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Summer Berry Turnovers

Serves: Makes 9 turnovers

Ingredients:



  • 1 half-pint basket (6 ounces) raspberries
  • 1 half-pint basket (6 ounces) blackberries
  • ¼ cup (1¾ ounces) granulated sugar
  • 2 tablespoons (1 ounce) unbleached all-purpose flour
  • 2 teaspoons freshly squeezed lemon juice
  • 1 large egg yolk
  • 2 tablespoons milk or cream
  • 1½ to 2 tablespoons sanding sugar, turbinado sugar, or granulated sugar
  • Softly whipped cream, vanilla crème fraiche, honeyed yogurt, or vanilla ice cream, for serving


Procedures:

Turnovers are great for breakfast, snacking, or dessert, and can even be made with savory fillings for a take-along lunch or dinner. A slightly tart fruit filling will balance the richness of the cream cheese dough, and dusting the tops with sugar before baking gives the turnovers a wonderful crunch and an extra layer of sweetness.

Preheat the oven to 375°F and position two racks in the lower and upper thirds of the oven. Line the baking sheets with parchment paper or silicone mats.

Make the filling: Pour the raspberries and blackberries out onto a baking sheet. Pick through them and discard any debris or molded berries. Do not wash them- they will absorb the water and turn to mush. Transfer the berries to the medium bowl. Add the sugar, flour, and lemon juice and toss until the berries are evenly coated.



Assemble the turnovers: Lay the 5-inch squares of cream cheese dough in front of you. On each square, use a ruler or the back of a paring knife to mark a diagonal dividing line where you will fold the square in half to shape the turnover. (Be careful to mark the dough, not cut through it.) Divide the berry filling evenly among the squares, keeping it on one side of the dividing line and leaving a ½-inch border at the edges. In a small bowl, lightly beat the egg yolk with the milk or cream to create an egg wash. For each turnover, use a pastry brush to brush the border around the fruit with a thin film of the egg wash (set the rest of wash aside). Fold the dough in half over the fruit and press the edges with the tines of a fork to seal them. Transfer all the turnovers to one of the prepared baking sheets and refrigerate for 20 minutes before baking.

Glaze and bake the turnovers: Divide the turnovers between the baking sheets, 5 on one and 4 on the other. Brush the top of each turnover with a thin coating of egg wash and sprinkle with the sanding sugar. Use the tip of a paring knife to cut several slits in the top of each to allow steam to escape during baking. Bake the turnovers for 15 minutes, then rotate the sheets from front to back and switch the sheets between the racks. Bake for 10 to 15 minutes longer, until the pastry is golden brown. Transfer to a cooling rack. Serve the turnovers warm or at room temperature, with whipped cream, crème fraiche, honeyed yogurt, or vanilla ice cream.

Storing: The turnovers keep at room temperature, wrapped in plastic, for 2 days. The plastic may soften the crust so to re-crisp and rewarm, heat in a 375°F oven for 10 minutes, or until warmed through. For longer storage, wrap airtight and refrigerate for up to 5 days. Reheat before serving.

Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

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