Apple-Blueberry Turnovers (Palmabella's Passions)

Apple-Blueberry Turnovers

apple-blueberry%20turnovers.jpg

Recipe from Baked From the Heart, by Stephanie Greenleigh, Kathryn Kleinman, and Jennifer Barry

Pastry:

1 c. unsalted butter, chilled and cut into 1" pieces
2 c. flour
1/4 t. salt
1/2 c. ice water

Filling:

6 Granny Smith or pippin apples
3 T. sugar (more if you want filling sweet)
2 T. unsalted butter
1 T. Calvados or applejack
1 c. blueberries, rinsed and drained
1 large egg, room temp, slightly beaten
1 T. milk
1/4 c. apple jelly, stirred (I omitted this)

In food processor with the metal blade, pulse butter, flour and salt until pea-sized pieces form. Slowly pour water through feed tube, and pulse until dough comes together to form a loose ball. Flatten ball into a disk, and chill about an hour.

Meanwhile, make filling. Peel, core and coarsley chop apples. Cook apples, sugar and butter in a saucepan over low heat until just tender, about 12-15 min. Remove from heat and cool mixture. Stir in blueberries and Calvados and set aside.

Line a baking sheet with parchment paper. On a lightly floured surface, roll dough to a 1/8 " thickness. Cut 8 six inch circles, and transfer them to the baking sheet. Spoon 1/3 cup filling into center of each round of dough.

turnovers%201.jpg

turnovers%202.jpg

Fold the rounds in half, and gently press edges together. Mix together egg and milk, and brush tops of turnovers. Chill 10 minutes. Heat oven to 400.

turnovers%203.jpg

Bake turnovers 10 minutes. Reduce heat to 350, and continue to bake turnovers until lightly browned, 20-30 minutes more. Remove turnovers from oven and brush with apple jelly. Transfer to a wire rack and let them cool slightly. Makes 8-9 turnovers.