Adapted from Fine Cooking
2 cups (9 ounces) flour
14 tablespoons (7 ounces) cold butter, each tablespoon cut in half
1 egg, lightly beaten
2 tablespoons sugar
1 tablespoon cream
2 teaspoons fresh lemon juice
1 teaspoon salt
3 tablespoons sugar, divided
1 tablespoon flour
1/2 teaspoon cinnamon
2 cups fresh berries (I used 1 cup each blueberries and raspberries, kept separate)
Milk, to brush on and seal pastry
In food processor, combine all pastry ingredients and pulse until dough starts to clump together. Remove to counter and gather dough together. Flatten into two disks and wrap in plastic wrap. Refrigerate at least 20 minutes.
If using one kind of berry, gently toss them with 2 tablespoons sugar, flour and cinnamon. If using two kinds of berries, toss each with half of the sugar, flour and cinnamon. Set aside.
Preheat oven to 300º. Cover rimmed cookie sheet with parchment.
Roll out one pastry disk on floured surface to about 1/8 inch thickness. Cut out six 4-inch rounds with biscuit cutter. Using spatula move one dough round to prepared sheet. Place about one tablespoon of berries on one side of round. Brush edges with milk and fold other side of dough over berries. Use fingers or fork to seal edges. Repeat with the rest of the rounds. Then repeat with second disk of dough. Refrigerate turnovers for at keast 15 minutes and up to 4 hours.
Brush turnovers with milk and sprinkle with remaining 1 tablespoon of sugar. Bake for 30 minutes or till golden brown. Cool on rack. Serve warm or at room temperature.