Food recipes
Super Flaky Blackberry Turnovers
Super Flaky Blackberry Turnovers Ingredients: cream, sour, cultured sugars, granulated wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched salt, table butter, without salt butter, w...
Super Flaky Blackberry Turnovers
Ingredients:
cream, sour, cultured
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
butter, without salt
blackberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
sugars, granulated
Directions:
For the dough:
In a small bowl stir together the sour cream and sugar.
Set aside.
In a large bowl mix flours and salt.
Cut cold butter into into the flour mixture until mixture resembles coarse meal.
Using a fork gently toss the sour cream mixture in with the flour mixture.
Dough will be very soft.
Divide dough into two equal sections.
Shape each section of into a rectangle and wrap them in plastic wrap.
Refrigerate dough at least 1 hour.
Remove one piece of dough from the refrigerator and roll into a 9-inch x 18-inch rectangle between two sheets plastic wrap or parchment paper.
Spread the top with a tablespoon of room temperature butter and fold the rectangle of dough in thirds like a business letter.
Repeat folding dough in thirds in opposite direction to end with a square.
Wrap up the square and refrigerate for 2 hours.
Repeat with the remaining section of dough and butter.
For the filling:
In a medium-sized bowl combine blackberries, sugar and flour.
Set aside.
If using frozen blackberries set aside until blackberries defrost.
For the assembly:
Preheat oven to 375 F. Line 2 baking sheets with a Silpat or a sheet of parchment paper.
Roll out each piece of dough until its about 1/8-inch thick.
Cut out 4 1/2 inch rounds.
You can gather scraps, chill and re-roll dough to make additional turnovers.
Each piece of dough will yield about 7 or 8 turnovers.
Transfer each dough round to a baking sheet and fill with 2 tablespoons of blackberries.
Moisten the edge of the dough with a little water on your finger and fold dough in half, using a fork to crimp together the edges of dough.
Poke 4 steam holes in the center of each turnover using a fork.
Sprinkle each turnover with a pinch of sugar.
Bake for 20-30 minutes.
Rotate baking sheets 10 minutes into baking.
Bake until turnovers are puffed, firm to the touch and golden brown.
Remove to a cooling rack.
Recipe by Serena Bakes Simply From Scratch adapted from Dorie Greenspan.
Ingredients:
cream, sour, cultured
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
butter, without salt
blackberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
sugars, granulated
Directions:
For the dough:
In a small bowl stir together the sour cream and sugar.
Set aside.
In a large bowl mix flours and salt.
Cut cold butter into into the flour mixture until mixture resembles coarse meal.
Using a fork gently toss the sour cream mixture in with the flour mixture.
Dough will be very soft.
Divide dough into two equal sections.
Shape each section of into a rectangle and wrap them in plastic wrap.
Refrigerate dough at least 1 hour.
Remove one piece of dough from the refrigerator and roll into a 9-inch x 18-inch rectangle between two sheets plastic wrap or parchment paper.
Spread the top with a tablespoon of room temperature butter and fold the rectangle of dough in thirds like a business letter.
Repeat folding dough in thirds in opposite direction to end with a square.
Wrap up the square and refrigerate for 2 hours.
Repeat with the remaining section of dough and butter.
For the filling:
In a medium-sized bowl combine blackberries, sugar and flour.
Set aside.
If using frozen blackberries set aside until blackberries defrost.
For the assembly:
Preheat oven to 375 F. Line 2 baking sheets with a Silpat or a sheet of parchment paper.
Roll out each piece of dough until its about 1/8-inch thick.
Cut out 4 1/2 inch rounds.
You can gather scraps, chill and re-roll dough to make additional turnovers.
Each piece of dough will yield about 7 or 8 turnovers.
Transfer each dough round to a baking sheet and fill with 2 tablespoons of blackberries.
Moisten the edge of the dough with a little water on your finger and fold dough in half, using a fork to crimp together the edges of dough.
Poke 4 steam holes in the center of each turnover using a fork.
Sprinkle each turnover with a pinch of sugar.
Bake for 20-30 minutes.
Rotate baking sheets 10 minutes into baking.
Bake until turnovers are puffed, firm to the touch and golden brown.
Remove to a cooling rack.
Recipe by Serena Bakes Simply From Scratch adapted from Dorie Greenspan.