Okay, hear me out: this recipe is messy and a little tricky. No messier than a preseason game with SEVEN TURNOVERS though. Yes, Monday night's game at FedEx Field had seven turnovers and 15 penalties. Oy vey. It all began with Big Ben's intercepted pass which was returned for the first points of the game. Sure, the Steelers had plenty of forced fumbles and recoveries too (Steelers threw one interception and gave up two fumbles - Redskins gave up two of both), but it didn't end well. The Steelers are now the only team in the AFC North that are 0-2 in preseason, with the rest standing at 2-0. The important thing to remember here is preseason doesn't count, but you've gotta hope things will improve moving forward. At least these turnovers will taste a lot better than Monday night's loss.
This is probably the most difficult and involved recipe I've tried here on Stiller Snacks thus far, but the little pastries turned out perfectly and were well worth it. For starters, you'll need to do some prep the day or night before. I adapted the recipe for Bourbon Peach Hand Pies from Smitten Kitchen, added blackberries to the peach filling and subbed dark rum for bourbon.
Of course, the intention was black and gold, but it turned a little purple once all the sugary, rum-y goodness huddled up. No biggie, still yummy. The original recipe also calls for a pastry blender. Most people do not own a pastry blender, myself included. I pulsed the chilled flour and butter in my food processor to get the job done and I recommend you do the same, unless you are a pastry chef. If that is the case, you prob aren't reading Stiller Snacks for a turnover recipe. ;)
Preseason Peach and Blackberry Turnovers
Recipe adapted from Smitten Kitchen
For the dough
2 1/2 cups flour
1/2 tsp salt
16 tbsp butter (2 sticks), cut into 1 tbsp slices
1/2 cup sour cream
4 tsp lemon juice
1/2 cup ice water
For the filling
2 large, ripe peaches, peeled and diced into 1/4 inch pieces
1 package blackberries, sliced into 1/2 inch pieces
1/4 cup flour
1/4 cup sugar
pinch of salt
1 tsp dark rum
1/2 tsp vanilla extract
For egg wash
1 egg yolk
2 tbsp water
sugar for sprinkling
Whisk together 2 1/2 cup flour and 1/2 tsp salt in large mixing bowl. Place sliced butter in separate bowl. Place bowls in freezer for 1 hour. Remove bowls from freezer and make a well (with your fist) in the center of the chilled flour. Place chilled butter in the well and stir together. Pour contents of bowl into canister of food processor and pulse for 1-2 minutes until it becomes a course meal. Return to large mixing bowl.
Whisk together sour cream, lemon juice and ice water. Make a well in the flour/butter mixture with your fist and pour in half sour cream mixture. Stir to combine and knead until dough begins to form. Pour in remaining sour cream mixture and knead to combine until it forms a ball. Wrap dough with plastic wrap and refrigerate for at least one hour. (At this point, I stuck the dough in the freezer overnight. I moved it to the fridge in the morning and was good to go by the evening.)
Divide dough ball in half. Place a sheet of parchment paper on counter top and lightly dust with flour. Likewise, flour your rolling pin and roll out half dough ball into 1/8 inch thickness. Cut circles out of dough with 3-4 inch jar lid or cookie cutter (I used a 3 inch diameter mason jar lid). Place dough rounds on parchment-lined baking sheet in fridge for 30 minutes. Combine dough scraps with remaining dough half and repeat with rolling, cutting and refrigerating until dough is gone. (I found the dough became more pliable as I continued to roll out and cut.)
Stir diced peaches, sliced blackberries, flour and sugar in medium bowl to combine. Stir in rum and vanilla.
Pour 1/2 cup ice water into small cup. Remove dough from refrigerator and let stand for a few minutes. Pick up dough rounds one at-a-time and gently pull to stretch, without creating any tears or holes. Place circles back on parchment, spoon a heaping tsp of filling onto one hemisphere of dough. Dip your finger into ice water and trace edge of dough circle. Fold over, press edges together and then press fork into the edges. Repeat with remaining dough rounds. Return baking sheet(s) to refrigerator for another 30 minutes.
