From the remaining puff pastry dough I made earlier this week, I made more turnovers.
This time I used white peaches instead of yellow. And used raspberries in addition to blackberries.
3 White Peaches, pitted and sliced
1 C Raspberries
1 C Blackberries
1/2 C Sugar
1.5 Tbsp Cornstarch, dissolved in 1 Tbsp water
In a medium sized pot, or saucepan, combine fruits and sugar. Bring to a boil until peaches are softened. Then add cornstarch to thicken. Cool the mixture completely before using on puff pastry.
Roll out and cut puff pastry into 6" squares. This time I did 4", and it was too small... plus I overfill.
Almond Spread (optional - depends on your tastes)
7 Oz. Almond Paste
1/4C Whipping Cream
Blend until smooth in food processor. Spread a thin layer on each puff pastry square before adding chilled fruit mixture.
**When adding filling, keep in mind which direction you are folding and to avoid over-filling.
Beat 1 egg. Brush 2 sides of each square to "glue" the edges together when folding into triangle. Crimp edges with fork if desired. Cut slits to vent. Brush egg over each turnover; Sprinkle sugar on top.
**Remember to keep puff pastry dough cool. Let the turnovers chill in the freezer for 20 minutes before baking. I made random shapes with the left over bits of pastry.
Back at 375 for 30 minutes until golden brown.