Sunday, May 18, 2008

Blueberry Turnovers

I recently borrowed Williams-Sonoma Collection: Desserts from the library. There a lot of good recipes in this book. I have bookmarked 6 recipes and when I make them I will post about them.

First up is Blueberry Turnovers.

Blueberry Turnovers
makes 8 turnovers

1/1/4 cups (5oz/155g) blueberries
2 tbsp firmly packed light brown sugar
1 tbsp all-purpose flour
1 teaspoon fresh lemon juice
½ tsp vanilla extract
¼ tsp finely grated lemon zest
pinch of salt
1 large egg, room temperature
2 tsp water

Double recipe Basic Pastry Dough, divided into 2 equal disks and chilled


2 tbsp sliced almonds (optional)
2 tsp granulated sugar (optional)

Preheat oven to 400°F (200°C). Line the bottom of a rimmed baking sheet with parchment paper.

In a bowl toss the blueberries with the brown sugar, flour lemon juice, vanilla, zest, and salt, crushing the berries slightly with the back of a spoon, until the dry ingredients are evenly moist. Set the mixture aside.

In a small bowl, using a fork, make an egg wash by stirring together the egg and water until well blended. Set aside.

On a lightly floured work surface, roll out one dough disk into a 10½-inch (27-cm) square about ⅛ inch (3 mm) thick. Use a dough scraper or an icing spatula to loosen the pastry if it sticks. Trim away the ragged edges, removing about ¼ inch (6 mm) from each side. Repeat with the second disk. Cut each square into four 5-inch (13-cm) squares.

Spoon some of the blueberry filling onto the center of each square, dividing the filling evenly. Lightly brush the edges of the squares with some of the egg wash, then fold the dough over the filling to form triangles. Crimp the edges with tines of a fork to seal. Place on the prepared baking sheet about 1½ inches (4 cm) apart. Brush the turnovers with the remaining egg wash and sprinkle evenly with the almonds and granulated sugar, if desired. Cut 2 or 3 small slits in the top of each turnover to vent.

Bake the turnover until, golden, 20 to 25 minutes. Let cool on a rack. Serve warm or at room temperature.

Dough rolled, filled and ready for baking.

Baked, cooled and ready for grubbing!

END VERDICT - 4 stars

I thought these little things were yummy. I halved this recipe and made 4 turnovers. I will need to give that pastry dough another run before I give a definitive answer. I think I added too much water but it was still good. I would recommend you use fresh blueberry instead of frozen.

Until next time,
Happy Smacking!


Jj said...

These look great! Been on a strawberry kick lately, but next comes blueberries; this sounds like a must-try, thanks.

Lori said...

THis sounds great! I am picturing it with apples at the moment!

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