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Korean Yuzu Turnover Pie

Last Modified: November 12, 2020 - Published by: christieathome - Comments: 5 Comments

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Korean Yuzu Turnover Pie. It's a delicious puff pastry filled with korean yuja jam. 4 ingredients and only 30 minutes! Perfect for dessert for yourself or to easily impress guests!

This yuzu lemon pie really easy to make and takes about 20 minutes in the oven to bake! It's one of my favourite pastries ever thanks to the flakey puff pastry and the soft sweet yuzu jam!

Korean Yuzu Turnover

I came across this pastry when I was shopping at my Korean grocery store called H-Mart and I saw this turnover pie that looked like an apple turnover but was called Yuzu pie. So I decided to recreate at home and my yuzu pie recipe turned out to be a success!

The yuzu flavour is so lovely paired with the flakey puff pastry. So of course I had to share this yuzu pie recipe here so you can try making your own Yuzu Pie at home!

Other recipes you may like!

APPLE CINNAMON WONTONS
Vegan Apple Galette

What's a yuzu?

Yuzu fruit (Citrus junos) is a hybrid citrus fruit also known as yuja. It originated in China over 1,000 years ago and now grows in Japan, Korea, and other parts of the world.

It's a small fruit with a diameter of 2–3 inches (5.5–7.5 cm). It has a relatively thick yellow skin. It's also more aromatic and much sourer than other citrus fruits.

Where can I purchase Yuzu jam?

It can be purchased at any Korean grocer like H-Mart.

Korean Yuzu Turnover

For this recipe

You will need the following ingredients for this yuzu pie:

  • 2 puff pastry sheets 425 grams each
  • 1 cup yuzu honey citron jam
  • 2 tbsp oat milk
  • Cane sugar for sprinkling

How to make Yuzu Pie

  • Preheat oven to 355 degrees F.
  • Slice puff pastry sheets into large square that can be folded over into a rectangle. Fill puff pastry with 2 tbsp of yuzu jam.
Korean Yuzu Turnover
  • Brush oat milk on edges. Fold puff pastry over and seal the edges well to prevent jam from leaking out using fingers.
Yuzu Jam
  • Seal edges with fork at an angle. Using a knife slice 3 cuts on top of the pastry to allow air to escape as it bakes.
Korean Yuzu Turnover
  • Brush milk over top. Sprinkle cane sugar over top.
Sprinkle sugar over pie
  • Bake for 20 minutes. Transfer to wired rack. Allow it to cool before eating.
  • Note: Some of the jam will leak out and it’s normal.

Give it a try!

Well I hope you give my Korean Yuzu Pie Turnover recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

Thanks for visiting my blog! If you enjoyed this yuzu dessert, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!

Made this recipe and loved it?

If you could leave a star rating, I would greatly appreciate it 🙂 Thanks so much!

Take care,
Christie

*This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs

Korean Yuzu Turnover

Korean Yuzu Pie Turnover (30-min. Recipe)

christieathome
Korean Yuzu Turnover Pie. It's a delicious puff pastry filled with korean yuja jam. 4 ingredients and only 30 minutes! Perfect for dessert for yourself or to easily impress guests!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine asian, korean
Servings 8 pies
Calories 458 kcal

Equipment

Baking Sheet
Baking Liner
Measuring Cups and Spoon Set
Santoku Knife

Ingredients
  

  • 2 sheets puff pastry
  • 1 cup yuzu honey citron jam store bought at Korean grocer
  • 2 tbsp oat milk
  • Cane sugar for sprinkling

Instructions
 

  • Preheat oven to 355 degrees F.
  • Slice puff pastry sheets into large square that can be folded over into a rectangle. Fill puff pastry with 2 tbsp of yuzu jam.
  • Brush oat milk on edges. Fold puff pastry over and seal the edges well to prevent jam from leaking out using fingers.
  • Seal edges with fork at an angle. Using a knife slice 3 cuts on top of the pastry to allow air to escape as it bakes.
  • Brush milk over top. Sprinkle cane sugar over top.
  • Bake for 20 minutes. Transfer to wired rack. Allow it to cool before eating.
  • Note: Some of the jam will leak out and it’s normal.

Nutrition

Calories: 458kcalCarbohydrates: 57gProtein: 5gFat: 23gSaturated Fat: 6gSodium: 168mgPotassium: 72mgFiber: 1gSugar: 21gVitamin A: 8IUVitamin C: 4mgCalcium: 20mgIron: 2mg
Keyword korean yuzu turnover pie, yuzu jam, yuzu lemon pie, yuzu pie, yuzu pie recipe, yuzu turnover pie
Tried this recipe?Tag me @christieathome and hashtag #christieathome so I can share it in my stories!
Previous Post: « Asian Tofu Vegetable Stir Fry
Next Post: Vegan Coconut Mango Sago »

Reader Interactions

Comments

  1. Molly

    March 11, 2020 at 2:18 pm

    5 stars
    This pie was sooo easy to make and it was DELICIOUS! Super easy and only took 4 ingredients. Can't beat that.

    Reply
  2. Katherine | Love In My Oven

    March 12, 2020 at 9:54 pm

    5 stars
    I love coming to your blog and seeing all of your Asian delicacies, Christie! These look so flaky and delicious!

    Reply
  3. Rosemary Squires

    April 01, 2020 at 1:27 pm

    5 stars
    I have 1 more roll of phyllo dough and I wonder if it would work for these! Thank you for sharing what Yuzu is! It was interesting to read 🙂

    Reply
    • christieathome

      April 01, 2020 at 1:52 pm

      Thanks Rosemary! Good question. Since the jam is liquidy it may soak through the phyllo dough and cause for it to get soggy. I would suggest to use puff pastry for this recipe.

      Reply
  4. Michelle | Sift & Simmer

    August 28, 2020 at 4:13 pm

    5 stars
    These yuzu hand pies look so tasty, Christie! I love yuzu jam -- such a treat!

    Reply

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About Christie

My name is Christie. I enjoy sharing mostly pan-Asian recipes from around the world. So that you can make them from the comfort of your own home. In my spare time, I enjoy spending it with my wonderful husband and two dogs, Bear and Maddie, outdoors in nature

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