Blackberry-Apple Turnovers

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With a dense crispness and a high sugar-to-acid ratio, Pink Lady apples are ideal for these pies. Even when tender, they hold their shape and retain some firmness, for a nice contrast to the juicy, collapsed berries.

Blackberry-Apple Turnovers

Blackberry-Apple Turnovers

0 from 0 votes
Course: Dessert
Servings: 12
Author: The Cook

Ingredients

For the dough

  • 320 g unbleached plain flour
  • tablespoons sugar
  • ½ teaspoon salt
  • 170 g cold unsalted butter, cut into 12 pieces
  • 170 g cold cream cheese, cut into 6 pieces
  • ½ cup whipping cream (heavy cream)

For the filling

  • 170 g blackberries, halved
  • 1 large Pink Lady apple, peeled, cored, and cut into 6mm dice
  • ½ cup light brown sugar
  • ¾ tablespoon unbleached plain flour
  • ½ teaspoon ground allspice
  • ¼ teaspoon salt

For assembly

  • 1 large egg yolk
  • sugar

Instructions

To make the dough

  • Put the flour, sugar, and salt in a food processor. Add the butter and cream cheese and pulse until the mixture resembles coarse meal, 8 to 10 pulses. Add the cream and pulse, pausing to scrape the bowl once or twice, just until the dough starts to come together, 8 to 10 pulses more. Do not over-process. Turn the dough out onto a clean work surface, gather it together, and pat it into a rectangle. Wrap it in plastic and refrigerate for at least 2 hours and up to 3 days.
  • When ready to bake, position racks in the bottom and top thirds of the oven and heat the oven to 205°C. Line 2 large rimmed baking sheets with baking paper.
  • On a lightly floured surface with a lightly floured rolling pin, roll the dough into a 32 x 45 cm rectangle. Be sure to loosen the dough several times and re-flour underneath so it doesn’t stick. Trim the edges straight to form a 30 x 40 cm rectangle and cut the dough into twelve 10 cm squares. Put six squares on each baking sheet.

Make the filling

  • In a medium bowl, lightly toss the blackberries, apple, brown sugar, flour, allspice, and salt until combined.

Assemble and bake the turnovers

  • Cup a dough square in one hand to create a triangular pocket. Fill the dough with your other hand, pull the corners up to form a triangle, and pinch to seal.
  • In a small bowl, beat the egg yolk with 1 teaspoon water. Brush the outer edges of each dough square with egg wash. Spoon 2 rounded Tbs. of the filling into the centre of each square. Bring the points together into a triangular shape, pressing to seal the edges. Lightly brush the top of each turnover with egg wash and sprinkle with a scant ½ teaspoon sugar. With the tip of a paring knife, cut a steam vent in the center of the top crust of each turnover.
  • Bake until the turnovers are browned and the filling is bubbling, 25 to 30 minutes, swapping and rotating the baking sheets’ positions about halfway through baking. <em>(Don’t worry if juice leaks out.)</em>
  • Transfer the baking sheets to racks and allow to cool for 5 minutes. Then loosen the turnovers with an offset spatula and cool completely on the sheets. The turnovers are best the day they’re made.

Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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