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Sep 22, 2012

Summer Berry Turnovers

Getting more brave with pastry. After making these, I told people about how I made pastry with cream cheese thinking how original this was. What was the reaction? "Yes, I do that all the time." Okay, I am a pastry newbie. Don't judge.

Pastry newbies, this post is for you.

This recipe is in The Art and Soul of Baking by Cindy Mushet. It is one of the first cookbooks I bought when I began to "collect" cookbooks. I think I read about it in Gourmet magazine (miss you Gourmet!). It is part of the Sur la Table cookbook collection. The book has nearly 500 pages of baking lessons, recipes, and photographs. Gorgeous and substantial.

One of the things I love about this recipe is that the author leaves nothing to chance. She actually tells the reader how many pulses it takes for the dough to come together in the food processor. 30 one-second pulses. LOVE.

These turnovers can be made in advance and reheated when needed. They have a "grown up" taste because both the crust and the fruit are slightly tart. While I baked these for breakfast, they would be wonderful topped with vanilla ice cream for dessert.

Cream Cheese Pastry Dough

1 1/2 C (7.5 oz) unbleached all-purpose flour
1 t. sugar
Pinch of salt
4 oz unsalted butter, very cold and cut into 1/2 inch pieces
1 8 ounce package of cream cheese cut into 1 inch pieces

Put the flour, sugar, and salt in a food processor and blend for 10 seconds.
Add the butter pieces and process for 8 to 10 seconds.
Add the cream cheese and process by pulsing thirty times for one second intervals.

Take the dough out of the food processor and press together into a ball. Flatten the dough into a 7 inch square, wrap with plastic wrap, and chill for 30 minutes.

Once you are ready to make the turnovers, roll the dough out onto a floured surface to a 1/8 inch thick square. Trim the dough into a 15 inch square.

Cut the dough into nine 5 inch squares. Place the squares between sheets of parchment and chill in the refrigerator while you are preparing the berries and preheating the oven.

Berry Turnovers

9 squares (one recipe) of Cream Cheese Pastry Dough
1 cup of raspberries
1 cup of blackberries
1/4 C sugar
2 T. all purpose flour
2 t. lemon juice
1 large egg yolk
2 T milk
Sanding sugar (it's thicker and more sparkly than granulated sugar) or granulated sugar for sprinkling on the turnovers

Preheat the oven to 375 degrees. You should have two racks, one in the upper third and one in the lower third of the oven.
Remove any stems, leaves, and decaying pieces from the berries.
Put the berries into a medium bowl and add the sugar, flour, and lemon juice and toss until the berries are coated evenly.
Whisk the egg yolk and milk together.
Lay out the pastry squares on a very lightly floured surface.
Divide the berries evenly among the nine squares. Place them on one half of the square in a triangle pattern leaving a 1/2 inch border on the side where you've placed the berries. Leave the other half of the pastry square empty. This is the side that you will fold over the berries.
Paint the border with the egg wash and fold the pastry over the berries and press the edges together with a fork to seal them.
Put the turnovers on a baking sheet and refrigerate for 20 minutes.
Prepare two baking sheets with parchment and divide the chilled pasties between them.
Brush the turnovers with the rest of the egg wash and sprinkle with the sanding sugar.
Cut several small slits into the dough with a small paring knife.
Bake the pastries for 15 minutes. Rotate the sheets 180 degrees and switch them between the two oven racks. Bake them for 10 to 20 minutes more until golden brown.
Cool on the baking sheet on a cooling rack. You can serve them warm or at room temperature.
Wrap any leftovers individually in plastic wrap. You can keep them at room temperature for a day or two and then refrigerate them for another day or two. To re-crisp, bake at 375 for 10 minutes.

This post has been been submitted to Breakfast Club hosted this month by The Botanical Baker.  The theme of the month is breakfast with fresh or dried fruit.

Would you like to comment?

  1. Loved these turnovers. Thanks so much for entering breakfast club. Please email me your address so I can send you a sachet of baobab to try


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