Raspberry Puff Turnovers

Crust

1 ½ cups unbleached flour

¼ tsp salt

½ tsp baking powder

1 cup cold butter

½ cup sour cream

Filling

3 Tbs Instant Clear Jel or cornstarch*

2/3 cup sugar

3 cups raspberries, fresh or frozen

1 tsp ground cinnamon

1 large egg beaten with 1 Tbs water (optional)

Bake in 400° oven.

Crust

Whisk together the flour, salt, and baking powder.

Cut the cold butter into pats, and work it into the flour mixture until it is unevenly crumbly, with larger bits of butter remaining intact.

Stir in the sour cream. The dough will 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.

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 for at least 30 minutes (or overnight) before using.

Filling

While the dough is chilling, make the filling. Mix the sugar and ClearJel until well combined. If you are using cornstarch, mix it with enough cold water to dissolve.

Heat the mixture in a saucepan over very low heat, stirring, until 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 under 5 minutes. If you used cornstarch, cook and stir until the mixture bubbles and thickens. You can prepare the filling up to several days before. Cover and refrigerate until you’re ready to use it.

[You can also do this in a microwave. Heat until the berries soften, then stir until they fall apart and the mixture thickens, like jam.

When you are ready to assemble the turnovers, preheat oven to 400°. Roll the chilled dough into a 16” square. Cut sixteen 4” squares, for small, triangular turnovers. For round turnovers, use a turnover press to cut nine 4 ½” rounds. Re-roll the dough scraps, and cut 4 or 5 additional rounds, as many as you can get out of the scraps.

If desire, for a tighter seal, brush two adjoining edges of each square (or half of each circle) with 1 egg/water mixture.

Place about 2 teaspoons filling slightly off-center in each square or about 4 teaspoons slightly off-center of each round. (A level tablespoon cookie scoop works well here.)**

Fold the turnovers in half. If you’ve cut the dough in squares, fold in half diagonally, to create triangular turnovers. Press the edges with a fork to seal.

Place the turnovers on a baking sheet, preferably one lined with parchment to catch any spills. Bake 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 the rack. Serve warm or at room temperature.

16 triangular or 13 – 14 round turnovers.

Notes: Recipe is from kingarthurflour.com.

*If you use cornstarch, you’ll want to dissolve it in cold water, rather than stir it into the sugar.

** Pat here—In what world does a level tablespoon equal 3 teaspoons? King Arthur should be beheaded.

Peg