Raspberry Rhubarb Turnovers Food

STRAWBERRY RHUBARB TURNOVERS

Steps:

• In a small nonreactive saucepan, combine 1/4 cup water, strawberries, rhubarb and 3 tablespoons of the sugar and heat over medium-high heat. Let mixture simmer for 20 to 30 minutes or until thickened and fruit has broken down, like a thick jam. Remove from heat and let cool to room temperature. When cool, strain off any extra liquid. (Can be prepared in advance.)
• In a small bowl, add remaining 3 tablespoons sugar and vanilla. Every so often, while preparing ingredients, stir with a small fork to combine. The sugar with absorb the vanilla.
• Preheat the oven to 375 degrees F.
• In a medium bowl, combine the rhubarb-strawberry compote with the cream cheese, sour cream, 1 egg, lemon zest and pistachios.
• In a small bowl, beat the remaining egg and add 1 tablespoon of water.
• Cover a large baking sheet with parchment paper or a silicone baking sheet. Working quickly with the dough, unfold the sheets. Cut each sheet into 4 equal squares. Place a scant 1/4 cup filling inside each square and wet the outer edges with egg wash. Fold the pastry over to form a triangle and seal with a fork. Brush with egg wash and sprinkle with the vanilla sugar.
• Transfer to the prepared baking sheet and bake for 25 to 30 minutes. Let rest for 10 minutes before serving. Garnish top with powdered sugar and sliced strawberries.

RHUBARB TURNOVERS

Steps:

• To prepare dough:
• Place the cut butter in the freezer to chill. Meanwhile, in a mixing bowl, combine the flour, salt, and sugar. Get some ice water ready. Add the chilled butter and cream cheese to the mixing bowl and, with both hands, rub the fat between your fingers through the flour until the texture resembles coarse meal, with some pea-size chunks remaining. Drizzle vinegar and 1 tablespoon ice water into the flour mixture and mix with a large spoon or spatula until the dough just comes together. On a floured surface, turn out the dough and pat gently into a disk. Lightly coat the top surface with flour, cover the disk in plastic wrap, and refrigerate for a minimum of 1 hour before rolling out.
• To make the turnovers:
• In a wide skillet, combine the rhubarb, salt, and nutmeg. Stir in 1 cup sugar and let rest for 10 minutes. Turn the burner on to medium heat and cook the rhubarb until the juices are released, about 5 minutes. Remove the rhubarb from the pan with a slotted spoon, transfer to a plate, and cool in the refrigerator. Continue to cook the remaining liquid until reduced to a syrupy glaze. Let the glaze cool. Return the strained, cooled rhubarb to the cooled glaze and toss to coat. Return the rhubarb mixture to the refrigerator.
• Remove the turnover dough from refrigerator. On a clean, floured surface, roll out the dough to 1/8-inch thick. Using a small plate, bowl, or saucer as a guide, cut out 6-inch circles of dough. Lay each circle on parchment paper, stack the circles, and refrigerate to keep the dough cold.
• Heat the oven to 350°F. In a small bowl, whisk the egg with 1 tablespoon water; set aside. Remove the dough circles from the refrigerator and transfer them to a parchment-lined cookie sheet or baking sheet. Spoon 1/4 cup of the rhubarb mixture onto one half of each dough circle, leaving 1/2 inch of space around the edge. Fold the dough over the rhubarb so the edges meet, and crimp the edges with a fork. Brush the top of the turnover with the egg wash and sprinkle with turbinado sugar. Cut thin slits in the top of the dough over the rhubarb with the tip of a paring knife to let steam escape.
• Bake on the middle rack of the oven until the dough is crisp and golden brown, 30 to 40 minutes. If desired, serve each turnover with 1/2 cup Lemon Buttermilk Ice.

FRESH RASPBERRY TURNOVERS

Steps:

• Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
• Stir one of the raspberry packages together with the sugar and 2 tablespoons apple juice in a medium saucepan over medium heat. Reserve the second container of raspberries.
• Cook the raspberries for about 5 minutes until the sugar is dissolved into the juice, the raspberries start to soften, and the juice comes to a simmer.
• Whisk the remaining tablespoon of apple juice with the cornstarch and add to the simmering raspberries. Cook for 1-2 minutes more, then stir in the remaining fresh raspberries.
• Unfold the thawed puff pastry sheets and cut each sheet into 4 squares.
• Brush the edges of each square with the egg wash and spoon the raspberry filling into the center of each square.
• Lift one corner of each square and carefully fold diagonally to make triangle-shaped puff pastry packets, pressing gently to seal the pastry edges.
• Transfer the turnovers to the prepared baking sheets. Brush egg wash on each turnover and sprinkle with raw sugar, if desired.
• Bake for about 20 minutes, until the pastries are puffed and golden brown. Cool on the baking sheets for 5 minutes before serving.

PUFF PASTRY FOR RASPBERRY-RHUBARB TURNOVERS

Steps:

