Johns Mixed Berry Turnovers Recipes

JOHN'S MIXED-BERRY TURNOVERS

John's Mixed-Berry Turnovers image

Tuck berries into flaky pastry for sweets that are good enough to give -- but better to keep. The recipe is extra easy, and once the pies are baked, you can forget fussing with a fork to enjoy them.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Time 2h

Yield Makes 12

Number Of Ingredients 10

Ingredients

2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into pieces
4 to 8 tablespoons ice water
2 cups mixed berries (fresh or frozen), such as blackberries (halved if large), blueberries, raspberries, and strawberries (quartered)
1/2 cup sugar, plus more for sprinkling
2 tablespoons cornstarch
4 teaspoons fresh lemon juice
2 large eggs, beaten with 1 tablespoon water, for egg wash

Steps:

Prepare dough: In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining. Sprinkle with 4 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 4 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.
Divide dough into two equal portions; form each into a square 3/4 inch thick. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour and up to 3 days.
Prepare filling: In a medium bowl, toss together berries, sugar, cornstarch, and lemon juice; set aside.
Preheat oven to 425 degrees. On a lightly floured work surface, roll out each square of dough to an 8-by-12-inch rectangle; cut each into six 4-inch squares (you should have 12 squares total). Dividing evenly, spoon filling onto center of each square. Brush two adjoining edges of each square with some egg wash. Fold these edges over filling to form a triangle; press firmly to seal (dough should be tightly pressed around filling). Crimp edges.
Transfer turnovers to a parchment-paper-lined baking sheet. Brush tops with remaining egg wash; sprinkle with sugar. With scissors, snip centers to create a steam vent. Bake until golden brown and crisp, 20 to 25 minutes, rotating sheet halfway through. Serve warm or at room temperature.

Nutrition Facts : Calories 290 g, Fat 16 g, Fiber 1 g, Protein 4 g

MIXED BERRY TURNOVERS RECIPE

Mixed Berry Turnovers Recipe image

Mixed Berry Turnovers can brighten up your breakfast or your dessert. They're ready in less than half an hour, too!

Provided by Nancy Piran

Categories Puff Pastry

Time 25m

Number Of Ingredients 6

Ingredients

1 sheet puff pastry, thawed
2/3 cup blueberries
1/3 cup raspberries
1/3 cup blackberries
3 strawberries, sliced
juice from half a lemon

Steps:

Preheat oven to 400°F. Line baking sheet with parchment paper, set aside. In small bowl add berries and lemon juice. Set aside. Roll out puff pastry. Cut into 4 equal squares. Transfer to baking sheet. Evenly divide berries slightly off-center in each square. Fold the turnovers in half diagonally, to create triangular turnovers. Press the edges with a fork to seal. Place on baking sheet and bake for 15 minutes or until golden brown. Remove from oven and place on cooling rack. Allow to cool for 5 minutes. Sprinkle with powdered sugar(optional). Serve and ENJOY!

Nutrition Facts : Calories 269 calories, Fat 15 g, Carbohydrate 30 g, Fiber 3 g, Protein 5 g, SaturatedFat 8 g, Sodium 0 mg, Sugar 5 g

BERRY BERRY TURNOVERS

Berry Berry Turnovers image

Provided by Patrick and Gina Neely : Food Network

Categories dessert

Time 35m

Yield 8 turnovers

Number Of Ingredients 10

Ingredients

4 1/2 cups (about 1 1/2 pounds) fresh strawberries, quartered and destemmed
4 1/2 cups (about 1 1/2 pounds) fresh blueberries, cut into 1/2-inch pieces
4 tablespoons cornstarch
3/4 cup sugar
1/4 teaspoon salt
1/4 cup orange juice
1 package frozen puff pastry, thawed
All-purpose flour, for dusting
1 egg, beaten
Confectioners' sugar, for dusting

Steps:

Preheat oven to 400 degrees F.
In a medium pot, combine the first 6 ingredients and mix well. Cook on medium heat until tender and syrupy; about 10 minutes. Allow to cool in refrigerator for 1 hour.
Roll out the puff pastry into a rectangle on a well-floured surface and cut into 8 squares. Place onto a sheet tray lined with parchment paper. Brush the edges of the square with the beaten egg. Place about 2 1/2 tablespoons of filling in the center of the square, leaving 1-inch on all sides clear. Repeat until all the puff pastry is used. Fold the turnover into a triangle and using a fork, crimp along the edges making sure to enclose all the filling in the pastry. Brush egg wash on top of each triangle.
Bake the turnovers until puffy and golden brown, about 8 to 10 minutes. Dust with confectioners' sugar.

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