Tempting Raspberry Turnovers
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Serves: 12-16
 
Makes 12-16, depending on how fat you want them!
Ingredients
  • 2 cups (4 sticks) butter, frozen at least ½ hour
  • 3 cups all-purpose flour
  • ½ cup cake flour
  • ½ teaspoon salt
  • ¾ cup cold water
  • 1 tablespoon fresh lemon juice
  • 1 egg and 2 teaspoons of water, for an egg wash
  • 1 recipe of raspberry-lemon filling
  • 1 recipe of pastry cream
  • 1 cup powdered sugar and a little milk or water for a drizzle, if desired
Instructions
  1. Using a large grater, grate the frozen butter. Return the grated butter to the freezer for 10 minutes.
  2. In a large bowl (I used my stand mixer) combine both types of flour and salt.
  3. On low speed with a dough hook, blend the butter and flour together just until mixed.
  4. Slowly add the lemon juice, and then the water - a little at a time, until the dough holds together. Don't over-mix!
  5. On a generously floured surface, roll into an 18-inch by 10-inch rectangle. Fold it like you would a letter, bringing one of the short ends over to the middle and then bringing the other end over it, always dusting off any extra flour.
  6. Turn the dough one-quarter turn and roll out again into an 18-inch by 10-inch rectangle. Fold into thirds.
  7. Turn, roll, and fold one more time. Wrap in heavy plastic (or put dough into a zipper bag) and refrigerate for an hour.
  8. Remove dough from the refrigerator. Roll it out, fold it, turn. Roll it out, fold it, turn. Roll it out, fold it....and cut the dough in half. Return one half to the refrigerator for now.
  9. Roll the dough half into a rectangle that's 12-inches by 8-inches for big, puffy turnovers or 16-inches by 8-inches if you prefer less pastry with your filling!
  10. Put the dough on a plastic wrap covered cookie sheet, lay another piece of plastic wrap over it, and refrigerate for 10-15 minutes to make sure the butter inside the dough is firm.
  11. Heat the oven to 350 F.
  12. Remove from the refrigerator and cut into 4-inch squares.
  13. Beginning at an imaginary diagonal line, spread a thin layer of pastry cream over half of each square, leaving a clean edge so it can seal properly. Put about a tablespoon of filling (or jam) over the pastry cream. Don't worry if it isn't perfectly covered...it will spread as it gets warm. Barely moisten the edges around the filling with water.
  14. Fold the dough diagonally over the cream and jam. Press the edges gently and place on a baking sheet. Press along the two edges with a fork.
  15. Mix together the egg and water and brush lightly over pastries.
  16. Bake for approximately 1 hour, or until a rich, golden brown.
  17. If you want to add a drizzle, mix enough milk or water into a cup of powdered sugar to make a thick liquid and drizzle over cooled turnovers.
  18. Repeat with the other half of the dough, or flatten it into a rectangle, wrap it well, and freeze for another use.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=757