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Easy Puff Pastry Turnovers

This is an easy recipe for turnovers if you don't have 8 hours or 2 days to spare to make traditional puff pastry. Remember to refrigerate the dough in intervals if it becomes too soft to work with.

  1  1/2 cups Unbleached All-Purpose Flour
  1/4 tsp. salt
  1/2 tsp. baking powder
  8 oz. cold butter 
  1/2 cup sour cream 
   2 TBSP cornstarch 
    1 cup Sugar
    3 cups raspberries, blackberries, or chopped apples: fresh or frozen 
    1 tsp. vanilla extract
    1 tsp. ground cinnamon
    ½ tsp. ground nutmeg
    1 TBSP cornstarch dissolved in a little cold water
Egg Wash
1 large egg lightly beaten with 1 TBSP milk or water

To make the crust: Whisk together the flour, salt, and baking powder.  Cut the cold butter into pats, and work it into the flour mixture till it's unevenly crumbly, with larger bits of butter remaining intact. Use a pastry blender or short pulses with a food processor.
Stir in the sour cream and expect the dough to be craggy, but cohesive.  Turn the dough out onto a well-floured surface, and bring it together, if necessary, with a few quick kneads. Pat the dough into a rough square, then roll it into an 8" x 10" rectangle.
Lightly dust both sides of the dough with flour. Starting with one of the shorter (8") ends, fold it in thirds like a business letter. Flip it over (so the open flap is on the bottom), and turn it 90°.  Roll the dough into an 8" x 10" rectangle again. Fold it in thirds, wrap in plastic, and place in the refrigerator to chill 30 minutes. You may repeat this step 2 more times if you want extra flaky layers or just leave in fridge for 3 hours up to overnight before using.
While the dough is chilling, mix the sugar and cornstarch until well combined. Add the sugar mixture to the fruit, tossing to combine. Stir in the vanilla, cinnamon, nutmeg, and the cornstarch/water mixture.  Heat the mixture in a saucepan over very low heat, stirring, till the berries soften and fall apart. The mixture will be thick and jam-like, even though it doesn't really warm up much; this will take 5-15 minutes depending on type of fruit. If you use cornstarch, cook and stir till the mixture bubbles and thickens. You can prepare the filling up to several days before; cover and refrigerate till you're ready to use it.
To assemble the turnovers, preheat the oven to 400°F. Roll the chilled dough into a 16" square. Cut sixteen 4" squares, for small, triangular turnovers. For a tighter seal, brush two adjoining edges of each square with the egg wash.  Place about 2 teaspoons filling slightly off-center in each square.  Fold the squares in half diagonally for triangular turnovers and press the edges with a fork to seal.

Place the turnovers on a baking sheet lined with parchment and brush them with the egg wash. Bake in the preheated 400°F oven for 20 to 25 minutes, or until they're a deep, golden brown; you may see some of the filling beginning to ooze out.
Remove the turnovers from the oven, and cool on a rack. Serve warm, or at room temperature.
This recipe can be converted to mini tarts by making the squares or circles of pastry just large enough to fit mini cupcake tins or mini tart tins. Bake them empty for 5-10 minutes, then fill them with fruit and bake an additional 10-15 minutes or until done.

Whole Grain Baking
Standard Wheat- Yeast Bread | Non Yeast Bread | Misc
Gluten Free - Yeast Bread | Non Yeast Bread | Others