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Turnovers with Summer Berries picture

Turnovers with Summer Berries

Pastries stuffed with seasonal berries are a real treat, but even better is when they don't take all day to make. These pastries use store-bought puff pastry for a crispy outside and soft, fruity center.

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  • 1 1/2 pounds fresh berries (or frozen, thawed)
  • 2 tablespoons cornstarch
  • 1/2 cup granulated sugar
  • 1/8 teaspoon salt
  • 2 tablespoons orange juice
  • 1 pound (approximately) frozen puff pastry, thawed
  • 1 egg
  • All-purpose flour for rolling the pastry
  • Powdered (confectioners') sugar for serving (optional)

Serves 8

  1. If using strawberries, remove the hulls and cut them into small slivers (quarters or eighths).
  2. In a medium saucepan combine the berries, cornstarch, sugar, salt and orange juice and stir well.
  3. Place the saucepan over medium heat and cook the berries until tender and syrupy, stirring occasionally, about 10 minutes.
  4. Chill the mixture in the refrigerator for 1 hour.
  5. Arrange the racks of the oven such that one is in the center and one is in the top third of the oven.  Preheat the oven to 375F.
  6. Line two baking sheets with parchment paper or silpat baking mats.
  7. Crack the egg into a small bowl and whisk with a fork to break up the yolk.
  8. Lightly sprinkle your work surface with flour, and then roll out the pastry to a thickness of about 1/16 of an inch.  Add more flour as needed to keep the pastry from sticking.  (Note:  Some puff pastry packages contain 2 frozen sheets of pastry.  Roll each sheet separately and cut 4 squares from each one.)
  9. Cut the pastry into 8 equal squares (should be about 5 to 6-inches each.)
  10. Working with one square at a time, mound about 1/4 cup of filling in the center of the pastry square, making sure to leave the edges clean. (Don't  overfill or the fruit will ooze out during cooking.)
  11. Brush the edges of the square with the beaten egg (use a pastry brush or your finger) and then fold the pastry square over the filling to create a triangle. Use the tines of a fork to press the edges together and make a good seal.  Place the turnover on the prepared baking sheet.
  12. Repeat with the other squares, placing four turnovers on each baking sheet.
  13. Bake the pastries until golden, about 30 minutes, switching the top and bottom baking sheets half-way through baking.
  14. Cool on the baking sheets. Serve the pastries warm or at room temperature with a dusting of powdered sugar on top, if you like.


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