Ingredients
Equipment
Method
Instructions
- In a small bowl, stir the cornstarch and warm water until smooth.
- Combine the berries, sugar, lemon juice, and cornstarch mixture in a saucepan over medium heat. Stir constantly while lightly mashing some berries. Simmer for about 3 minutes until thickened. Set aside to cool completely.
- In a large bowl, mix flour, sugar, and salt. Add the cold butter and use your hands to gently rub it into the flour until the butter is in chunks.
- Gradually add ice water, one tablespoon at a time, mixing with your hands until the dough forms a shaggy clump.
- Transfer dough to a floured surface and pat into a 5×8 inch rectangle, about ¾–1 inch thick. Fold into thirds like a letter. Wrap and chill for at least 2 hours and up to 24 hours.
- Roll the chilled dough into a 6×12 inch rectangle, about ½ inch thick. Fold into thirds. Turn, roll, and fold five more times for a total of six folds. Wrap and chill for 15 minutes to 24 hours.
- Line two baking sheets with parchment paper. Roll the dough into a 12-inch square and cut into nine 4-inch squares. Place squares on prepared sheets.
- Add a heaping tablespoon of berry filling to each square. Fold into triangles, pressing edges with a fork to seal. Chill for 15–60 minutes.
- Preheat oven to 400°F (204°C). In a small bowl, beat the egg and milk together.
- Brush turnovers with egg wash. Cut three small slits on top of each and sprinkle with coarse sugar if desired.
- Bake for 22–25 minutes until golden and crisp. Cool for 5 minutes before serving. Add icing if using.
Notes
For best results, ensure your butter is extremely cold when working it into the flour. If your dough is too sticky, add a bit more flour. If your turnovers seem to leak, seal the edges securely and avoid overfilling.