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.
Preheat the oven to 350 degrees.
Toss all the ingredients in a medium bowl to combine.
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.
Ingredients
Directions
Preheat the oven to 350 degrees.
Toss all the ingredients in a medium bowl to combine.
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.
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