"But it's fruit! #2" aka Rustic Red Raspberry Turnovers

I am always tempted by the cooking magazines at the checkout in the supermarket and I gave in last week when I saw Fine Cooking "Picnics and Cookouts". There are alot of intriguing recipes in the magazine but I was drawn to the "Rustic Red Raspberry Turnovers". Raspberries are in season right now and I love them, so I thought I would give these a try. I made these while my mom was visiting and she gave me a thumbs up for the recipe. I was surprised, frankly, at how easy the pastry dough was to make AND it is really delicious. It tastes a little like a sugar cookie, but not nearly as sweet. I definitely recommend making these for your family or even for company!

Rustic Red Raspberry Turnovers 

Buttery Shortbread Pastry Dough

2 cups flour
14 TBS. butter
1 large egg, lightly beaten
2 TBS. sugar
1 TBS. whole milk or heavy cream
2 tsp. fresh lemon juice
1 tsp. salt

In a food processor, combine the flour, butter, egg, sugar, cream, lemon juice and salt and pulse until the dough starts to come together in big clumps.

Turn the dough out onto a counter and divide in half. Pat each half roughly into a square, about 1 inch thick, wrap in plastic wrap and chill for 20-30 minutes.

The Filling
5 tsp. granulated sugar, more as needed
1 1/2 TBS. flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 1/2 cups fresh raspberries

1 to 2 TBS. milk
 

   Line a baking sheet with parchment paper. On a lightly floured surface using a floured rolling pin, roll out one square of the dough into a 9 by 14 inch rectangle. If the dough seems too sticky, dust it with a little flour. Cut the dough into 6 rounds, each about 4 inches in diameter. Do not worry if they are not perfect, remember they are RUSTIC turnovers. Repeat this process with the other square of dough and you will have 12 rounds total.

   In a large bowl stir 5 tsp. of sugar, 1 heaping TBS flour, 1/2 tsp. cinnamon and 1/2 tsp. nutmeg.Add 2 /12 cups fresh raspberries and toss to coat the berries. Preheat oven to 400 degrees.

   Place a heaping TBS of filling on one half of each round. (4-5 raspberries or so). Gently press the raspberries down. Wet the edge of the round with water and carefully fold over the other side and press the edges of the dough together with either your fingers or the tines of a fork. If any small cracks form in the turnovers, try to gently close them with your fingers. Transfer the turnovers to the baking sheet with a metal spatula and chill in the fridge for 30 minutes.
   Brush the tops(not the edges) of the turnovers with milk and sprinkle with sugar. Bake for 20-25 minutes until G, B and D. Golden, Brown and Delicious! Transfer to a wire rack to cool.

     Now pour yourself a nice tall class of lemonade, (mine here is mixed with some mango juice). Sit down and enjoy a turnover, or two! Remember it's fruit!

yours in baking-

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