Mixed Berry Turnovers
- Flaky Crust
- 1 1/3 cups all-purpose flour
- 1/8 teaspoon baking powder
- 3 ounces (1/3 cup) cream cheese, cold and cut into chunks
- ½ cup (8 tablespoons) unsalted butter, cold and cut into ½ inch cubes
- 1 ½ tablespoons ice water more if needed
- 2 teaspoons fresh orange juice
- 1 large egg, beaten with a fork, to be used as an egg wash
- Granulated sugar for sprinkling
- Mixed Berry Filling
- 2 15 ounce packages mixed frozen berries, thawed
- 2 ½ tablespoons cornstarch
- 3 tablespoons granulated sugar
- Zest of 1 orange
- Orange Glaze
- ¾ cup confectioner’s sugar
- 2-3 tablespoons orange juice (you may not need all of this)
- In a food processor, pulse flour and baking powder until blended. Add cream cheese and pulse 5-8 times until cream cheese breaks down into pieces the size of peas.
- Add the butter cubes and pulse until they also resemble peas.
- Add 1 ½ tablespoons of water and the juice; pulse just until blended in.
- Pour mixture into a bowl and see if you can squeeze dough into a ball. If not, add more ice water, a teaspoon at a time, until a rough dough forms.
- Place mixture onto a work surface and, using a dough scraper, flip dough over onto itself and press together, forming a dough. Repeat one more time — this will create more flaky layers when baked. Avoid kneading the dough, as this will cause toughness in the pastry.
- Place dough onto a sheet of plastic wrap and wrap tightly, pressing to form a thick disk. Refrigerate for 30 minutes to an hour.
- While dough is chilling, make the filling. Drain fruit, saving the juice for another use, and place the fruit into a medium saucepan.
- Add cornstarch, sugar, and zest to the fruit, blending well with a large spoon. Place the mixture over high heat, stirring occasionally, until it comes to a boil and thickens. Remove from heat and allow to cool to room temperature.
- Preheat the oven to 400 degrees Fahrenheit. Line a large sheet pan with parchment paper and set aside.
- On a floured work surface, roll out dough to approximately a ¼ inch thickness.
- Using a 4 ½ inch cookie cutter or a bowl as a guide, cut out circles. Re-roll dough scraps to form more circles.
- Using a pastry brush, lightly egg wash all around the edges of the circles. Place approximately 1 tablespoon of cooled filling onto one side of each circle.
- Fold the circles over the filling, forming half circles. Use a fork to press the edges down to adhere. Place the turnovers onto the prepared sheet pan. Egg wash the top of each turnover and sprinkle each with sugar. You may have extra mixed berry filling left over. Save for another use, such as topping yogurt, pancakes, oatmeal, cheesecake, etc.
- Using a small knife, make approximately 2 slits on the top of each turnover to allow steam to escape.
- Bake for 15-20 minutes or until the turnovers are nice and brown and the fruit bubbles through the slits.
- While the turnovers bake, whisk together confectioner’s sugar and enough of the orange juice to form a thick glaze that can be drizzled.
- Remove turnovers from the oven when baked, and drizzle each with some orange glaze.
Makes approximately 8-10 turnovers