Fruit N Nut Turnovers Food

LIGHT FRUIT TURNOVERS

Steps:

• Crust Instructions: Mix flour and salt together. Cut the butter into the flour mixture with a food processor or pastry cutter until butter is pea-sized. Mix water, vinegar and egg together. Form a well in the flour mixture, pour in the egg mixture, and fold together and lightly knead until it holds together. Wrap in plastic and place in the fridge until ready to use. Berry Mixture Instructions: Mix all together and use immediately. To assemble the turnovers: Roll out dough onto parchment paper. Cut into approximately 4 inch squares, including the parchment paper. (Note: food shear work well for this) Make an egg wash, then brush the edge of each square with the egg wash. Place a couple spoonfuls of your fruit mixture in the center of each square, fold diagonally, and crimp the edges. (Sometimes you may want to reverse the seam for runnier fruit, such as berries.) Bake on parchment paper inside Dutch Oven for approximately 30 minutes at 375°, until pastry is beginning to brown. Let them relax for 10 minutes before serving.

HONEY NUT AND FRUIT EMPANADAS

Steps:

• Heat oven to 350°F.
• Cook and stir fruit, nuts and honey in saucepan on medium-low heat 3 min. Remove from heat.
• Roll out pie crust on lightly floured surface to 1/8-inch thickness. Cut into 18 rounds with 3-inch cookie cutter, rerolling scraps as necessary. Spoon 1-1/2 tsp. fruit mixture, then 1/2 tsp. cream cheese onto center of each pastry round. Brush edges of pastry rounds with egg; fold in half. Seal edges with fork. Cut small slit in top of each with sharp knife; place on foil-covered baking sheet. Brush with any remaining egg.
• Bake 20 to 25 min. or until golden brown.

FRUIT 'N' NUT TURNOVERS

Steps:

• In a bowl, toss butter with 3 cups flour until well coated; refrigerate for 1 hour or until well chilled. In a mixing bowl, combine yeast and 1-1/2 cups flour. In a saucepan, heat the cream, sugar and salt to 120 degrees F-130 degrees F. Add to yeast mixture with the egg; beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in the chilled butter mixture just until combined (butter will remain in large pieces).
• Turn onto a well-floured surface; gently knead 8 times. Coat rolling pin with the remaining flour. Roll dough into a 21-in. x 12-in. rectangle. Starting with a short side, fold dough in thirds, forming a 12-in. x 7-in. rectangle. Cover and refrigerate for 1 to 1-1/2 hours or until firm but not stiff.
• Turn dough onto a well-floured surface; roll into a 21-in. x 12-in. rectangle. Starting with a short side, fold dough in thirds, forming a 12-in. x 7-in. rectangle. Give dough a quarter turn; roll into a 21-in. x 12 in. rectangle. Fold into thirds, starting with a short side. Repeat, flouring surface as needed. (Do not chill dough between each rolling and folding.) Cover and refrigerate for 4 to 24 hours or until firm.
• For filling, in a saucepan, bring fruit and water to a boil. Remove from the heat. Cover and let stand for 5 minutes; drain. Stir in the walnuts, brown sugar, flour and cinnamon; set aside.
• Cut dough in half lengthwise. Roll each portion into a 12-in. square; cut each square into nine 4-in. squares. Spoon about a rounded tablespoonful of filling onto the center of each square. Brush edges of dough with water; fold dough diagonally in half, forming a triangle. Press edges to seal. Place 4-in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour.
• Bake at 375 degrees F for 16-18 minutes or until golden brown. Remove to wire racks to cool. Combine icing ingredients; drizzle over turnovers.