Photo: Berry Turnovers

Berry Turnovers

Ooey-gooey Berry Turnovers are a super sweet treat to pair with your afternoon coffee or for a decadent brunch.

Yield: 
12-15 Turnovers

Recipe Categories:

Desserts VeganNut-Free

Updated: Sat, 04/07/2018 - 6:56am

Ingredients

Crust:

  • 1¼ cups all-purpose flour
  • 1¼ cups whole-wheat pastry flour
  • 2 Tablespoons powder sugar
  • 2 Tablespoons lemon zest
  • 1 cup cold butter or vegan butter
  • ¼ - ½ cup ice water

Filling:

  • 3 cups fresh or frozen mixed berries (blackberries, cherries, blueberries, etc.)
  • 2 Tablespoons lemon juice
  • 1 Tablespoon cornstarch
  • 2 teaspoons vanilla extract
  • Non-dairy milk, for brushing

Instructions

  1. To prepare Crust: In a large bowl combine flours and powdered sugar. Add butter and cut into flour mixture using a pastry cutter or your hands. Work the butter into the flour until it resembles a coarse meal. Be sure not to overwork the mixture.
  2. Add ice water 1 Tablespoon at a time until dough sticks together.
  3. Separate dough into 2 balls and press into 2 flat rounds on wax paper. Freeze for at least 10 minutes (or keep in fridge overnight).
  4. While dough is chilling, prepare Filling. Heat a large skillet over medium-low heat. Add berries and cook for 10-15 minutes to soften and thaw (if using frozen). Mash larger berries slightly.
  5. Mix lemon juice, cornstarch and extract in a small bowl until smooth. Stir into berry mixture until it thickens. Remove from heat and allow to cool.
  6. Preheat oven to 350° and line a baking sheet with parchment paper.
  7. Remove dough from refrigerator/freezer and allow to sit a couple minutes or until it can be rolled out.
  8. Flour work surface and top of dough. Roll out dough to ¼” thickness.
  9. Using a cookie cutter or a round kitchen glass, cut dough into 4-inch circles. Roll the circles into ovals.
  10. Take 1 heaping Tablespoon of cooled berry mixture and place in the center of dough circle. Wet edge of dough with milk and fold over onto itself. Use the tines of a fork to press edges of dough to seal. Repeat with remaining dough and filling. Poke a few holes into the top with the fork. Brush with more milk and carefully lay onto a lined baking sheet.
  11. Bake 30 minutes or until golden brown on top and firm to the touch. Let cool before cutting or eating. Enjoy!