Strawberry Turnovers

I don’t know what it is about this time of year but I seem to want to bake with anything involving fruits. Don’t get me wrong, I love chocolate as much as the next person, but I have to take advantage of fresh fruit finally coming back into season. So I went to the store, bought a couple pounds of strawberries and went to town (as you will see over the next couple of posts).

Now, who doesn’t love a golden brown dough covered in icing and filled with whatever your heart desires?

*Crickets*

Yah, that’s what I thought.

These quick and easy strawberry turnovers seem to make your day just a little bit better (at least I know they did ours). You can fill these with anything you want! Make them sweet, make them savory, it’s completely up to you. I already have ideas for what I am going to fill them with next!

This is a very easy recipe to make and master without having any prior experience of making dough. Don’t have a food processor? I used my blender until the dough was mixed, kneaded it for a second to form it together and it worked great! Don’t have a rolling pin? I used a glass cup and you’ll never be able to tell the difference.

Sometimes you just do what you need to do.

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Ingridients


•Turnover Dough•

1 1/4 cups all-purpose flour

1/2 cup (1 stick) unsalted butter (cut into pieces)

1/2 tsp sugar

1/2 tsp salt

1/4 – 1/2 cup ice water

•Strawberry Filling•

1 1/2 cups strawberries (cut in halves or slices depending on preference)

2 tbsp granulated sugar

1 tbsp cornstarch

1 egg lightly beaten (to brush on top)

granulated sugar (to sprinkle on top)

•Royal Icing•

1/2 cup of powdered surgar

3-4 tbsp of heavy cream (can substitute for milk or water)


Directions


› Start by preheating the oven to 425 degrees F. Grease or line your cookie sheets with foil or a silicone mat (my new favorite thing!!!).

› In a food processor (or a blender like I managed), combine together the flour, salt and sugar. Add in the butter pieces and blend until mixture looks similar to a coarse meal (about 8-10 seconds).

› You’ll then want to add in your ice water at a steady rate until you feel like your dough holds together but is not too wet or sticky. To test if it is too dry: squeeze a small amount of dough together and if it crumbles, add more water (1 tbsp at a time).

›Once dough has formed, flatten out into a disc and wrap in plastic wrap. Place in the fridge for at least an hour to cool (dough may be stored for up to 1 month).

›To making the filling: Combine all ingredients in bowl and stir. Set aside until ready to assemble.

› Once you are ready to assemble, lightly dust your work area with flour. Roll out dough to about 1/8 inch thick in a large rectangle (I just eye-balled it – don’t sweat the small stuff).

› Use a 5 inch round cookie cooker (I used a glass pyrex storage container that happened to measure 5 inches around perfectly) and cut into rounds (mine made 8).

› Place about 2 tbsp worth of filling onto one half of round. Using the egg wash, lightly brush over half of round before folding it over and sealing closed with a fork.

› Brush the tops of the dough with egg wash (this gives the wonderful golden brown color on top) and take a small knife and cut a small slit in the top (this allows air to be released while cooking).

›At this point, you can either sprinkle sugar on top and bake or wait until they are cooked to drench in icing (or both)!

› Bake for 20-25 minutes, or until nice and golden brown. Transfer turnovers to a wire wrack and let cool completely.

› To make to icing: Combine powdered sugar and heavy cream until you get your desired consistency (too runny, add more powdered sugar. Too thick, add more cream). Glaze however you please (this is what I liked better out of the two choices) and ENJOY!

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