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Monday, July 30, 2018

Raspberry Turnovers



I found this recipe on King Arthur Flour's website, and after trying their blueberry hand pies with incredible success I just had to try these.  The last batch of raspberries were picked from the garden this morning so it was perfect timing.  These are light and super flakey, and delicious on their own or with some ice cream.

For the raspberry filling:
2 1/4 c. raspberries
 1/2 c. sugar
2 T. King Arthur Clearjell or 3 T. cornstarch
1/4 t. cinnamon
1/2 t. vanilla
In a saucepan whisk together the sugar and clearjell or cornstarch.  Stir in raspberries, cinnamon and vanilla and continue to stir until all ingredients are combined.  Put over medium low heat and cook not over 5 minutes...just until the mixture thickens a little and the raspberries break down.  Put the filling in the refrigerator while you make the dough.


Turnover dough
1 1/4 c. flour
1/2 t. salt
1/2 t. baking powder
1 c. cold butter
1/2 c. plain greek yogurt or sour cream

In a bowl  whisk together the flour, salt and baking powder.  Cut the butter into cubes and add to the flour.  Using a pastry blender work in the butter until it is in small pieces--about the size of peas.
Stir in the yogurt.  You will have to stir a bit, and it will not come totally all together.  Turn out the dough onto a floured counter or board and press the dough together until most of it is joined.  Pat into a rectangle.

 Watch that your board stays floured under the dough at all times or it will stick.  Sprinkle flour on top of the dough and gently roll into a 8" x 10" rectangle.  Fold the left side over toward the center and the fold the right side over that--sort of like a business letter.


 Turn the dough, open fold side toward your and roll out again into an 8" x 10" rectangle.  Fold again into the business letter fold.  Wrap in plastic wrap and place in refrigerator for 30 minutes.

After 30 minutes roll the dough out into a 16" square.  Cut into 16  4" x 4" squares.

Turn a square with the point towards you.  Place about 2 teaspoons of jam just off center (you will be folding the turnover over this.)  Whisk one egg with 1 T. water.  Brush along all edges.

  Fold the turnover by having the top point meet the bottom point.  Using a fork that has been dipped in flour, press along the two open edges of the turnover.  Then taking a knife, or pizza cuttter, trim just a bit off along each of those edges.  This will clean up the look of your turnover and help it get a flakier rise.

If desired, brush the entire crust with egg wash and sprinkle with sugar.
Bake at 400 for 20-25 minutes.

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