Flaky Blackberry Turnover Recipe with step by step instructions and photos.
Warning this Flaky Blackberry Turnover recipe contains butter, lots, and lots of butter! This is the most delicious flaky crust I have ever come across and that is saying a lot since I make one heck of a pie crust. A handheld pie delivered straight from heaven!
A while back I had won Dorie Greenspan's Baking From My Home To Yours and Around My French Table from Ann at Cooking Healthy For Me right before she went into semi retirement. We miss you Ann and your wonderful blog! I have been waiting to share a few of the delicious recipes out of the books with everyone but it seemed like something always came in the way until today. The last time the computer went on the fritz and I had lost all my pictures from the lap top, what a day that was... So I'm finally excited to share a new favorite Flaky Blackberry Turnovers adapted from Dorie Greenspan's Flaky Apple Turnovers.
Now go buy the Dorie Greenspan book's they are well worth the money and if nothing else drool over the photo's!
Mix sugar with sour cream and set aside.
Mix whole wheat pastry flour, all-purpose flour and salt. Cut in cold butter until mixture resembles course meal. Dorie recommended using your finger's. I found the finger's worked best at the end but cut in the butter with a pastry cutter or fork to begin with.
Gently stir in sour cream mixture to the flour mixture lifting and tossing and being careful not to over mix. Dough will be very soft at this point. Divide dough in two and wrap in plastic wrap and use plastic wrap to shape into a rectangle. Refrigerate 1 hour.
Roll dough into a 9" x 18" rectangle between two pieces of plastic wrap.
This tip isn't from the book but I wanted to ensure extra flakiness so I spread 1 tablespoon room temperature butter over the rolled out dough. Then Fold dough into thirds like a business letter.
Now repeat folding dough in the opposite direction.
You will end up with a nice square. Cover with plastic wrap and refrigerate for at least 2 hours. Repeat with remaining dough.
Mix blackberries, sugar and flour. Set aside.
Preheat oven to 375 degrees. Line 2 baking sheets with silpat or parchment paper. Roll dough approximately 1/8 inch thick. Cut into 4 1/2" rounds (I found a lid from a standard size yogurt container is 4 1/2 inches wide and had used that. Each sheet will yield 7 or 8 rounds. You can use scrapes and refrigerate to roll into additional turnovers. Repeat with remaining dough. Place rounds on lined baking sheets.
Fill each round with about 2 tablespoons berries (I used a slotted spoon to remove excess liquid from the berries as I filled the turnovers). Moisten the edge with a little water and fold turnovers in half using a fork to to crimp the edges of the dough. Poke four steam holes using a fork in the center of each turnover.
Dorie recommended an egg wash but I skipped that step and sprinkled each turnover with a pinch of sugar. Bake for 20-30 minutes ( rotate baking sheets 10 minutes into cooking) until turnovers are puffed, firm to the touch and golden brown. Remove to a cooling rack.