Monday, August 3, 2009

Blueberry Turnovers




With blueberries at their peak, I decided it was high time I made a baked good with them as the star! I've never made a turnover before, so this was a great way to use them.

This was a great and simple recipe. It's like a little hand held blueberry pie which is perfect for outdoor entertaining during the summer time. The only thing I wish was that the filling stayed inside the pastry better so there would be more of the filling. I tried everything to seal shut the edges, but to no avail. A little always bubbled through. But all in all this was a perfect little summer time dessert that was deliciously sweet with a flaky and buttery crust.

Ingredients
Source: Martha Stewart

FOR THE DOUGH
  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) cold unsalted butter, cut into pieces
  • 4 to 8 tablespoons ice water

    FOR THE FILLING
  • 2 cups mixed fresh berries, such as blueberries, raspberries, strawberries (quartered lengthwise), and blackberries (halved if large) (I just used blueberries)
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • Juice of 1/2 lemon, about 4 teaspoons
  • Eggwash (1 egg beaten with 1 tablespoon water)
  • Sanding sugar or granulated sugar to garnish , optional

    Directions
    Prepare dough: In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining. Sprinkle with 4 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 4 tablespoons more ice water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess. (I don't use a food processor for my dough...I just do it in a bowl with a hand held pastry blender)

    Transfer half of the dough (still crumbly) onto a piece of plastic wrap. Form into a square 3/4 inch thick; wrap tightly in plastic. Repeat with the other half. Refrigerate until firm, at least 1 hour (and up to 3 days).

    Prepare filling: In a medium bowl, toss together berries, granulated sugar, cornstarch, and lemon juice.

    Preheat the oven to 425. On a lightly floured surface, roll first disk out to an 8-by-12-inch rectangle. Cut into six 4-inch squares. Spoon berry mixture into the center of each square. Brush 2 opposite sides of each square with egg wash and fold into triangles. Crimp edges to seal. Transfer to a parchment paper-lined baking sheet. Repeat with second dough.

    Brush tops with eggwash. Sprinkle with sugar if desired and make a 1/2 inch incision to create a steam vent in the middle of each of triangle. Bake until golden brown and crisp, 20 to 25 minutes, rotating sheet pan halfway through.

4 comments:

the happy couple said...

how very decadent! looks delicious.

Erin said...

YUM! That looks awesome!

Colleen said...

These look so cute and delicious!

Stephanie said...

That looks so gorgeous!

 

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