Flaky Blackberry Turnovers Food

FLAKY BLACKBERRY TURNOVERS

Steps:

• Stir sour cream and sugar together. Set aside
• Mix together flour, and salt. Cut cold butter into into the flour mixture, until mixture resembles course meal. Using a fork gently toss sour cream in with flour mixture. Dough will be very soft.
• Divide dough into two. Shape into a rectangle using plastic wrap and cover. Refrigerate dough at least 1 hour.
• Remove one piece of dough from the refrigerator and roll into a 9inch x 18inch rectangle between plastic wrap or parchment paper. Spread with room temperature butter and fold dough in thirds like a business letter. Repeat folding dough in thirds in opposite direction to end with a square. Wrap and refrigerate for 2 hours. Repeat with remaining dough.
• Mix blackberries, sugar and flour. Set aside. If using frozen blackberries set aside until blackberries defrost.
• Preheat oven to 375 degrees. Line a baking sheets with silpat or parchment paper.
• Roll each piece of dough to 1/8inch thick. Cut out 4 1/2 inch rounds. You can gather scrapes, chill and re-roll dough to make additional turnovers. Each piece of dough will yield about 7 or 8 turnovers
• Transfer each round to baking sheet and fill with 2 tablespoons blackberries. Wet edge of dough with a little water on your finger and fold turnovers in half, using a fork to crimp the edge of dough. Poke 4 steam holes using a fork in the center of each turnover.
• Sprinkle each turnover with a pinch of sugar.
• Bake for 20-30 minutes. Rotating baking sheets 10 minutes into baking. Bake until turnovers are puffed, firm to the touch and golden brown.
• Remove to a cooling rack.

BLUEBERRY TURNOVERS

Steps:

• Lightly flour a work surface. Roll out the puff pastry sheets into squares 12 inches by 12 inches; the pastry will become slightly thinner. Cover with plastic wrap and chill.
• Heat the oven to 375 degrees F.
• In a small mixing bowl, stir together the preserves, cornstarch, brown sugar, and lemon zest. Fold in the fresh blueberries and vanilla, and chill while you cut the dough. Using a sharp knife, cut each puff pastry sheet into 4 (6-inch) squares.
• Lay a pastry square on a work surface and brush the edges with egg wash. In the center of the square, place 2 heaping tablespoons of blueberry filling. Brush the edges of the pastry square with egg wash and fold it in half to create a triangle. Carefully press the edges together to seal them well with fork tines. Transfer to the cookie sheet and keep refrigerated. Repeat with the remaining ingredients, placing the turnovers 1-inch apart. Brush the tops with the egg wash and sprinkle with granulated sugar. Bake until golden brown, 20 to 25 minutes.
• Serve warm or let cool to room temperature. Serve within 1 day.

BLUEBERRY TURNOVERS

Steps:

• In a large saucepan, combine 1/2 cup blueberries, sugar, cornstarch and lemon zest. Mash well with a fork. Bring to a boil over low heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in butter and remaining blueberries., Unfold puff pastry. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. Spoon 3 tablespoons of filling into the center of each square; fold diagonally in half and press edges to seal. , Place on an ungreased baking sheet. Beat egg and water; brush over pastry. , Bake at 450° for 15 minutes or until golden brown. Combine confectioners' sugar and milk; drizzle over turnovers. Serve warm or at room temperature.

APPLE TURNOVERS

Steps:

• Put the Bramley apple, sugar and cinnamon in a small pan with 1 tbsp water. Cover with a lid and simmer over a low heat for 10-15 mins until the apple breaks down and turns into a compote.
• Stir in the butter and the Gala apple and cook for a further 5 mins, uncovered, until the Gala apple is just soft but retaining its shape, and any excess water has evaporated to make a thick compote around the Gala chunks. Remove from the heat and leave to cool.
• Heat the oven to 220C/200C fan/gas 7. Unravel the puff pastry sheet out on a work surface, and cut into 4 even rectangles. Divide the apple filling to one side of each of the puff pastry rectangles, leaving a 1cm border. Brush the border with milk and fold over the empty side of pastry over the filling and crimp together. Brush with more milk and sprinkle over the sugar. Make a small steam hole in the middle of the turnovers.
• Transfer to a parchment-lined baking sheet and bake for 20-25 mins until golden and puffed up. Leave to cool for 10 mins on a wire rack (the filling will be molten when it first comes out the oven) before serving warm with a scoop of vanilla ice cream, or serve at room temperature. Keep for 2 days in an airtight container.