These black and blue turnovers are worth every heavenly calorie, And with a crust as easy as pie, all you need to worry about is making the fruit filling.
¾ c blueberries (fresh or frozen & thawed)
¾ c blackberries, halved (fresh or frozen & thawed)
3 tbsp sugar
2 tsp ginger
2 tsp lime juice
¼ tsp salt
2 tbsp flour
Preheat the oven to 350 degrees. Toss all the ingredients in a medium bowl to combine.
1 egg, beaten
¼ c heavy cream
1 portion of pie dough
In a small bowl, beat the egg and heavy cream together until no streaks remain. Roll out the pie dough on a lightly floured surface, creating a 15 x 10 inch rectangle. Cut a thin border around the dough to square off the edges. Cut the dough in half lengthwise and then in thirds crosswise to form six different 5 inch squares. Brush the edges with the egg mixture, then mound about ¼ cup of the berry filling in 1 corner of each square. Fold up the corner opposite the filling to create a triangle; press the edges of with a fork to seal. Place on a parchment paper lined baking sheet and brush with remaining egg mixture. Cut a 1 inch long slit in the center of each turnover. Bake until the pastry is golden brown and juices are running from the slits, roughly 35-45 minutes. Let cool on the baking sheet from hot to warm.
1 ½ c confectionery sugar
1 tsp vanilla
¼ tsp salt
2 tbsp warm water (more if needed)
Whisk sugar, vanilla, and salt together in a wide mouthed bowl. While continuing to mix, add warm water a tablespoon at a time until the glaze is thick and smooth, resembling the consistency of sweetened condensed milk. One at a time, dip the tops of the slightly warm turnovers into the glaze, letting the excess drip back into the bowl. Transfer to a wire rack and let the turnovers sit until the glaze has set and the pastries have cooled.
Thanks to Bon Appetit for the recipe!