Blueberry Flips

By Jacky H

Ingredients

• 1 3/4 cups flour
• 1 1/3 cups cake flour
• 1 tsp salt
• 2 cups cold butter diced
• 1/2 cups plus 1 Tbsp ice cold water
• 1 egg lightly beaten with 1 tsp water
• Coarse sugar for sprinkling tops
• Blueberry filling
• 2 cups blueberries
• 1/2 cup sugar
• 1/8 tsp salt
• 1 tsp lemon juice
• 2 Tbsp cornstarch

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Blueberry Filling:
In a sauce pan combine blueberries, sugar and salt. Add lemon juice and cornstarch. Toss to combine. Cook over medium heat stirring constantly until mixture comes to a boil. Boil for 30 seconds until thickened. Mixture should be very thick. Transfer to a bowl and let cool. Place in refrigerator for 30 minutes.

Step 2

The Dough:
Using the paddle attachment in a stand mixer combine the flours and salt at low speed. Add the butter pieces and mix for about a minute. The mixture will be very crumbly, with large pieces of butter in it. Continue mixing adding the ice cold water until the dough starts to come together. Place the dough on floured surface and roll out into a rectangle. Roll the dough into a ball and roll it out again. Repeat 2-3 more times. Fold the final rectangle dough in half then in half and in half again. Wrap in plastic and refrigerate for at least 30 minutes.

Step 3

Unfold the dough and cut in half to make two rectangles. Refrigerate the rest of the dough while you're working with the other. Roll out to a rectangle to 1/4" thickness and trim to a perfect 12 inch square. Cut into 4 smaller squares being careful to make them even. Spoon 1/4 cup of filling on half of the square and fold other half over it, pressing the edges to seal. Press down edges using a fork.
Refrigerate as you finish them for at least 30 minutes before baking. Repeat with the remainder of the dough.

Step 4

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Arrange the flips on a baking sheet and brush them with the egg wash. Cut 2-3 slits on the top of each turnover then sprinkle with the coarse sugar. Bake for 25-30 minutes until golden brown. Serve warm or re-heat later.