Thursday, August 19, 2010
Rustic Red Raspberry Turnovers
Thinking that we needed a break from tomatoes, I'm sharing this turnover recipe from Fine Cooking magazine.
The raspberries this summer are plump and juicy, better than I've seen them in the past. I've been having them with my cereal in the morning and adding them to peaches for dessert. Although the crust used in this recipe is not the easiest to work with, it is so delicious it is well worth the extra trouble. Just try not to handle it too much and stick in the fridge for a few minutes if needed.You can also substitute blueberries, so take your pick.
The only change is the oven temperature which has been reduced from 400 to 350 degrees. The higher temperature seems to burn the edges before the rest is fully baked. At 350 degrees the turnovers cook nice and evenly.
1 recipe Buttery Shortbread Pastry Dough
4 tsp. granulated sugar; more as needed
1 Tbs. all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 cups (8 to 10 oz.) fresh red raspberries, rinsed and air-dried or patted dry with paper towels
1 to 2 Tbs. milk
Divide the pastry in half. Pat each half into roughly a square shape about 1 inch thick, wrap each in plastic, and chill for 20 minutes.
Line a rimmed baking sheet with parchment. On a lightly floured surface, using a floured rolling pin, roll out one square of the pastry into a 9x14-inch rectangle. If the dough is too sticky, dust it too with a little flour. Cut the dough into six rounds, each about 4 inches in diameter. Remove the excess dough from around the rounds and discard or save for another use. Run a metal spatula under each round to separate it from the counter.
In a large bowl, stir the 4 tsp. sugar and the flour, cinnamon, and nutmeg. Add the raspberries and gently toss to coat. Taste and add more sugar if the fruit seems tart.
Put a heaping tablespoon of raspberries (three to six berries, depending on size) in a single layer on one half of each dough round. Press gently to flatten the berries a bit. Dampen the pastry edges with a little water and carefully fold the other side of the dough over the berries to make a half moon. Press the edges of the dough together with your fingers or the tines of a fork. If any small cracks formed in the dough, pinch them together as best you can with damp fingers. Use a spatula to transfer the turnovers to the baking sheet.
Repeat this process with the remaining half of the pastry dough and the rest of the berries. When all the turnovers are assembled, refrigerate for at least 15 min. and up to 4 hours. Meanwhile, position a rack in the middle of the oven and heat the oven to 350°F. (original recipe calls for 400 degrees for 20-25 mins. but I found this browned the crust too fast and didn't cook inside)
When ready to bake, brush the tops of the turnovers (but not the edges or they will get too brown) with the milk and sprinkle with sugar. Bake until golden brown, about 30 mins. Transfer to a rack to cool. Serve warm or at room temperature.
photo: Scott Phillips
Adapted from Fine Cooking Magazine
Buttery Shortbread Pastry Dough
by Janie Hibler
This versatile dough can be used for everything from tarts to pie crust to turnovers. The dough is quite soft, but all the butter in the recipe makes it forgiving and easy to work with. When baked, the crust is very tender—almost like a shortbread cookie.
Yields enough dough for 1 single pie crust, 8 mini tarts, or 12 turnovers.
9 oz. (2 cups) bleached all purpose flour
7 oz. (14 Tbs.) chilled unsalted butter, cut into 1-inch pieces
1 large egg, lightly beaten
2 Tbs. granulated sugar
1 Tbs. chilled heavy cream
2 tsp. fresh lemon juice
1 tsp. table salt
In a food processor, combine the flour, butter, egg, sugar, cream, lemon juice, and salt and pulse until the dough starts gathering together in big clumps, as shown below. Turn the dough out onto a counter and gather it together. Shape the dough as directed in the recipe you’re making.
Recipe adapted from Fine Cooking Magazine