Blackberry-Apple Turnovers
M a k e s 1 2 t u r n o v e r s for the dough
111 oz. (21 cups) unbleached all-purpose flour; more for rolling
2 tbs. granulated sugar
1 tsp. kosher salt
6 oz. (3 cup) cold unsalted butter, cut into 12 pieces
6 oz. cold cream cheese, cut into 6 pieces
1 cup heavy cream for the filling
6 oz. (11 cups) blackberries, halved
1 large Pink lady apple, peeled, cored, and cut into
1-inch dice
1 cup light brown sugar
1 tbs. unbleached all-purpose flour
1 tsp. ground allspice
1 tsp. kosher salt for assembly
1 large egg yolk granulated sugar Make the dough
1. 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.
2. When ready to bake, position racks in the bottom and top
thirds of the oven and heat the oven to 400°F. Line 2 large rimmed baking sheets
with parchment.
3. On a lightly floured surface with a lightly floured
rolling pin, roll the dough into a 13x18-inch rectangle. Be sure to loosen the
dough several times and refloat underneath so it doesn’t stick. Trim the edges straight
to form a 12x16-inch rectangle, then cut the dough into twelve
4-inch squares. Put 6 squares on each baking sheet. Make the
filling in a medium bowl, lightly toss the blackberries, apple, brown sugar, flour,
allspice, and salt until combined. Assemble and bake the turnovers 1. In a
small bowl, beat the egg yolk with 1 tsp. water. Brush the outer edges of each
dough square with egg wash. Spoon 2 rounded tbs. of the filling into the center
of each square. Bring the points together into a triangular shape, pressing to
seal the edges. Lightly brush the top of each turnover with egg wash and
sprinkle with a scant 1 tsp. granulated sugar. With the tip of a paring knife,
cut a steam vent in the center of the top crust of each turnover. 2. 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.) 3. 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’re made.
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