Blackberry Apple Turnovers

Blackberry Apple Turnovers (adapted from Fine Cooking Magazine, Aug/Sept. 2010)

For The Dough:

• 2 1/2 cups all-purpose flour
• 2 Tbsp. granulated sugar
• 1/2 tsp. kosher salt
• 6 oz. (3/4 cup) cold unsalted butter, cut into 12 pieces
• 6 oz. cold cream cheese, cut into 6 pieces
• 1/2 cup heavy cream

For the Filling

• 6 oz. (1 1/4 cups) blackberries, halved
• 1 large Pink lady apple, peeled, cored, and cut into 1/4 inch dice
• 1/2 cup light brown sugar
• 2  tsp. minute tapioca
• 1/2 tsp. ground allspice
• 1/4 tsp. kosher salt

For Assembly:

• 1 large egg yolk
• granulated or turbinado (raw) sugar

Make the Dough:

Put the flour, sugar, and salt in a food processor.  Add the butter and cream cheese and pulse until the mixture resembles coarse meal, 8 to 10 pulses.  Add the cream and pulse, pausing to scrape the bowl once or twice, just until the dough starts to come together, 8 to 10 pulses more.  Do not over-process.  Turn the dough out onto a clean work surface, gather it together, and pat it into a rectangle.  Wrap it in plastic and refrigerate for at least 2 hours and up to 3 days.

When Ready to Bake:

Position racks in the bottom and top thirds of the oven and heat the oven to 400F.  Line 2 large rimmed baking sheets with parchment.

On a Lightly Floured Surface:

Using a lightly floured rolling pin, roll the dough into a 13 x 18-inch rectangle.  Be sure to loosen the dough several times and reflour underneath so it doesn’t stick.  Trim the edges straight to form a 12 x 16-inch rectangle and cut the dough into twelve 4-inch squares.  Put six squares on each baking sheet.

Make the Filling:

In a medium bowl, lightly toss the blackberries, apple, brown sugar, flour, tapioca, allspice, and salt until combined.

Assemble and Bake the Turnovers:

In a small bowl, beat the egg yolk with 1 tsp. water.  Brush the outer edges of each dough square with the egg wash.  Spoon 2 Tbsp. of the filling in the center of each square.  Bring the points together into a triangle, pressing to seal the edges.  Lightly brush the top of each turnover with egg wash and sprinkle with a scant 1/2 tsp. granulated or turbinado sugar.  With the tip of a paring knife, cut a steam vent in the center of the top crust of each turnover.

Bake Until the Turnovers are Browned:

And the filling is bubbling, 25 to 30 minutes, swapping and rotating the baking sheets’ positions about halfway through baking.  (Don’t worry if juice leaks out – it’s part of these turnovers’ charm).

Transfer the Baking Sheets to Racks:

And allow to cool for 5 minutes.  Then loosen the turnovers with an offset spatula and cool completely on the sheets.  The turnovers are best the day they’ve been made.