Witches' Wakeup: Pumpkin Turnovers
Source of Recipe
directrecipes.com
List of Ingredients
Pastry Ingredients:
* 2 cups All-purpose Flour
* 2 Tbs. Granulated Sugar
* 3/4 tsp. Salt
* 8 Tbs. Unsalted Butter, chilled, cut into small pieces
* 1 1/2 tsp. Cider Vinegar
* 1/4 cup cold Water
* 1 large Egg
Pumpkin Filling:
* 1 cup canned Pumpkin Puree
* 1/4 tsp. Salt
* 1/2 tsp. ground Cinnamon
* 1/4 tsp. Vanilla Extract
* 1/2 tsp. freshly squeezed Lemon Juice
* 1 Tbs. Granulated Sugar
Finishing and Serving: * Egg Wash: 1 large Egg mixed with 1 Tbs. cool Water (egg wash)
* Garnish: About 2 Tbs. Honey, optional and 1/2 tsp. of freshly grated Nutmeg, optionalRecipe
To prepare the turnover pastry in a food processor, place the flour, sugar, and salt in the blending container and process just to mix. Add the butter and process, using short pulses, until the mixture appears like coarse cornmeal.
In a small bowl, combine the cider vinegar, the water and the egg. Whisk thoroughly, and add to the flour mixture, using short pulses to incorporate the ingredients. Process just until the mixture begins to hold together, but is still in pieces.
For standard preparation, blend together the flour, sugar and salt in a medium-sized mixing blow. Cut in the butter with a pastry blend or fork. Follow the same preparation with the cider vinegar, water and egg, only use a spoon to blend it in the bowl.
Either way you prepare it, the dough should hold together when you press it between your fingers, but it should not feel damp. Press the dough lightly to form a flattened round and wrap it in waxed paper. Refrigerate for at least 1 hour.
Meanwhile, prepare the pumpkin filling by blending the pumpkin puree, salt, cinnamon, vanilla extract and freshly squeezed lemon juice in a small bowl. Add the sugar and blend again; set aside.
Pre-heat the oven to 400-F degrees. Roll the pastry out on a lightly floured surface so it is very thin, about 1/8-inch thick. Cut out 24 3-inch rounds. Brush the edge of one pastry round with a bit of egg wash and then place 1 teaspoon of the filling on the bottom third of the round.
Fold the pastry half over the filling and gently press the edges together. Use the tines of a fork to press the edges together again to firmly seal the filling in place. Brush the pastry lightly with egg wash, and poke several holes in it to allow steam to escape. Work quickly, or you may need to refrigerate the pastry while you prepare small batches of turnovers.
Arrange the pumpkin turnovers about 1/2 inch apart on a baking sheet and bake for 15 to 20 minutes until the pastry is golden and the filling warmed through. Remove from the oven and transfer the turnovers to a wire rack, cool for about 5 minutes.
To serve, arrange the warm turnovers on a warmed serving platter, drizzle with honey and sprinkle with a dash or two of nutmeg. Serve immediately while warm, or re-warm in a microwave before garnishing with honey and nutmeg. Refrigerated ungarnished turnovers may be stored for up to one week.
Makes about 2 dozen pastries
|
|
member logon
