Welcome to the June edition of the Behind The Curtain Dessert Challenge hosted by Lady Behind The Curtain where every month we are given two ingredients to shine a spotlight on. This month we are using strawberries and raspberries which are two of my favorite flavors. Here is my very own recipe for Double Berry Turnovers.
1 pkg. (2 sheets) puff pastry, thawed
3 cups sliced strawberries
4 tbsp. granulated sugar, divided
flour for dusting
4 tbsp. raspberry fruit spread, divided
1 cup powdered sugar
2 tbsp. milk
1/2 tsp. vanilla
Preheat oven to 400 degrees and line two baking sheets with foil then spray the foil with non-stick spray. Slice the strawberries and stir in 3 tbsp. of sugar. Set aside while you prepare your dough.
On a lightly floured surface, roll out the puff pastry dough 1 sheet at a time. Use a pizza cutter to trim the edges and cut into 4 squares.
Prepare the egg wash by whisking the egg with a tablespoon of water and set aside. In the center of each dough square, place 1/2 tbsp. of the raspberry spread and a scant 1/4 cup of strawberry slices. Drain as much of the juice from the strawberries as possible. Coat 2 edges of the square with the egg wash. Fold the dough to form a triangle and crimp the edges with a fork. Poke two holes in the top of the turnover with the fork to let steam escape. Brush the entire pastry with a little of the egg wash and sprinkle granulated sugar on top.
Bake for 20 minutes then remove to a wire rack to cool completely. When cooled, prepare the frosting by combining the powdered sugar, milk and vanilla. Pour this into a small zip top bag and cut a small hole in one corner of the bag. Drizzle the icing onto the cooled turnovers and then eat up!
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