I often want an easy breakfast for those weekends when you are too lazy to make breakfast. This recipe hits all those check boxes. I had some leftover pineapple jam when I made Pineapple Tarts so I made some turnovers with it. You can use other jams as well or even some apple pie filling. It is quite a versatile recipe.

Defrost the puff pastry according to the directions on the box. Cut the puff pasty into rectangles. Fill the center of the rectangles with 1-2 tablespoons of jam. Roll the puff pastry so that the bottom overlaps just slightly.

Make some slices at the top of the puff pastry. This allows the air to escape while baking. Brush the tops of the turnover with an egg wash. To make the egg wash, crack an egg in a bowl and gently scramble the egg. Sprinkle some sugar on the tops of the turnover.

Preheat oven to 400 degrees F. Bake the turnovers for 15-20 minutes or until the puff pastry is nice and golden.

Ingredients

• Pineapple jam
• Frozen puff pastry
• 1 Egg
• Sugar for dusting

Directions

1. Defrost the puff pastry according to the directions on the box.
2. Cut the puff pasty into rectangles.
3. Fill the center of the rectangles with 1-2 tablespoons of jam.
4. Roll the puff pastry so that the bottom overlaps just slightly.
5. Make some slices at the top of the puff pastry. This allows the air to escape while baking.
6. Brush the tops of the turnover with an egg wash. To make the egg wash, crack an egg in a bowl and gently scramble the egg. Sprinkle some sugar on the tops of the turnover.
7. Preheat oven to 400 degrees F. Bake the turnovers for 15-20 minutes or until the puff pastry is nice and golden.
8. Cool slightly before serving. Enjoy!

If you liked this recipe, try out the other recipes on the blog.