Peach Berry Turnovers
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.
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!
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.
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
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 )