Preheat oven to 375 degrees. Remove baking sheet(s) from refrigerator. Make a small slit in the center of each turnover with a paring knife. Whisk together egg yolk and 2 tbsp water in a small bowl, then brush turnovers with eggwash and sprinkle with sugar. Bake for 18-20 minutes. Remove from oven and allow to cool for 5 minutes.
Makes about 20 turnovers.
Of course, the intention was black and gold, but it turned a little purple once all the sugary, rum-y goodness huddled up. No biggie, still yummy. The original recipe also calls for a pastry blender. Most people do not own a pastry blender, myself included. I pulsed the chilled flour and butter in my food processor to get the job done and I recommend you do the same, unless you are a pastry chef. If that is the case, you prob aren't reading Stiller Snacks for a turnover recipe. ;)
I digress. Let's make some turnovers!
Preseason Peach and Blackberry Turnovers
Recipe adapted from Smitten Kitchen
For the dough
2 1/2 cups flour
1/2 tsp salt
16 tbsp butter (2 sticks), cut into 1 tbsp slices
1/2 cup sour cream
4 tsp lemon juice
1/2 cup ice water
For the filling
2 large, ripe peaches, peeled and diced into 1/4 inch pieces
1 package blackberries, sliced into 1/2 inch pieces
1/4 cup flour
1/4 cup sugar
pinch of salt
1 tsp dark rum
1/2 tsp vanilla extract
For egg wash
1 egg yolk
2 tbsp water
sugar for sprinkling
Whisk together 2 1/2 cup flour and 1/2 tsp salt in large mixing bowl. Place sliced butter in separate bowl. Place bowls in freezer for 1 hour. Remove bowls from freezer and make a well (with your fist) in the center of the chilled flour. Place chilled butter in the well and stir together. Pour contents of bowl into canister of food processor and pulse for 1-2 minutes until it becomes a course meal. Return to large mixing bowl.
Whisk together sour cream, lemon juice and ice water. Make a well in the flour/butter mixture with your fist and pour in half sour cream mixture. Stir to combine and knead until dough begins to form. Pour in remaining sour cream mixture and knead to combine until it forms a ball. Wrap dough with plastic wrap and refrigerate for at least one hour. (At this point, I stuck the dough in the freezer overnight. I moved it to the fridge in the morning and was good to go by the evening.)
Divide dough ball in half. Place a sheet of parchment paper on counter top and lightly dust with flour. Likewise, flour your rolling pin and roll out half dough ball into 1/8 inch thickness. Cut circles out of dough with 3-4 inch jar lid or cookie cutter (I used a 3 inch diameter mason jar lid). Place dough rounds on parchment-lined baking sheet in fridge for 30 minutes. Combine dough scraps with remaining dough half and repeat with rolling, cutting and refrigerating until dough is gone. (I found the dough became more pliable as I continued to roll out and cut.)
Stir diced peaches, sliced blackberries, flour and sugar in medium bowl to combine. Stir in rum and vanilla.
Pour 1/2 cup ice water into small cup. Remove dough from refrigerator and let stand for a few minutes. Pick up dough rounds one at-a-time and gently pull to stretch, without creating any tears or holes. Place circles back on parchment, spoon a heaping tsp of filling onto one hemisphere of dough. Dip your finger into ice water and trace edge of dough circle. Fold over, press edges together and then press fork into the edges. Repeat with remaining dough rounds. Return baking sheet(s) to refrigerator for another 30 minutes.
Preheat oven to 375 degrees. Remove baking sheet(s) from refrigerator. Make a small slit in the center of each turnover with a paring knife. Whisk together egg yolk and 2 tbsp water in a small bowl, then brush turnovers with eggwash and sprinkle with sugar. Bake for 18-20 minutes. Remove from oven and allow to cool for 5 minutes.
Makes about 20 turnovers.
