Wednesday, April 13, 2022

Very Berry Turnovers


This is a delicious turnover that is filled with mixed berries and a Meyer lemon drizzle! These are easy to make and the berry mixture filled inside is THE fantastic one!! Buttery flaky crust, with a berry filling and Meyer lemon glaze is just...YUM!


I received samples in the process of developing recipes and the opinions are completely my own. 

It is important to add a little lemon juice to the berry filling while cooking to retain the color and Meyer lemon is the best. Melissa's Produce Meyer lemon juice and zest work perfectly in the berry mixture and in the glaze. These are not very acidic and hence work great in all recipes. Dixie Crystals fine sugar adds to the perfect sweetness of the filling and these are baked in Anolon baking sheet, the best ever I have used.


A mixture of berries like strawberry, blueberries, and raspberries are used. I love berries and they are a healthy snack too. As much as I love them as such, I love them in the form of Berry Falooda, falooda being my favorite way of having dessert! Very Berry Lassi is an amazing, satisfying drink perfect to beat the heat. Coming back to the recipe.......Mixture of berries in this recipe can be replaced by a single berry or any other berries can be substituted for any other berry. It is important not to overfill. This recipe gives the maximum filling inside the pastry. With the berry season ahead, making these with fresh berries is easy and flavorful. The filling can be made using frozen berries too.


I have used frozen puff pastry. Any brand of your choice can be used. Thaw the frozen puff pastry sheet by leaving at room temperature for 30-40 minutes. While it defrosts, make the filling. The puff pastry packaging might say that these can be baked at 400 degreed F. I have  baked at 375 degrees just to prevent the berry filling from oozing out. Instead of 15 minutes at 400 degrees, I baked these for about 17-18 minutes at 375 degrees. Keep an eye after the 16 minutes mark, when it turns golden on top completely remove from the oven before they start to break open. Tightly sealing the edges helps.

Also, this recipe uses aquafaba instead of egg for sealing the turnovers and for brushing. One other thing to note while making these is to press the edges after filling the pastries before adding. This ensures sealing the edges and thereby preventing the filling flow out while baking.


I just can't believe it is already the second Wednesday of April. Time flies! Second Wednesday means one thing - our #improvCooking Challenge! Yes! We work on the chosen two ingredients and share the recipe made with those two ingredients. This is kind of fun and gives an opportunity to explore the options in front of you. If you want to join the gang, check here. This month's two ingredients are pastry and fruit. There are numerous ways in which these two ingredients can be used. These turnovers are one of our favorites and these fit for the theme too. Thanks, Juli and Nicole!


Puff pastry sheets are amazing! They help in making quick appetizers or desserts, or sometimes a meal too. Samosas are always loved and devoured and these Puff Pastry Samosa Pinwheels are even more addictive than the regular samosas. Street style onion samosa is yet another favorite and I made these in the form of puffs, Onion Puff. I would recommend this to anyone who is a fan of spicy onion filling in buttery puff pastry. Heaven!



Update Apr21: This was featured in Full Plate Thursday. Thanks, Miz Helen!



Ingredients
Makes 8 turnovers

Puff pastry sheet - 1 and 1/3 sheets(from 17.3 oz package)
Aquafaba - 2 tbsp


For the Filling

Raspberry - 1/2 cup
Blueberry - 1/2 cup
Strawberry - 2/3 cup
Dixie Sugar - 1/3 cup
Meyer lemon juice - 1 tbsp
Cornstarch - 1 tbps
Water - 1 tbsp


Glaze 

Powdered sugar - 1/3 cup
Lemon juice - 1/2 tsp
Water - 1/2 tsp
Lemon zest - 1/4 tsp


Method

Preheat the oven to 375 degrees F. Thaw the frozen puff pastry sheet by leaving at room temperature for 30-40 minutes.

In the meantime, add the berries, sugar, and lemon juice to a sauce pot and simmer for about 8-9 minutes. Make a slurry of cornstarch with water and add it to the berry mixture. The mixture will thicken in a minute. Switch off the flame.


Transfer to a bowl and set aside to cool.


Unfold the puff pastry, gently roll. Cut each fold into two portions. Slightly roll each into a square.


Place about one and a half to two tablespoons of berry filling inside. Brush the edges with aquafaba, fold into a triangle, and crimp the edges with a fork to ensure complete sealing.


Transfer the turnovers to a baking sheet. Brush with aquafaba.


Bake for 17-18 minutes at 375 degrees F. Remove for the oven and cool.


When it cools, make the drizzle by adding the ingredients listed under, glaze. Mix thoroughly.


Transfer to a piping bag or ziploc, and drizzle all over the turnover.


Serve warm.




 Improv Cooking Challenge

Pastry & Fruit

5 comments:

  1. Prefect treat as a snack or for a party!

    ReplyDelete
    Replies
    1. Yes! This is a crowd pleaser. Thanks for stopping by Sneha!

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  2. We sure have enjoyed featuring your awesome post at Full Plate Thursday, 585 this past week! Hope you are having a great week and come back to see us real soon!
    Miz Helen

    ReplyDelete