I love anything surrounded by dough. A turnover with a tender, flaky crust definitely fits the bill. However, it was more than just the pastry that drew me to this recipe.
First and foremost,the filling: a combination of chopped Pink Lady apples and blackberries. I would have never thought of that combination yet it worked beautifully.
Second, this crust is not your usual pastry crust. It is a much easier and forgiving dough than typically used for pie, one that incorporate cream cheese (I think that’s where the ‘forgiving’ part comes in – the cheese makes it much easier to handle. However, if you are short on time ,don’t hesitate using purchased puff pastry as the dough for these turnovers. They will still be scrumptious and it will save you quite a bit of time and effort.
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
- 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.
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