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Pastry Recipes
20 minutes preparation, 1 hour chilling, 15 minutes baking
Makes 6 turnovers
½ cups all-purpose flour
½ teaspoon granulated sugar
¼ teaspoon salt
½ cup (1 stick) chilled butter, cut into pieces
2-3 tablespoons cold water
Filling
1 16-ounce can apricot halves, drained and sliced
¼ cup apricot preserves
1/8 teaspoon ground cinnamon
Glaze and Topping
1 large egg, lightly beaten
½ teaspoon granulated sugar
¼ teaspoon ground cinnamon
1. Place oven rack in upper third of oven. Preheat oven to 425F.
2. In medium bowl, mix together flour, sugar and salt. Using a pastry blender or 2 knives , cut butter into flour mixture until coarse crumbs form.
3. Add water, 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 1 hour.
4. To prepare filling mix together apricots, apricot preserves and cinnamon.
5. On a floured surface, using a floured rolling pin, roll dough into a 12 x 8-inch rectangle. Cut dough into six 4-inch squares.
6. Spoon 3 tablespoons of filling into center of each square. Brush a ¼-border of beaten egg around dough edges. Fold dough over filling to form triangles. Using a fork, press edges to seal.
7. Brush turnovers with remaining egg. Sprinkle with sugar and cinnamon. Place on a baking sheet. Bake until lightly golden, 15 minutes. Transfer turnovers to a wire rack of cool slightly.
Baking Tips
Freeze unbaked turnover, wrapped in aluminum foil, for up to a month. Bake frozen turnovers on a baking sheet in a 425F oven for 20 minutes.
From Great American Home Baking
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