Warning this 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.
Flaky Blackberry Turnovers
Prep time: 20 Minutes
Cook time: 20-30 minutes
Total time: 4 hours
Yield: 14-16 Turnovers
FOR THE DOUGH
- 1 cup Sour Cream
- 1/2 cup Sugar
- 1 cup Whole Wheat Pastry Flour OR All-Purpose
- 3 cups All-Purpose Flour
- 1 teaspoon Sea Salt
- 1 1/2 cups Cold Butter, Cut Into Small Pieces
- 2 tablespoons Room Temperature Butter
FOR THE FILLING
- 3 cups Blackberries
- 1/3 cup Sugar
- 3 tablespoons All-Purpose Flour
- Additional Sugar For Dusting
FOR THE DOUGH
- Stir sour cream and sugar together. Set aside
- Mix flour's and salt. Cut cold butter into into the flour mixture until mixture resembles course meal. Using a fork gently toss sour cream in with flour mixture. Dough will be very soft.
- Divide dough into two. Shape into a rectangle using plastic wrap and cover. Refrigerate dough at least 1 hour.
- Remove one piece of dough from the refrigerator and roll into a 9inch x 18inch rectangle between plastic wrap or parchment paper. Spread with room temperature butter and fold dough in thirds like a business letter. Repeat folding dough in thirds in opposite direction to end with a square. Wrap and refrigerate for 2 hours. Repeat with remaining dough.
FOR THE FILLING
- Mix blackberries, sugar and flour. Set aside. If using frozen blackberries set aside until blackberries defrost.
- Preheat oven to 375 degrees. Line a baking sheets with silpat or parchement paper.
- Roll each piece of dough to 1/8inch thick. Cut out 4 1/2 inch rounds. You can gather scrapes, chill and re-roll dough to make additional turnovers. Each piece of dough will yield about 7 or 8 turnovers.
- Transfer each round to baking sheet and fill with 2 tablespoons blackberries.. Moisten edge of dough with a little water on your finger and fold turnovers in half, using a fork to crimp the edge of dough. Poke 4 steam holes using a fork in the center of each turnover.
- Sprinkle each turnover with a pinch of sugar.
- Bake for 20-30 minutes. Rotating baking sheets 10 minutes into baking. Bake until turnovers are puffed, firm to the touch and golden brown. Remove to a cooling rack.