Food recipes
Turnovers
Turnovers
Ingredients:
6 sheets (about 12 by
17 in/30 by 42 cm) phyllo 1
Directions:
Preheat the oven to 400°F/200°C/gas 6. Line a baking
dough, thawed overnight
in the refrigerator sheet/tray with parchment/baking paper. In a 1-qt/1-L sauce-
pan, combine the blueberries, 4 tbsp/50 g of the sugar, the
3 tbsp coconut oil
lemon juice, and lemon zest. Bring to a boil over medium-high
6 tbsp/85 g tofu “cream
heat. Stir until the sugar is dissolved and the berries are burst-
cheese”
ing, about 5 minutes. In a small cup, whisk together the fruit
juice and cornstarch/cornflour. Stir into the hot berries, and
6
MAKES TuRNoVERS keep stirring until the mixture is thick and glossy. Take the pan
off the heat and let it cool completely. Put it in the refrigerator
to hurry it along.
2
Unwrap the phyllo, take out the six sheets, then rewrap
the remaining sheets and put them in the refrigerator. Place
the six sheets on the counter and cover with plastic wrap/
cling film, then cover that with a barely damp kitchen towel
to keep them from drying out. Take out one sheet, brush half
with the coconut oil, and sprinkle it with ½ tsp of the remain-
ing sugar. Fold the sheet in half lengthwise, brush again, and
sprinkle with another ½ tsp sugar. Fold lengthwise again,
making a long strip. On the bottom of the strip, scoop 1 tbsp
of the “cream cheese” onto the bottom left corner of the
sheet and cover with 2 tbsp of the blueberry mixture. Fold it
up like a flag, corner to corner, to make a triangular packet.
Don’t fold them too tightly, or they will explode in the oven.
Place each turnover on the prepared pan, seam-side down.
Brush the top of each turnover with oil.
3
Use a paring knife to cut two small slashes in the
top of each turnover. Sprinkle with the remaining
sugar and bake until golden brown and crisp, about
15 minutes. Let cool slightly on racks and serve warm.
NAGEV
GIB
Roasting sweet, juicy pears until they reduce and
Ingredients:
6 sheets (about 12 by
17 in/30 by 42 cm) phyllo 1
Directions:
Preheat the oven to 400°F/200°C/gas 6. Line a baking
dough, thawed overnight
in the refrigerator sheet/tray with parchment/baking paper. In a 1-qt/1-L sauce-
pan, combine the blueberries, 4 tbsp/50 g of the sugar, the
3 tbsp coconut oil
lemon juice, and lemon zest. Bring to a boil over medium-high
6 tbsp/85 g tofu “cream
heat. Stir until the sugar is dissolved and the berries are burst-
cheese”
ing, about 5 minutes. In a small cup, whisk together the fruit
juice and cornstarch/cornflour. Stir into the hot berries, and
6
MAKES TuRNoVERS keep stirring until the mixture is thick and glossy. Take the pan
off the heat and let it cool completely. Put it in the refrigerator
to hurry it along.
2
Unwrap the phyllo, take out the six sheets, then rewrap
the remaining sheets and put them in the refrigerator. Place
the six sheets on the counter and cover with plastic wrap/
cling film, then cover that with a barely damp kitchen towel
to keep them from drying out. Take out one sheet, brush half
with the coconut oil, and sprinkle it with ½ tsp of the remain-
ing sugar. Fold the sheet in half lengthwise, brush again, and
sprinkle with another ½ tsp sugar. Fold lengthwise again,
making a long strip. On the bottom of the strip, scoop 1 tbsp
of the “cream cheese” onto the bottom left corner of the
sheet and cover with 2 tbsp of the blueberry mixture. Fold it
up like a flag, corner to corner, to make a triangular packet.
Don’t fold them too tightly, or they will explode in the oven.
Place each turnover on the prepared pan, seam-side down.
Brush the top of each turnover with oil.
3
Use a paring knife to cut two small slashes in the
top of each turnover. Sprinkle with the remaining
sugar and bake until golden brown and crisp, about
15 minutes. Let cool slightly on racks and serve warm.
NAGEV
GIB
Roasting sweet, juicy pears until they reduce and
Printed from https://recipe.bluelayer.org/recipe/64893/turnovers