12-16 turnovers
Ingredients for Dough
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup cold butter (2 sticks)
- 1/2 cup sour cream
Ingredients for Filling
- 2 tablespoons cornstarch
- 1/2 cup sugar
- 1 1/2 cups raspberries, fresh or frozen, or use mixed berries
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 egg
Directions
To make the crust, whisk together the flour, salt and baking powder.
Cut the cold butter into slices, and work it into the flour mixture (using a wooden spoon) until it is unevenly crumbly, with larger bits of butter remaining intact.
Stir in the sour cream. The dough will be lumpy, but cohesive.
Move the dough onto a well-floured surface, and bring it together, with a few quick kneads.
Pat the dough into a rough square, then roll it into a 8″ x 10″ rectangle.
Dust both sides of the dough with flour. Starting with one of the shorter (8″) ends, fold it into thirds like a business letter, flip it over (so the open flap is on the bottom), and turn it 90 degrees.
Roll the dough into an 8″ x 10″ rectangle again. Fold it in thirds, wrap in plastic and place in the refrigerator to chill for at least 30 minutes (or overnight) before using.
While the dough is chilling, make the filling. Mix the cornstarch with enough cold water to dissolve it.
In a bowl, add sugar to raspberries, tossing to combine. Stir in vanilla and cinnamon, as well as cornstarch water mixture.
Heat the mixture in a saucepan over low heat, stirring, until the berries soften and fall apart. The mixture will be thick and jam-like, even though it doesn’t really warm up much; this will take about 5 minutes. Cook until mixture thickens. (You can prepare the filling up to several days before; cover and refrigerate until you’re ready to use it). Filling should be at room temperature when assembling the turnovers.
Preheat the oven to 400 degrees. To assemble the turnovers, roll the chilled dough into a 16″ square. Cut sixteen 4″ squares (or make bigger turnovers by cutting larger squares).
Place about 1-2 teaspoons of filling slightly off-center in each square. (Don’t put too much filling, or the dough will be difficult to close, and the filling will ooze out).
For a tighter seal, brush two adjoining edges of each square with 1 egg beaten with 1 tablespoon cold water. Fold the pastries in half diagonally, to create triangular turnovers. Press the edges with a fork to seal. (It’s very important to not put too much jam filling inside, or else the jam will ooze out of the pastries. This will make it difficult to close completely and correctly. I used leftover dough to help seal pastries that had openings.)
Place the turnovers on a baking pan, preferably one lined with a non-stick mat. (Use a pan that has edges, so the butter doesn’t drip off while cooking).
For a pretty glittery top crust, brush turnovers with milk, and sprinkle with coarse white sugar just before baking. Or sift confectioners’ sugar over baked turnovers just before serving.
Bake in the preheated 400 degree oven for 18-22 minutes, or until they are a deep, golden brown. Some of the filling may ooze out.
Remove the turnovers from the oven, and cool on a rack. Serve warm, or at room temperature.
Recipe originally found on King Arthur Flour.
Chris requested raspberry pastries for breakfast, and instead of buying some from our grocery store, I decided I wanted to make them from scratch. I’ve never made a turnover before, so this recipe was a little time consuming for me, at first. It’s very important to not put too much jam filling inside, or else the jam will ooze out of the pastries. This will make it difficult to close completely and correctly. I used leftover dough to help seal pastries that had openings. Also, there will be leftover jam. Bottle it up and use in the future on a bagel or English Muffin.
Nicole Flips for Food 