There are some fruits that are just made for pasty filling yumminess. Blackberries and raspberries are such fruits… apples are too but they weren’t invited to this party so they will have to sit this episode out. I’m taking about the perfect flavor, the perfect colors, the perfect combination of tangy and sweet. That’s right, we are heading to the Turnover side of town.
It happens to be that there are certain things in this life that I do very well. For instance, I can sit through a 48 hour Law & Order marathon non-stop without even batting an eye and I know every word to Play that Funky Music White Boy and I am not afraid to sing out-loud IN PUBLIC, if the situation presents itself to be necessary. My list of awesomeness goes on and on.
However, the one thing that I am lacking as a human being, is the Betty Crocker Dough Gene. Now, I did attempt to make pierogies this past Christmas and they turned out really good. That was apparently an isolated incident and the Ghost of Grandma Past was obviously at the wheel of the car that day. Generally speaking, I can’t make homemade dough to save my life and that includes pastry turnover dough.
Please don’t hate me for cheating on this one, let’s think of it like we are sharing a quiet, little life hack moment, shall we? Thanks.
Blackberry Raspberry Turnovers
You will need:
2 cups of fresh blackberries and raspberries
1/4 cup sugar
1/2 tsp salt
1/2 tsp vanilla extract
2 tbl all purpose flour
1 egg white, lightly beaten
3 tbl course sugar for sprinkling (optional)
1 package pre-made roll out pie crust
Start by preheating your oven to 425 degrees and spray a cookie sheet with non-spray or line it with parchment paper. Set aside.
Roll out one pie crust (they usually come two to a package) and slice it down the middle so that you have two equal sides.
Take one side and fold each of the corners in towards the middle, creating two little ‘pockets’. With a sharp knife, slice down the middle and then down each side so that you end up with four triangles that when laid on top of each other will make two turnovers.
Repeat with the other side of the pie crust.
In a small bowl, combine your fruit (I also threw in some blueberries), sugar, salt, vanilla and flour.
Taking one of your triangles in hand, spoon a spoonful of fruit on to the pastry. This is where you will be so tempted to add more filling.
RESIST THE URGE!!!
Don’t over fill your turnover or you will have an explosion of epic proportions as it cooks and then you will have a messy pan and an empty turnover. Fail!
Once you have your filling loaded, take another pastry triangle and lightly lay it on top of the one already in your hand. Carefully press the edges together. Once a pocket has been secured, lightly brush your turnover with the egg white and sprinkle additional sugar on top, if you so desire. Poke a few holes in the top with a fork and when you have all of your turnovers made and placed on your sheet pan, cook in the oven for 12 minutes or until lightly brown around the edges.
Yes, blue / purple sugar on top … I’m fancy like that. Haha!!
Watch them carefully, they burn at the end in the blink of an eye.
Repeat the process with the second pie crust in the package or save that one for a rainy day. Dealers choice.
So, as you see I have found a way to trick the Universe and still make delicious turnovers, even though I am completely devoid of any real pastry making talent.
Let’s not throw it in it’s face though.. The Universe can be sensitive about such things and Karma always finds me.