Blackberry-Apple Turnovers

By tlhoover

Ingredients

• For the Dough:
• 11.25 oz. unbleached all-purpose flour
• 2 tbsp granulated sugar
• ½ tsp kosher salt
• 6 oz cold unsalted butter, cut into 12 pieces
• 6 oz cold cream cheese, cut into 6 pieces
• ½ cup heavy cream
• For the Filling:
• 6 oz (1 3/4 cups) blackberries, halved
• 1 Large Pink Lady Apple, peeled, cored, and cut into ¼ inch dice
• ½ cup light brown sugar
• 1 tbsp unbleached all-purpose flour
• ½ tsp ground allspice
• ¼ tsp kosher salt
• For Assembly:
• 1 Large egg yolk
• Granulated sugar

Preparation

Step 1

Make the dough:
• Put the flour, sugar, and salt in a food processor
• Add the butter and cream cheese and pulse until the mixture resembles coarse meal, 8 to 10 pulses
• Add the cream and pulse, pausing to scrape the bowl once or twice, just until the dough starts to come to together, 8-10 pulses more
• Do not over process
• Turn the dough out onto a clean work surface, gather it together, and pat it into a rectangle.
• Wrap it in plastic and refrigerate for at least 2 hours and up to 3 days
• When ready to bake, position racks in the bottom and top thirds of the oven and heat the oven to 400 degrees
• Line 2 large rimmed baking sheets with parchment
• On a lightly floured surface with a light floured rolling pin, roll the dough into a 13x18 inch rectangle
• Be sure to loosen the dough several times and re-flour underneath so it doesn’t stick
• Trim the edges straight to form a 12x16 inch rectangle and cut the dough into twelve 4 inch squares
• Put six squares on each baking sheet
Make the filling:
• In a medium bowl, lightly toss the blackberries, apple, brown sugar, flour, allspice, and salt until combined
Assemble and bake the turnovers:
• In a small bowl, beat the egg yolk with 1 tsp water
• Brush the outer edges of each dough square with egg wash
• Spoon 2 rounded tbsp of the filling into the center of each square
• Bring the points together into a triangular shape, pressing to seal the edges
• Lightly brush the top of each turnover with egg wash and sprinkle with a scant of granulated sugar
• With the tip of a paring knife, cut a steam vent in the center of the top crust of each turnover
• Bake until the turnovers are browned and the filling is bubbling, 25-30 minutes, swapping and rotating the baking sheets halfway through cooking
• Transfer the baking sheets to racks and allow to cool for 5 minutes