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(Blueberry) Turnover a New Leaf

Turnovers are one of those pastries that seem to fit in just about anywhere. They can be tasty for breakfast, make for a fantastic brunch item and can be the centerpiece of your meal as a really nice dessert. While most of us are probably used to having apple turnovers, and they certainly are a classic that you can make yourself, buy frozen in the stores and heat up or get from your local bakery (if you’re lucky enough to have such a thing in today’s world). I love a good apple turnover, but getting good apples for turnovers is not an easy thing to do this time of year. Instead, now is the perfect opportunity to use some of the great summer fruit that is available. Blueberry is always a favorite of mine for pies, so why not for a turnover as well? This recipe from Bon Appetit is for blueberry-blackberry turnovers, but since I didn’t have any blackberries on hand (and while I love blackberries, Sean and Michelle are not big fans of the seeds) I decided to just go with blueberry and make the turnovers that way.

Blueberry Turnovers

For the Turnovers:

1 1/2 cups fresh (or frozen, thawed) blueberries

 

2 teaspoons finely grated peeled ginger

2 teaspoons fresh lime juice

¼ teaspoon kosher salt

2 tablespoons all-purpose flour, plus more for the surface

1 large egg, beaten to blend

¼ cup heavy cream

1 store-bought pie crust, or your favorite pie dough recipe

For the Glaze and Assembly:

cups powdered sugar

1 teaspoon vanilla extract

¼ teaspoon kosher salt

For the turnovers, pre-heat the oven to 350 degrees. Toss the blueberries, sugar, ginger, lime juice, salt and 2 tablespoons of flour in a medium bowl until the ingredients are combined. Beat the egg and heavy cream in a small bowl until no streaks remain.
Roll out the pie dough on a lightly floured work surface to a 15 x 10-inch rectangle. Cut a thin border around the dough to square off the edges. Cut the dough in half lengthwise and then in thirds crosswise to form six 5-inch squares. Brush the edges of the dough with the egg mixture, then mound about ¼ cup of the blueberry filling in 1 corner of each square. Working with 1 square at a time, fold the corner opposite the filling up and over to create a triangle; press the edges with a fork to seal the edges. Place the turnovers on a parchment-lined baking sheet and brush them with the remaining egg mixture. Cut about a 1-inch-long slit in the center of each turnover. Bake until the pastry is golden brown and juices run from the slits, about 35–45 minutes. Let the turnovers cool on a baking sheet until they are just slightly warm.
For the glaze and assembly, whisk the powdered sugar, vanilla, and the salt in a large, wide bowl. Whisking constantly, add warm water a tablespoonful at a time until the glaze is thick and smooth and falls off the whisk in a slowly dissolving ribbon (it should look like sweetened condensed milk).
Working one at a time, dip the top sides of the slightly warm turnovers into the glaze, letting the excess drip back into the bowl. Transfer the turnovers to a wire rack and let them sit until  the turnovers are cool and  the glaze is set, about 30 minutes.
I loved the way they turned out, but I have to admit I did make a mistake along the way while I was making them. I did not pay close enough attention to the direction when I was cutting the dough the first time and cut it incorrectly, leaving me with small squares I couldn’t do turnovers with. Instead, I turned those small squares into hand pies and went with those instead. Luckily, I was using store-bough pie dough and had another sheet that I could do them with again. I paid better attention this time and got the turnovers right. They turned out really well, with just the right amount of blueberries. The mix of the ginger and blueberries gave good flavor too that everyone seemed to like. The recipe makes 6 turnovers if you do it right and if you wanted hand pies instead, just cut the squares smaller and use one square for the top and the other for the bottom, crimp the edges and you are good to go. With the glaze on the hand pies they turn out just like the Drake’s fruit pies I love (if you live in the Northeast you know Drake’s pies).
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day, have a happy 4th of July with friends and family, and enjoy your meal!
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Red and Blue: A Refreshing Drink and Blueberry Hand Pies

I had made a couple of quick and easy recipes a few days ago that lend themselves perfectly to the summer. Both use some great summer fruits and can be made in almost no time at all. The first was a simple drink of watermelon agua fresca, a very refreshing drink that you can make with this recipe that I got from Food Republic.

Watermelon Agua Fresca

16 cups cubed seedless red watermelon, about a 5-pound watermelon’s worth

2 cups water

2/3 cup sugar

1 bunch fresh mint

1/2 cup fresh lime juice

Club soda

Lime slices, for garnish

Blueberries, for garnish

Combine the watermelon, water, sugar and mint in a blender and puree until smooth (You may have to do this in batches to accommodate all the watermelon). Pour through a coarse strainer into a large container.

Stir in the lime juice. Refrigerate until it is well chilled, about 4 hours or overnight. To serve, fill a highball glass with ice, fill the glass 2/3 full with the watermelon mixture, and top with club soda and garnish with a lime slice. You can also add several blueberries to float on the top if you wish.

It is a very easy drink to make and you can even jazz it up a bit with some alcohol if you wanted to go that route. I thought it was great and refreshing just as it is with a strong watermelon flavor mixed with the lime.

I also got a recipe from bon appetit magazine for some blueberry hand pies. I have long had a thing for Hostess and Drake’s fruit pies, and until they are back on the market (which should be in a week or so), this is a great substitute that you can make on your own. They are perfect for any type of barbecue or picnic since you can just pick one up and dig in.

Blueberry Hand Pies

1 homemade or store-bought pie crust

All-purpose flour (for dusting)

2 cups blueberries (about 10 ounces)

1 teaspoon finely grated lemon zest

1 tablespoon fresh lemon juice

1/4 cup sugar

1/4 teaspoon kosher salt

1 large egg, whisked with 1 teaspoon water

1 tablespoon raw sugar

Preheat the oven to 375 degrees. Roll out the dough on a floured surface to a 15 x 12-inch rectangle. Cut the dough into 6 rectangles.

Toss the blueberries, lemon zest, lemon juice, sugar and salt in a medium bowl. Brush the edges of the dough rectangles with water; mound some blueberries into the center of each rectangle. Fold the dough over, and press the edges to seal. Place the pies on a parchment-lined baking sheet, brush them with the egg wash, and sprinkle the tops with the raw sugar. Cut small slits on the top for steam to escape.

Bake the hand pies, rotating the baking sheet halfway through cooking, until the juices are bubbling and the pastry is golden brown, about 35 to 40 minutes (some juices will run out onto the parchment paper). Transfer the pies to a wire rack and allow to cool for 5 minutes. Serve the pies warm or at room temperature.

I loved these pies. The are the perfect serving size and portion and make a great dessert that you could easily double or triple the recipe for a bigger crowd. I did use a store-bought pie crust and they turned out just fine, but I can see where a homemade crust would be easier to deal with and roll to the right size without making the dough too thin. In either case, I think it is a great summer dessert that doesn’t take long to make.

That’s all I have for today. Check back again for more recipes in the coming days, including one for magic bars that we recently made for a dessert. I also have several other recipes I will be trying in the next few days to post, including one for barbecued chicken, some pulled pork sliders, Cobb salad style chicken salad and more. Check back and see what comes up next. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on July 6, 2013 in Beverages, Cooking, Dessert, Pie

 

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