![]() Place the turnovers on a baking sheet, preferably one lined with parchment to catch any spills. Place about 2 teaspoons filling slightly off-center in each square a heaping teaspoon cookie scoop works well here.įold the pastries in half diagonally, to create triangular turnovers. If desired, for a tighter seal, brush two adjoining edges of each square with 1 egg beaten with 1 tablespoon cold water. Roll the chilled dough into a 16" square. To assemble the turnovers: Once the filling has cooled to room temperature (or has been prepared ahead of time and refrigerated), preheat the oven to 400☏. You can also do this in a microwave heat till the berries soften, then stir till they fall apart and the mixture thickens, like jam. You can prepare the filling up to several days before cover and refrigerate till you're ready to use it. If you use cornstarch, cook and stir till the mixture bubbles and thickens. ![]() The mixture will be thick and jam-like, even though it doesn't really warm up much this will take under 5 minutes. Heat the mixture in a saucepan over very low heat, stirring, till the berries soften and fall apart. Stir in the vanilla and cinnamon (and the cornstarch/water mixture, if you're using cornstarch). If you're using cornstarch, mix it with enough cold water to dissolve.Īdd the sugar mixture to the raspberries, tossing to combine. Mix the sugar and ClearJel until well combined. While the dough is chilling, make the filling. Fold it in thirds, wrap in plastic, and place in the refrigerator to chill for at least 30 minutes (or overnight) before using. Roll the dough into an 8" x 10" rectangle again. 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°. Pat the dough into a rough square, then roll it into an 8" x 10" rectangle.ĭust both sides of the dough with flour. Blog Puff pastry, without all the fuss: Raspberry Puff Turnovers
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