger, peeled and roughly chopped (1½ teaspoons)
½ teaspoon lemon zest (from ½ a lemon)
1½ teaspoons lemon juice
1 8 oz. can crescent rolls
1 egg, lightly beaten
For the glaze:
1 tablespoon unsalted butter
2 ounces cream cheese, at room temperature
½ cup confectioners’ sugar
1 to 2 tablespoons whole milk
How to Make It
Preheat oven to 375°F. Combine prunes and 1/3 cup water in small saucepan and bring to a boil. Reduce heat to low, cover, and simmer until soft, 8 to 10 minutes.
Transfer mixture to food processor and add ginger, lemon zest, lemon juice, and a pinch of salt. Process until smooth.
Unroll the crescent roll dough on a lightly-floured piece of parchment paper and separate into triangles. Gently stretch each one so that all sides are about the same length. Spread a scant tablespoon of filling on each one, leaving a ¼” border. Fold each triangle in half, long end to long end, aligning to seal. Crimp the edges with a fork, and cut vents with a sharp paring knife on the top. Brush with beaten egg.
Transfer parchment paper to a baking sheet and bake until golden brown, 14 to 16 minutes.
Prepare the glaze: Melt butter in a small skillet until it foams and begins to brown, 1 to 2 minutes. Transfer to a small bowl and add the cream cheese, whisking until smooth. Add powdered sugar, 1 tablespoon milk, and a pinch of salt and whisk to combine. Add additional tablespoon of milk to thin out glaze if necessary. Drizzle over baked turnovers. Serve warm.
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