Monday, May 24, 2010
1/2 cup sugar
2 teaspoons corn starch
1/2 teaspoon salt
3/4 pound frozen fruit, cut into 1-inch pieces if necessary (I used blackberries)
finely grated zest of 1 lemon
2 sheets frozen puff pastry, thawed
2 large egg yolks
In a medium bowl, combine sugar, cornstarch, and salt. Add fruit and lemon zest; toss to coat. On a lightly floured work surface, roll each sheet of pastry into an 11-by-18-inch rectangle and cut into eight 4 and 1/2-by-5 and 1/2-inch rectangles.
Dividing evenly, place filling lengthwise on half of each rectangle, leaving a 1/2-inch border. Combine 1 egg yolk with 1 teaspoon water. Brush border with egg wash; fold dough over filling and press edges to seal well.
With the tip of a sharp knife, cut vents into pastry.
Freeze turnovers on a parchment-lined baking sheet until firm.
Stack turnovers between layers of wax paper in a tupperware. Store in the freezer until ready to bake (up to 1 month).
To serve, preheat oven to 400 degrees. with rack in lower third. Place desired number of frozen turnovers on a parchment-lined baking sheet. Combine 1 egg yolk with 1 teaspoon water; brush egg wash onto turnovers and sprinkle with coarse sugar.
Bake until turnovers are deep golden brown and juices are bubbling, 15 to 17 minutes, rotating sheet halfway through.
Serve with vanilla ice cream.