Peach Berry Turnovers

October 9, 2009 at 10:06 am 7 comments

 Peach Berry Turnoverrs

Hello, hello!  Yes, I’m here.  I swear I haven’t teetered off the edge of the earth.   I’m still clinging by a few fingers and maybe a toe.  Seriously though, I’m sorry to have left you without a delicious dish for nearly two dreadfully long weeks.  I got swept up in the most exciting and energizing (and ironically exhausting now that I’m home again and getting my head to stop spinning) of professional enrichment opportunities at the Association of Specialty Cut Flower Growers (ASCFG) national conference this past week.  Talk about your passionate and creative crowd!  I have never learned so much so fast.   You see, growing flowers to cut and design with for special events is my other intense passion next to food.  Oh to have a restaurant where I could decorate the tables with boisterous bouquets and decadent dishes…!   In any case, being away at the conference left me both with no internet connection and no time to write even if I had one. 

Locally grown flowers 

But I’ll make it all up to you with this amazingly easy recipe for flakey fruity Peach Berry Turnovers.   Unfortunately, I  would bet that berry and peach season has passed most of you by at this point.  I should have posted this long ago in the height of summer.  But as I see it, you could replicate the essence of these tasty  morsels with just about any of the robust fall fruits knocking at our doors.   Try plums, pears, apples or whatever strikes your fancy.  Perhaps you were foresighted enough to put up a few jars of preserved peaches and a few bags of frozen berries.  Pull them out and go to town with the puff pastry!

Alpine strawberries 

A word about the berries, if I may.  These are alpine strawberries, much more delicate in taste and petite in stature when compared to the average supermarket strawberry or even most of what you’d find at your farmers market.    They’re one of the best kept fruit secrets out there, especially for urban dwellers looking for a good small fruit to grow in a container in their limited outdoor space.  They have a very floral flavor, much different than plain old “strawberry”.  By far, I prefer it, but there are those among you that may not.    Certainly feel free to use the larger standard berry instead if you like.

Some assembly required 

What I like even better about the alpine strawberries is that they produce handfuls of fruit all season long from May to frost, perfect for tossing in such desserts as these or for your morning cup of yogurt and honey.   I’ve even taken to drying some in my dehydrator and using them in herbal tea blends.  Being the size of a small grape at best, you’ll never get pints of them at a time.  The trick is to pick them every few days and stash what you don’t want fresh in a bag in the freezer and soon you’ll have enough for something on a grander scale.   Warmly aromatic fruit filled turnovers perhaps? 

 

Peach Berry Turnovers

 

Peach Berry Turnovers
A Straight from the Farm Original

1 package of frozen puff pastry dough
4 large ripe white peaches
1 C. alpine strawberries, washed and sorted
1/4 C. sugar
1/4 t. ground cinnamon
1/8 t. freshly grated nutmeg
tiny pinch of salt
1 t. corn starch
1/8 t. vanilla extract
1 egg, beaten
1 T. milk

Begin by letting the frozen pastry sit out on the counter to thaw for 45 minutes (or overnight in the fridge if you want to make these for brunch in the morning). 

Preheat the oven to 400 F and lightly grease a baking sheet or line with parchment paper.  Set aside.

Peel peaches and dice into small cubes.   Place in a small mixing bowl along with the strawberries, sugar, cinnamon, nutmeg, salt, and corn starch.   Toss together to evenly coat everything.  Add the vanilla and toss again.  Let the fruit sit for a few minutes to mascerate and form juices. 

Unfold one piece of the puff pastry flat on a piece of wax paper.  Place another pieceof wax paper on top of it and put the other sheet of dough in the fridge while you work with this one.  Use a rolling pin to make the dough a little thinner, spreading it’s diameter by maybe an inch on each side.  Remove top sheet of wax paper and use a sharp knife to cut the dough into four equal size squares.  

Peel the dough squares off the wax paper and place on the baking sheet.  Spoon fruit filling onto the center of each, leaving about an inch around all sides.  Working with one square at a time, wet your finger with water and moisten all the edges.  Fold the dough over the filling to create a triangle and press the edges down with your fingers, trying not to let any juices seep out.  Use a fork to crimp the edges if desired.  

Repeat with second sheet of pastry dough so that you end up with 8 triangles on the baking sheet.   Beat the egg and milk together in a small bowl.  Use a pastry brush to lightly brush each triangle with the egg wash.  Sprinkle with a little sugar and cut small air vents in the top with a sharp knife. 

Bake in the preheated oven for 15-20 minutes or until puffed and golden brown.  Allow to cool for at least 10 minutes before serving.  

(makes 8 )

Entry filed under: Recipes, Sweet Treats. Tags: , , , .

Summer Plate: Warm Beet Salad Alternative Cherries

7 Comments Add your own

  • 1. Donna  |  October 9, 2009 at 1:56 pm

    Looks delicious! I did have the foresight to freeze quite a few strawberries, blueberries and even a few raspberries this summer.This recipe looks like the little bit of summer we will be looking for in a few weeks when we are pulling out our winter duds!

    Reply
    • 2. Jennie  |  October 11, 2009 at 5:55 pm

      Well said, Donna! 🙂

      Reply
  • 3. Kim  |  October 11, 2009 at 1:41 pm

    Just came across your website when googling roasted root veggies to add to a stew I’m making with leftover pork tenderloin. Fabulous looking recipes, can’t wait to try them, and I shared your website with my fellow home cooks. (Beautiful photos too.)

    Reply
    • 4. Jennie  |  October 11, 2009 at 5:55 pm

      Welcome, Kim! Thanks for all the kind words. 🙂

      Reply
  • 5. Louise  |  October 13, 2009 at 5:10 pm

    Oh Jennie, Your Peachy Berry Turnovers look simply delectable. I adore alpine strawberries.

    My grandchildren are coming for a visit in November. (It’s been two years:) My granddaughter will be celebrating her seventh birthday with us and of all things, she wants the theme to be strawberries! Of course Strawberry Shortcake will darn all of the decorations. Needless to say, the child loves strawberries:) If I manage to find strawberries on the east coast in November, I will absolutely be preparing this recipe, as written, for their visit.

    Thank you so much for sharing…

    Reply
  • 6. Jason  |  October 20, 2009 at 8:29 am

    I’m definitely going to try these, this fall (and/or winter) using our overflowingly full freezer fruits. I’ve never tried mixing peach and strawberry, but I’m very excited to try it.

    I was wondering, though, if you had any advice for any possible changes that might be necessary for using frozen fruit versus fresh for this recipe. In my case, both the peaches and the strawberries would be frozen (strawberries=june; peaches=august).

    Reply
    • 7. Jennie  |  October 21, 2009 at 8:44 pm

      Hey Jason! I’m lovin’ this “overflowingly full freezer fruits” thing you’ve got going. You guys are really doing it right out there in Chicago! So, to answer your question, I wouldn’t really adjust the recipe at all for the frozen fruit, unless you’ve added sugar to them or cooked them already (in which case, adjust for those particular elements in the turnover recipe). However, I would let them thaw first before proceeding with making the filling as you want those fruity juices and spices to mingle with the sugar and get happy. 🙂

      Reply

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