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Friday, May 11, 2012

Strawberry Ginger Turnovers



Flaky, buttery, rich, sugary dough. Sweet, gingery, jammy berries. Breakfast pastries are one of my greatest weaknesses. Can I be blamed? I think the correct answer is obvious. There's no wonder where I get this from, my beautiful Mother can hardly eat anything but sweets with her morning coffee. Just one of the ever-charming traits she's passed down unto me.  
I made these Strawberry Ginger Turnovers with her in mind, although we're separated by roughly 1,750 miles, I know that once she sees these she'll be eating them in her sweet little Mommy heart. 
Strawberry Ginger Turnovers: (makes 10 turnovers)

For the puff pastry: (feel free to use store bought too, cause easy's always great)

2 sticks +2 Tbs. unsalted butter, cut into 1/2 in. pieces
2 c. flour +more for dusting (or 250g)
1/2 tsp. fine sea salt (or 1/4 tsp. table salt)
1/2 tsp. sugar
75 ml cold water
1 egg (for a wash)

For the filling:

3 c. fresh strawberries, quartered
1 Tbs. lemon juice 
3 Tbs. crystalized ginger, minced
1/4 c. sugar
3 Tbs. cornstarch
1/2 tsp. cinnamon

1) Begin by making your puff pastry, it will need to chill twice. Sift together flour, sugar, and salt 
    in a large bowl. Using your fingers, press butter into the flour mixture until well combined but
    there are still visible bits of butter (it will be pretty wet already). Add water slowly until the dough   
    comes together. Wrap or cover with plastic wrap and refrigerate 20 minutes. 
2) On a lightly floured surface, mold dough into a large smooth rectangle with your hands. Then
    only rolling lengthwise and trying to keep the doughs shape, roll out to 10x25 inches. Taking one
    end of the dough, fold it up to 2/3 of the way and fold the opposite end over that. Roll the dough 
    out again to 10x25 and repeat the same fold. Cover and refrigerate again for 20 minutes. 
3) Preheat the oven 400. Line two large baking sheets with parchment. 
4) Gather all the ingredients for the filling and combine in a small saucepan. Over medium high 
    heat, cook the mixture until the berries just start to break down and a thick syrup forms, 
    3-5 minutes. Remove from heat and set aside to cool (you can rush cooling by putting it in the 
    fridge). 
5) When the berries are cool, do the final roll-out on your dough. Lightly flour your workspace 
    and roll the dough out to 10x25. Using a sharp knife, cut the dough into 10 equally sized 
     squares (5x5). 
6) Lightly beat one egg with 1 Tbsp. water. Working one at a time, brush the edges of the dough 
    with the egg wash and place about 2 Tbsp. full of filling right in the center. Fold one corner over 
    and carefully seal the edges together, crimping with a fork. (See pictures below) Some berry goo 
    might try to escape, it's no big deal, just do the best you can to seal them tightly. 
7) Place the sealed treats onto the sheet pans and brush the tops with the egg wash, sprinkle with 
    some turbinado sugar or regular if you don't have it. Bake until the tops have browned nicely and
    the insides appear to be bubbling, about 20-25 minutes. 
















I never claimed this was a clean operation. 



So here's to you Momma, my giver of life and love. There isn't a girl as lucky in the world as I, thank you for everything you've done for me in my flippy-floppy life. You deserve a million turnovers and then some. Happy Mother's Day, I love you. 
As for the rest of you, resist if you dare, you surely won't be judged if you can't. At least not by me. 
Make these for someone you love, it's a real good way to get the message across. 

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