Ingredients
- Cream Cheese Dough
- 6 ounces (1 1/2 sticks) cold unsalted butter, cut into bits
- 8 ounces cold cream cheese
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
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Filling
- 2 pints blueberries
- 1 cup granulated sugar
- 1 lemon, zest grated and juiced
- 3 tablespoons cornstarch
- 1/4 cup water
- 1/2 pint strawberries, hulled and cut in half
- 1/2 pint raspberries
- 1/2 pint blackberries
-
3 large eggs, beaten with 1 tablespoon water and pinch of salt, for egg wash
-
Light brown sugar, for dusting
-
Ground ginger, for dusting
| Directions
Prepare the Cream Cheese Dough: In an electric mixer fitted with the paddle attachment, on medium speed, cream together the butter and cream cheese. Add the salt, and beat to combine. Add the flour, and mix only until the dough comes together. Wrap the dough in plastic wrap, and refrigerate for later use.
Preheat the oven to 350°F. Line a baking pan with parchment paper.
Prepare the Filling: In a medium-size saucepan over medium heat, add the blueberries with 3/4 cup of the sugar, the lemon zest, and the lemon juice. Cook, stirring occasionally, until the blueberries dissolve and the mixture begins to thicken, about 5 minutes.
Meanwhile, in a small bowl, whisk together the cornstarch and water. When the blueberry sauce boils, add the cornstarch mixture, stirring vigorously to combine. When the sauce thickens, cook for 1 minute more, stirring constantly. Pour the blueberry mixture into a bowl, and set the bowl in an ice bath to cool to room temperature.
Once the mixture has cooled, fold in the strawberries, raspberries, and blackberries.
Lightly dust your countertop with flour. With a lightly floured rolling pin, roll out the Cream Cheese Dough to a 1/4-inch thickness. Trim the dough so that you have a 12 x 18 inch rectangle. Cut the sheet of pastry in half lengthwise; then cut each half into thirds.
Divide the Filling evenly among each square and center it.
Lightly brush the egg wash on the pastry around the Filling. Fold the top left corner of the pastry over to the bottom right corner of the pastry, making a triangle-shaped pastry. Seal the edges with a fork. Repeat the process until you have 6 turnovers.
Place the turnovers on the prepared baking pan. Make three 1/2 inch incisions on the tops of each turnover. Brush the turnovers with the egg wash, and chill for 30 minutes.
Brush the turnovers with the egg wash again, and sprinkle with the brown sugar and ginger.
Bake the turnovers for 20 minutes, or until golden. Serve hot. |
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