![]() ![]() Hey y’all…I know you’re probably sick and tired of hearing me talk about our fabulous peach season, but I can’t help myself! They really are fantastically sweet and juicy. As an Amazon Associate, Rewards Style influencer and Jane Influencer, we earn from qualifying purchases and any sales made through such links will reward us a small commission – at no extra cost for you. Follow instructions for filling turnovers, sprinkling the blueberry filling with 1 teaspoon sage.Please note that this post contains affiliate links. Stir 1/2 cup blueberries into chilled blueberry sauce. Transfer mixture to a medium bowl, and refrigerate until well chilled. Stir in 3/4 cup sugar, and simmer until mixture thickens enough to coat the back of a spoon, 6 to 8 minutes. Cook over medium heat until blueberries begin to burst. In a small saucepan, combine 1 cup fresh blueberries, 3 tablespoons freshly squeezed lemon juice, and a pinch of salt. Step 6īlueberry filling: Slice 10 fresh sage leaves into fine julienne set aside. Strain raspberry mixture into the saucepan, then add 3/4 cup raspberries. Meanwhile, cut 1 medium peach into 1/2-inch dice, and place in a medium bowl. Transfer to a bowl, and refrigerate until chilled. Stirring constantly, add the cornstarch mixture, and simmer, stirring occasionally, until mixture has thickened, 8 to 10 minutes. Cook, stirring, over medium heat until mixture begins to simmer. In a small saucepan, combine 3/4 cup fresh raspberries, 1 1/4 cups sugar, and a pinch of salt. Raspberry-peach filling: In a small bowl, stir together 3 tablespoons freshly squeezed lemon juice with 1 tablespoon cornstarch set aside. In a medium bowl, combine the pears with 2 tablespoons cornstarch, 2 teaspoons freshly squeezed lemon juice, 1/2 teaspoon five-spice powder, a pinch of salt, and 2 teaspoons sugar. Pear filling: Peel, core, and cut 2 medium pears into 1/2-inch dice. Fruit fillings: (makes enough for 8 fruit turnovers) Step 4.They are best eaten the same day they are baked. Using a thin metal spatula, immediately transfer turnovers to a wire rack to cool. Sprinkle generously with sugar, and bake, rotating sheet halfway through, until turnovers are puffed and deep golden, 30 to 35 minutes. Brush tops of turnovers with egg wash, being careful not to let it drip over the edges, as this will prevent even puffing. The filled turnovers can be frozen for up to 3 weeks no need to thaw before proceeding. ![]() Place filled turnovers on a baking sheet, cover with plastic wrap, and freeze until firm, 20 to 30 minutes. If desired, crimp the edges using the floured tines of a fork. Fold dough diagonally over filling to form a triangle, and press to seal. Divide the filling equally among the pastry squares, placing it in the center. In a small bowl, whisk together egg yolk and cream set egg wash aside. Meanwhile, prepare desired Fruit Filling, and set aside. Place squares on the prepared baking sheet cover with plastic wrap and chill until firm, at least 1 hour or up to 8 hours. Using a pastry cutter or pizza wheel, trim to a 16-by-8-inch rectangle. Using a dry pastry brush, sweep off excess flour. On a lightly floured work surface, roll out Puff Pastry dough to a 17 1/2-by-9 1/2-inch rectangle, about 1/8 inch thick. Line a baking sheet with parchment paper set aside. ![]()
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