Blackberry Turnovers

 

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Makes 9 turnovers

 

Who wouldn’t be happy to find fresh blackberry turnovers in their lunchbox, or waiting on the counter with a glass of milk when they come home from school?  Here is a quick and easy recipe that will allow you to make them as long as they are in season.  Commercial puff pastry is quick and easy to use.  You may of course substitute Perfect Pastryor your own favorite pastry for the puff pastry.  Most brands of puff pastry contain two sheets of pastry per package.  Make sure you buy “sheets,” not “shells.”  You may re-thaw the remaining sheet if you wrap it well.

 

1 sheet commercial puff pastry

 

About 4 cups of ripe blackberries

Sugar to taste

1/4 cup flour

1 egg lightly beaten with one tablespoon of cold water

Raw, Turbinado or Demerrea sugar

 

Remove the pastry from the freezer, remove one sheet from the package  and allow to thaw at room temperature..  Do not hasten the thawing by putting it in the microwave or other heat source.  It needs to be thawed but cold when you work with it.  

 

Preheat oven to 350°.   While the pastry is thawing, pick over and wash the berries.  Add the sugar and flour and stir gently.  When the pastry has thawed enough that you may unfold it without cracking it, lay it flat on a lightly floured surface and with your rolling pin, roll just enough to smooth out the cracks and slightly increase the size.  Using a sharp knife or a pastry wheel, cut the sheet into nine equal squares, (3 x 3 = 9).  Paint the outer edges of each square with the beaten egg.  Place a dollop of the berry mixture in the center of each square being careful not to get any on the outer edge.  If you do it will be very difficult to seal them.  Carefully fold the squares in half to form triangles.  Press the edges closed with your fingers or the tines of a fork, dipped in flour, to seal.  Place about two edges apart on a baking sheet lined with Bakers Parchment.   Paint with the egg mixture and sprinkle lightly with the raw sugar.  Bake in the preheated oven for about twenty-five to thirty minutes or until golden brown and nicely puffed.  Remove from the oven.  Paint lightly with Bakers Syrup.  Allow to cool for a bit before serving or you will burn your mouth on the filling.  Serve warm or at room temperature. 

 

 

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