Raspberry Turnovers

By Carolanne

Sanford D'Amato-Journal Sentinal Journal 8-19-2007.

Ingredients

• 1 sheet of puff pastry (see recipe) or use prepared pastry
• 1/2 cup sugar to roll out puff pastry, plus sugar to sweeten berries if needed (divide)
• 4 ounces fresh raspberries
• 1/2 tsp flour to coat berries
• 2 TBSP good-quality raspberry preserves
• 4 fresh mint sprigs
• 1 large egg yolk
• 2 TBSP heavy whipping cream
• 1 TBSP sugar mixed with 1/2 tsp ground cinnamon
• FRESH PUFF PASTRY
• 1/2 cup very cold water
• 1 3/4 cup flour (divided)
• 1/2 tsp salt
• 1 cup (2 sticks) unsalted butter (divided)(see note)

Details

Servings 4

Preparation

Step 1

Prepare puff pastry and set aside.

To prepare turnovers: Roll out puff pastry wit sugar so it does not stick to the board. Roll into a 12-by-12-inch-square that is about 1/4 inch thick. Try to roll it evenly without going over the edges and pushing them down (let the rolling pin do the work).

Cut the square into four (6-inch) squares and refrigerate 15 minute. Meanwhile, preheat oven to 400 degrees.

Remove dough from refrigerator and spread 1/2 TBSP preserves on each square, leaving a border of about 3/4 inch around. Taste berries. If extremely tart, add a bit of sugar to sweeten, otherwise sweetness of preserves will be enough. Toss berries with the flour, then divide over middle of preserves and top each berry mound with a mint sprig.

Make an egg wash by mixing the egg yolk with the heavy whipping cream. Lightly brush mixture over 3/4 inch edges of dough. Lift one corner to meet opposite corner to form triangles, or the classic turnover shape. With fingers, press down edges to seal. Brush top of each turnover lightly with remaining egg wash, trying not to let it drip over the sides.

Lightly sprinkle cinnamon sugar over each turnover. With tines of a fork, once again press down edges of dough. Cut three(3/4-inch long) slits in top of turnover to let steam escape while baking.

Place on sheet tray and bake in preheated oven about 15 minutes.

Reduce temperature to 375 degrees and bake another 10 minutes. If pastry starts to get too dark, reduce temperature slightly. Turnovers should be a deep golden brown, crispy and fully cooked. Cool on rack and serve.

FRESH PUFF PASTRY

Mix water, all but about 3 TBSP of the flour, the salt and the 2 TBSP room temperature butter in bowl of a heavy-duty mixer with a dough hook attachment until medium stiff and smooth and ingredients are incorporated. This will take 1 to 2 minutes. Remove from mixer and form into a ball. Wrap in plastic wrap and let rest in refrigerator 15 minutes.

Mix remaining (chilled) butter with remaining flour until it just holds together. Form into a square that is about 1/2-inch thick and measures 2-by-2 inches. Refrigerate about 5 to 10 minutes. Both mixtures should be at the same temperature when you're ready to use them.

To bake:Place dough square on lightly floured surface and cut a shallow X in top of dough. Lightly pull the four corners out and flatten the corners slightly with a rolling pin. Slightly roll out the middle. The middle should be slightly thicker than the corners and large enough to encapsulate the butter/flour mixture. Place the butter/flour mixture in center of dough and lap over the four sides. (Butter/flour mixture should be same temperature as dough).

Dust dough with flour and roll out into a rectangle 1/2-inch thick and twice as long as it is wide. Brush off excess flour with a pasty brush. Starting on long side, fold the two ends toward the middle and fold again (one side over the top) to make a package. This if your first fold.

Let rest 15 minutes and repeat process by rolling out a rectangle again to the 1/2-inch thickness and folding the same way. Repeat twice more so you have folds of four.

At this point keep the dough wrapped with plastic wrap in refrigerator or, if not planning to use right away, divide dough in half:you'll need about half of this dough for the above recipe, and you can freeze the remaining puff pastry for another use.

Note: 2 TBSP of the butter should be at room temperature. The remaining butter should be chilled.