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Mixed Berry (or apple) Turnovers

Posted By elizabeth On September 5, 2010 @ 2:00 am In Dessert,Member Only,Rosh Hashana | No Comments

2 sheets puff pastry

Filling:
1-1/2 cups fresh blueberries
1-1/2 cups fresh strawberries
(3 cups diced apples may be substituted for all the berries)
3/4 cups sugar
2 teaspoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon allspice
Juice of 1 lemon
2 tablespoons unsalted margarine
½ teaspoon almond extract
1 egg
1 tablespoon water

Cinnamon whipped cream:
1 ½ cup pareve whipping cream
1 teaspoon cinnamon
1 teaspoon vanilla extract

To prepare the filling, put all the ingredients into a medium bowl and mix well.

Roll out the puff pastry dough on a large, well floured work surface into one 40-inch square or two 20-inch squares. Using a sharp knife cut out eight 4 or 5 inch squares. In a small bowl, make an egg wash by whisking together the egg and water.

To assemble: place about 1/3 cup of the filling in the middle of a square of dough. Fold one corner over to meet the other corner, forming a triangle. Brush the inside edge of the dough with the egg wash. Using your fingertips, crimp the edges well to seal. Brush the top of the turnover with egg wash and place ¼ inch apart on a baking sheet. Repeat with the remaining dough squares and filling. Place the turnovers in the oven and bake until golden brown, about 20 minutes. Remove from the oven and set aside to cool slightly. Serve with cinnamon whipped cream.

Whipping cream:
Whip the cold pareve cream until soft peaks form. Add the cinnamon and vanilla extract and beat until the cream is firm and fluffy.


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