Sweet Fruit Turnovers

Ingredients

• Hide ingredients for Puff pastry, store-bought or homemade, Rough Puff Pastry or All-Butter Pie or Pastry Dough 1 Puff pastry, store-bought or homemade, Rough Puff Pastry or All-Butter Pie or Pastry Dough (opens in new tab) Puff pastry, store-bought or homemade, Rough Puff Pastry or All-Butter Pie or Pastry Dough
  • 2 ⅓ cups (290g) all-purpose flour
  • 1 ¼ teaspoons salt
  • 5 tablespoons (70g) cold unsalted butter, cut into ½-inch cubes
  • ¾ cup (175g) ice water
  • 3 ½ sticks (14 oz or 395g) unsalted butter
  • 1 cup (125g) all-purpose flour

  Sub-recipe steps

  1. Pulse to combine in a food processor: 2 ⅓ cups (290g) all-purpose flour; 1 ¼ teaspoons salt
  2. Scatter over the flour: 5 tablespoons (70g) cold unsalted butter, cut into ½-inch cubes
  3. Pulse until the mixture resembles coarse crumbs. Drizzle over: ¾ cup (175g) ice water
  4. Pulse just until the dough begins to come together, 10 to 15 seconds. Scrape the dough onto a sheet of plastic wrap and form it into a 5-inch square. Wrap the dough and refrigerate for 1 hour.
  5. Meanwhile, cut into ½-inch slices and freeze for 2 minutes: 3 ½ sticks (14 oz or 395g) unsalted butter
  6. Place in the food processor: 1 cup (125g) all-purpose flour
  7. Distribute the butter slices over the flour and pulse just until the mixture looks like fine gravel. Scrape the mixture down from the processor sides and process just until smooth. Scrape onto a sheet of plastic wrap and shape the butter into a 6-inch square. Wrap the butter block tightly and refrigerate while you roll out the dough.
  8. Place the dough square on a lightly floured surface and roll into a 13 × 8-inch rectangle. Brush off the excess flour. Remove the butter block from the refrigerator and unwrap it. As shown in the top three illustrations, above, center it on one half of the dough; fold the dough over the butter, completely covering it; press the dough together to seal on the three open sides. Turn the dough a quarter turn counterclockwise.
  9. Roll the dough package into a 17 × 7 ½-inch rectangle, keeping a short side facing you. Fold the bottom third of the dough up over the center of the dough. Fold the top third of the dough down over top of the first third, as though you were folding a business letter. This is called a single turn (shown on the bottom left). Rotate the dough a quarter turn counterclockwise and roll the dough once more into a 17 × 7 ½-inch rectangle. This time fold the bottom end up and the top end down to meet in the center (do not overlap), then fold the dough in half, to make 4 layers of dough, as shown on bottom center and right. This double fold is the second turn. Mark the dough with 2 finger imprints to remind yourself that you have given the dough 2 turns. Wrap the dough tightly and refrigerate for 45 minutes.
  10. With the folded edge on the left, roll the dough out again to 17 × 7 ½ inches. Make another double fold, for the third turn. Mark with 3 finger imprints, wrap the dough, and refrigerate for 45 minutes.
  11. Roll the dough out and make another double fold for the fourth turn. Mark the dough with 4 imprints, wrap, and refrigerate for at least 1 hour before using. Or wrap and store as directed in About Puff Pastry.
• Well-flavored applesauce
• Preserves or jam (only use for very small turnovers)
• Hide ingredients for Filling for Mock Mincemeat Pie 1 Filling for Mock Mincemeat Pie (opens in new tab) Filling for Mock Mincemeat Pie
  • 1 ½ cups raisins
  • 4 Granny Smith apples or a combination of apples and green tomatoes (3 cups)
  • Finely grated zest of 1 orange
  • ½ cup orange juice
  • ½ cup apple cider or other fruit juice
  • ¾ cup sugar
  • ¼ teaspoon each ground cinnamon and cloves
  • 3 tablespoons finely crushed soda crackers
  • (1 tablespoon brandy)
  • (1 large egg, beaten with 1 teaspoon water)
  • 2 Granny Smith apples, cored and chopped
  • ½ cup ground or chopped beef suet
  • ½ cup raisins, chopped
  • ½ cup dried currants
  • ½ cup chopped toasted walnuts
  • ½ cup packed brown sugar
  • (¼ cup chopped candied citron)
  • (¼ cup chopped candied orange peel)
  • (¼ cup chopped candied lemon peel)
  • ¼ cup brandy
  • Finely grated zest and juice of 1 lemon
  • Finely grated zest of 1 orange
  • 1 teaspoon ground cinnamon
  • (½ teaspoon ground mace)
  • (½ teaspoon ground coriander)
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves
  • ¼ teaspoon black pepper
  • ¼ teaspoon grated or ground nutmeg

  Sub-recipe steps

  1. Coarsely chop: 1 ½ cups raisins
  2. Peel, core, and slice ¼ inch thick: 4 Granny Smith apples or a combination of apples and green tomatoes (3 cups)
  3. Combine the raisins and apples in a large saucepan. Add: Finely grated zest of 1 orange; ½ cup orange juice; ½ cup apple cider or other fruit juice
  4. Cover and simmer until the apples are very soft. Stir in until well blended: ¾ cup sugar; ¼ teaspoon each ground cinnamon and cloves; 3 tablespoons finely crushed soda crackers
  5. This mixture will keep for several days. Shortly before using the filling, add, if desired: (1 tablespoon brandy)
  6. Prepare: Basic Pie or Pastry Dough or All-Butter Pie or Pastry Dough
  7. Line a 9-inch pie pan with half the dough. Pour the filling into the pie shell. Cover with a pricked or vented top crust or with a lattice, and freeze the pie for 15 minutes or refrigerate for 1 hour to chill the crust. Position a rack in the lower third of the oven. Preheat the oven to 400°F.
  8. For a bronzed crust, brush the top of the pie with: (1 large egg, beaten with 1 teaspoon water)
  9. Bake until deep golden brown, 50 to 60 minutes.
  10. Stir together in a large bowl: 2 Granny Smith apples, cored and chopped; ½ cup ground or chopped beef suet; ½ cup raisins, chopped; ½ cup dried currants; ½ cup chopped toasted walnuts; ½ cup packed brown sugar; (¼ cup chopped candied citron); (¼ cup chopped candied orange peel); (¼ cup chopped candied lemon peel); ¼ cup brandy; Finely grated zest and juice of 1 lemon; Finely grated zest of 1 orange; 1 teaspoon ground cinnamon; (½ teaspoon ground mace); (½ teaspoon ground coriander); ½ teaspoon salt; ¼ teaspoon ground cloves; ¼ teaspoon black pepper; ¼ teaspoon grated or ground nutmeg
  11. Cover tightly and refrigerate for at least 3 days to allow the flavors to meld and develop. Prepare a crust and bake as for Mock Mincemeat Pie.
• Any fruit pie filling
• 1 egg yolk, beaten with 2 tablespoons heavy cream
• Powdered sugar