Sunday, April 18, 2010

Fruit Turnovers

1/3 cup sugar                                          
finely grated zest of 1 lemon
2 t. cornstarch                                         
all-purpose flour, for work surface
1/2 t. coarse salt                                     
2 sheets frozen puff pastry, thawed
3/4 lb. fresh or frozen fruit, cut into 1 inch pieces if necessary         
2 large egg yolks
coarse sugar (optional)

1.  In a medium bowl, combine sugar, cornstarch, and salt.  Add fruit and lemon zest; toss to coat.  on a lightly floured work surface, roll each sheet of pastry into an 11 by 18 inch rectangle and cut into eight 4 1/2 by 5 1/2 inch rectangles.
2.  Dividing evenly, place filling lengthwise on one half of each rectangle, leaving a 1/2 inch border.  Combine 1 egg yolk with 1 t. water.  Brush border with egg wash; fold dough over filling and press edges to seal well.  with the tip of a sharp knife, cut vents into pastry.  Freeze turnovers. (see below)
3. To serve, preheat over to 400 degrees, with rack in lower third.  Place desired number of frozen turnovers on a parchment-lined baking sheet.  Combine 1 egg yolk with 1 t. water; brush egg wash onto turnovers and sprinkle with coarse sugar (if using).  Bake until turnovers are deep golden brown and juices are bubbling, 15 to 17 minutes, rotating sheet halfway through.

To freeze: Freeze turnovers on a parchment lined baking sheet until firm.  Layer with wax paper in a resealable container or freezer bag.  Store in the freezer, up to 1 month.

*If using frozer fruit, increase sugar to 1/2 c.

*Recipe found in Everyday Food: A Martha Stewart Magazine (March 2010)

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