Thursday, July 21, 2011

Summer Berry Turnovers

One of my favorite things about summer is the fruit. I can't get enough of them! Strawberries, blackberries, blueberries, YUM! This year, I've been trying to figure out how keep those berries around for a little while after they go out of season. These are delicious! They are fresh and delicious, and simple to make. We took these to Music in the Park tonight, and they travel very well!

Summer Berry Turnovers
(Adapted from Fine Cooking Picnics and Cookouts)

1 cup unbleached flour
(plus extra for rolling out dough)
1 cup whole wheat white flour
14 Tbs. unsalted butter, cut onto pieces, then chilled
2 Tbs. granulated sugar
1 Tbs. lowfat milk
juice of 1 lemon
1 tsp salt

Place all ingredients in food processor.  Pulse dough until the dough forms together into large clumps.  Turn dough out onto counter.  Shape dough into a 1-inch thick dish and wrap in plastic wrap.  Refrigerate at least 30 minutes, or up to overnight.

3/4 cup blueberries
3/4 cup raspberries
2 tsp. granulated sugar
1 tsp. cinnamon
pinch of nutmeg

Rinse and dry berries.  Toss berries with spices.  Set berries aside.

Allow dough to become pliable, but not too warm that it breaks.  Sprinkle dough with flour.  Roll dough out n lightly floured surface.  Cut dough into 2 inch diameter circles.  You will make 12 circles.  Place rounds on baking sheet (If using aluminum baking sheet, line with parchment.

Fill circles with 1-1 1/2 tsp of fruit filling.  Fold each circle in half, and score with fork.

Bake at 400 degrees for 20-25 minutes until golden brown.  To take on a picnic, layer pastries with parchment paper, do not layer warm pastries right on top of each other!

I'm linking to Sweet Tooth Friday.

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