Sunday, June 7, 2009

Berry and Peach Turnovers

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.

4 comments:

Simply Me said...

raspberry or any berry ( anything except apple) turnovers are my favorite thing on the planet!!!

Reeni said...

I'd love one for each hand!! How scrumptious!

ila said...

gawd your turnovers are evil. so effin delicious.

Justin said...

yum. i've got to start keeping puff pastry in the house.