There's just something about pastry. The fall-infused air that made its way into our apartment this weekend called for turnovers. Warm, sweet, flaky turnovers bursting with addictive fillings. Usually I think of blueberries as a spring treat, but this weekend I was inspired by two gorgeous, freshly-picked bags supplied by my sister. I never liked fresh blueberries as a kid, and I have now figured out why. Fresh blueberries from the store are entirely different from their preferred picked-straight-from-the-bush sisters. Taste, texture, sweetness. . .mmm. I could eat the latter until I looked like the girl from Charlie and the Chocolate Factory!
Sour Cream Blueberry Turnovers
filling adapted from Epicurious, dough from Alice Medrich's Caramel-Glazed Cardamon Palmiers
Makes 2 dozen 3 1/2" turnovers
Dough
2 1/2 c. all-purpose flour
2 Tbs. granulated sugar
1/4 tsp. fine salt
8 oz. (2 sticks) cold unsalted butter, cut into 8 pieces
8 oz. cream cheese, cut into pieces
In the bowl of a food processor, combine flour, sugar, and salt. Pulse a few times to blend. Add butter and pulse until mixture resembles coarse bread crumbs. Add cream cheese and pulse until dough starts to cling together. Form into a square and wrap in plastic. Refrigerate 4 hours (or place in freezer about 1 1/2 hrs). Flour counter and roll into a 10" by 20" rectangle, short side toward you. Fold bottom third up, and top third down over top, puff pastry style. Turn, with the open side facing the right, like a book. This is one 'turn'. Repeat 2 more times. Refrigerate dough for 45 minutes. Meanwhile, make the blueberry filling.
Filling
1/2 c. sour cream
1/4 c. + 2 Tbs. granulated sugar
1 egg, beaten
generous pinch salt
1 1/2 Tbs. flour
1 1/2 tsp. fresh lemon zest
1/2 tsp. lemon extract
3 c. fresh blueberries
In a medium bowl whisk together first seven ingredients. Fold in blueberries.
On a floured surface, roll dough out 1/8" thick. Cut out rounds with desired size cutter (I used a 4" round). Starting with one round, brush edge with egg wash. Place 1-1 1/2 Tbs filling in center, and fold edge over, pressing out any air bubbles and sealing firmly with fingers. Place on baking sheet lined with parchment or silpat. Repeat with remaining dough rounds. Once finished, place baking sheet in freezer at least 15 -20 minutes to let the turnovers firm up.
Move oven rack to top third of the oven and preheat to 400 F. Before baking, brush each turnover with egg wash and sprinkle generously with granulated sugar. Using a paring knife cut three slits across top of each turnover. Bake 18 minutes, rotating halfway through baking time, until golden brown and slightly dark around the edges.
Let cool on baking sheet. Enjoy!