• In a large bowl, combine 2 3/4 cups all-purpose flour with the cake flour, salt, and sugar. With a pastry blender, cut in the butter pieces (1 stick) until the mixture resembles coarse meal, with a few larger clumps remaining. Make a well in the center, and pour in 1 cup cold water and the vinegar, gradually drawing the flour mixture over the water, gathering and combining until mixture comes together to form a dough. If the dough is too dry, add more cold water, 1 tablespoon at a time. Knead gently in the bowl, and form dough into a rough ball. Wrap in plastic and refrigerate until well chilled, at least 40 minutes or up to 2 hours.
• Sprinkle 2 tablespoons all-purpose flour on a sheet of parchment. Lay remaining 4 sticks of butter on top, side by side; sprinkle with remaining 2 tablespoons flour. Top with more parchment; pound butter with a rolling pin until it is about 1/2 inch thick. Remove top paper, fold butter in half, replace paper; pound butter until it is 1/2 inch thick. Repeat two or three more times until it is pliable. Using bench scraper, shape butter into a 6-inch square; wrap in plastic, and refrigerate until chilled, about 10 minutes.
• Lightly dust work surface with flour. Roll out dough to a 9-inch round; place butter package in center. Using a paring knife or bench scraper, lightly score dough to outline butter square. Remove butter; set aside. Starting from each side of marked square, gently roll out dough to form four flaps, each 4 to 5 inches long; do not touch square. Return butter to center square; fold flaps over butter. Press with your hands to seal.
• With the rolling pin, gently pound the dough all over in regular intervals until it is about 1 inch thick; this will soften the dough, making it easier to roll. Working in only one direction (lengthwise), gently roll out the dough to a 20-by-9-inch rectangle, squaring corners with the side of the rolling pin or your hands as you go. Using a dry pastry brush, sweep off excess flour. With short side facing you, fold the rectangle in thirds like a business letter. Turn the dough a quarter-turn clockwise, so the flap opening faces right, like a book. (This completes the first turn.) Roll out the dough again to a 20-by-9-inch rectangle, rolling in the same lengthwise direction; fold dough again into thirds. (This completes the second turn.) Wrap dough in plastic and refrigerate until well chilled, about 1 hour.
• Repeat rolling, turning, and chilling process for a total of six turns; always start each turn with the opening of the dough to the right. (If at any time, the dough becomes too soft to work with, return it to the refrigerator until firm.) Wrap dough in plastic; refrigerate 3 to 4 hours before using the dough.

RASPBERRY RHUBARB CROSTATA

Steps:

• For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and toss carefully with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button just until the dough comes together. Turn onto a well-floured board, cut in half, and form into two disks. Wrap and refrigerate for at least an hour. (Wrap the second dough well and freeze, if not using.)
• For the filling, place 3 tablespoons of water in small bowl, whisk in the cornstarch, and set aside. In a large heavy-bottomed saucepan, combine the rhubarb, raspberries, granulated sugar, orange zest, and orange juice. Cook over medium heat for 5 to 6 minutes, until some of the juices are released. Stir in the cornstarch, bring to a boil, lower the heat and simmer for 2 minutes. Refrigerate for 30 minutes, until cool.
• Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
• Roll the pastry to an 11- to 12-inch circle on a lightly floured surface and transfer to the prepared pan. Pile the raspberry rhubarb mixture onto the pastry, leaving a 1 1/2-inch border all around. Fold the border up over the filling, pleating, if necessary, and pressing lightly. Brush the pastry with egg wash, sprinkle the pastry with turbinado sugar, and bake for 30 to 35 minutes, until the pastry is browned and the filling is thickened. Cool for 30 minutes and serve warm or at room temperature.

CHERRY RHUBARB TURNOVERS

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
• In 10-inch skillet, melt butter over medium-high heat. Add rhubarb; cook 5 minutes. Stir in sugar, almond extract, vanilla and cherries. Cook 6 to 10 minutes, stirring frequently, until mixture thickens. Remove from heat. Cool slightly.
• Separate dough into 8 triangles. Spoon cooled rhubarb-cherry mixture onto center of 4 dough triangles. Top each with 1 remaining dough triangle. Use fork to press edges of dough to seal. Place turnovers on cookie sheet.
• Bake 12 to 15 minutes or until golden brown.
• Remove turnovers from cookie sheet; place on serving plates. Drizzle each with melted frosting. Serve immediately.

RASPBERRY LEMON TURNOVERS

Steps:

• Thaw pastry sheets on the counter for 30 minutes.
• Unfold one sheet onto a lightly floured board or clean counter, and roll out to 12x12", use a pizza cutter to cut into 9 (4x4") squares.
• Using a spoon, place a teaspoon of raspberry jelly in the center of each square, and spread into a 2" circle.
• Brush the edges of each square with water.
• Place a tablespoon of lemon curd in the center of a square, then quickly fold over one corner to the opposite corner to create a triangle, and press the edges to seal. It's important to do this quickly before the lemon curd has a chance to run out to the edges and gets in the way of sealing the edges, which is why I work with one square at a time for this step.
• Place the triangles on a jelly roll size baking sheet.
• Repeat this process with the second puff pastry sheet.
• Bake at 400 for 15 minutes or until golden brown.
• When cool, drizzle with a confectioners sugar glaze (1/2 cup conf. sugar mixed with a few teaspoons of milk) or melted chocolate for decoration, if desired.
• Homemade Lemon Curd:.
• 1/4 cup lemon juice (either from squeezing lemons or from a bottle).
• 3/4 cup sugar.
• 2 large eggs.
• 6 tablespoons butter, melted and slightly cooled.
• Whisk lemon juice, sugar and eggs together. Beat for 2 minutes. Whisk in the melted butter. Pour into a heavy 2 quart saucepan over medium heat, whisk constantly until it gradually thickens and comes to a boil (5-7 minutes). Remove from heat, continue to whisk until it cools ( 4-5 more minutes) Pour into a bowl or jar, cover and chill.
• If you are using this for the Raspberry Lemon Turnovers, it is imperative that you chill it first, or it will be too runny to stay in the center while you are sealing the turnovers.

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.

RHUBARB-RASPBERRY CRUNCH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, combine sugar, tapioca, cornstarch and salt. Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients. Pour into baking pan.
• In a medium bowl, mix together brown sugar, flour and oats. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.
• Bake in preheated oven for 45 minutes, or until rhubarb is tender.