Delicate, flaky pastry filled with sweet, gooey filling.
Prep Time1 hourhr
Cook Time25 minutesmins
Total Time1 hourhr25 minutesmins
Course: Dessert
Cuisine: American
Keyword: Black Raspberry Turnovers
Servings: 16Turnovers
Calories: 250kcal
Author: Don Herman
Ingredients
Ingredients for Dough
1 1/2cupsUnbleached All-Purpose FlourI use King Arthur
1/2tspBaking Powder
1/4tspSalt
1cupButterkept chilled in fridge until use
1/2cupSour Cream
Ingredients for Filling
2cupsFresh or Frozen Raspberriesblack or red - I prefer black
2/3cupSugar
1tspVanilla
1/2tspCinnamon
3tbspCornstarch
Instructions
In a large bowl, whisk together the flour, salt and baking powder.
Cut the cold butter into small pats and add to the flour. With your fingers, mush the butter and flour together until you get a crumbly flour/butter mixture - like the picture above. You'll have fairly large chunks of butter, but you shouldn't have any loose flour on the bottom of the bowl.
Stir in the sour cream.
On a well-floured surface (I use a large wooden board with plenty of flour), turn out the dough and give it a few kneads - not more than 4 or 5 (kneading will make the dough tough). Pat it out to a rectangle about the size of a half piece of paper. Flour the top and roll it out until it's about double that size. Fold it up like a letter, then fold the letter in half again. You should have a piece of dough about the same size you started with. Repeat that whole process again. (This layering and folding is what gives you a flaky crust). Flour the surfaces well and wrap the whole thing in plastic wrap and put it in the fridge. It needs to rest and cool down a bit - at least 30 minutes.
While the dough is cooling, make your filling. I find frozen berries are easier to work with, but you can use fresh. Put the berries in a sauce pan. Add the sugar, vanilla and cinnamon and stir constantly until the mixture is just warm. Mix the corn starch with a little water (3 Tbl or so) until it's suspended. Quickly pour this mixture into the berries while stirring. Continue to heat just until the mixture starts to thicken - about 5 minutes or so. Remove from heat and cool for a while.
In a small bowl, lightly beat one egg and set aside. You'll use this to seal the turnovers.
Roll out the chilled dough to a roughly 16" square. I used a measure when rolling out the first few to get my dimensions right. Trim off the rough edges and cut out 16, 4" squares of dough. Try to get them as square as you can - it'll save you headaches when you're trying to fold them.
Take one square of dough and brush the egg wash on the right and bottom edges. Dab 2 tsp of your raspberry filling off-center toward the upper left corner. Take that corner and join it with the bottom right. Press with your finger to seal, then use a fork along that edge.
Line a baking sheet with parchment paper (IMPORTANT - these things will stick like glue, so don't skip this part). I brushed a little milk on top of each turnover and sprinkled some coarse sugar on top.
Bake the turnovers in a 400 F oven for about 25 minutes, or until golden brown.