Flaky pastry holding juicy fresh fruit is a wonderful treat. Don't worry if the filling oozes out as turnovers bake.
- Portion size 12 servings
- 1 egg beaten
- 1/2 cup icing sugar sifted
- 1 1/2 teaspoon water
- 2 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon cinnamon
- 2 cups blueberries
- 2 cups all purpose flour
- 3 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 cup cold butter cubed
- 1/3 cup cold water
MethodIn food processor or bowl, combine flour, sugar and salt, and process or cut in butter until in fine crumbs. Add water; process for 2 to 3 seconds, adding up to 1 tbsp (15 mL) more water if necessary to make moist but still crumbly pastry that holds together when pressed.
On lightly floured surface, press pastry into ball; knead gently 5 or 6 times. Flatten into rectangle; wrap and refrigerate for at least 30 minutes or up to 6 days.
Filling: In saucepan, combine sugar, cornstarch and cinnamon; add berries and toss. Cook over medium-high heat, stirring often, for 3 to 5 minutes or until boiling. Simmer over medium-low heat for 2 minutes or until thickened. Transfer to bowl; cover and refrigerate until cool or for up to 2 days.
On lightly floured surface, roll out pastry into 16- x 12-inch (40 x 30 cm) rectangle; trim and cut into twelve 4-inch (10 cm) squares. Place heaping tablespoonful (15 mL) filling in centre of each. Brush pastry edges with a little egg; fold over and seal to make triangles.
Place on greased baking sheets; cover and refrigerate for at least 30 minutes or for up to 8 hours. Brush tops with remaining egg. Bake in 375°F (190°C) oven for 25 minutes or until golden and flaky. Let cool slightly on racks, about 30 minutes.
Whisk icing sugar with water; drizzle over turnovers.