OK, so you spent all that time making the puff pastry, but now what? I like wrapping veggies and the like in the pastry for some kind of en croute creation like this, but I always save some dough to make some turnovers. I posted this recipe a while back, but since doing so I got my hands on a copy of Williams-Sonoma's Essentials of Baking and I think this method makes for a nice golden and well-baked turnover. Also, after making puff pastry I am in no mood to mess around with complicated filling.
- puff pastry
- peach jam
- frozen blueberries
- soy milk for brushing
Line a baking sheet with parchment paper.
1. How much puff pastry you need depends on how many turnovers you want to make. 1/2 recipe of the puff pastry will make 8 turnovers. If you are making 8, roll the chilled dough into a 9x18 inch rectangle. If you are making 4, make a 9x9 inch square. Cut in half lengthwise, then crosswise to make 8 squares (or four).
2. Spoon a generous tablespoon of peach jam slightly off centre in each square. Top with a few blueberries. Fold over to make a triangle, then seal edges with a fork. Place on the prepared sheet, cover, and refrigerate for 30 mins.
3. Preheat oven to 400 degrees. When the turnovers are chilled, brush them with soy milk and sprinkle sugar over top (regular or large grain). Poke the tops with a fork a few times then bake for 20 mins. Reduce heat to 350 degrees, rotate the pan, and bake for an additional 15 mins, or until golden and nicely puffed up.
4. Let cool for 15 mins in the pan, then serve.