The pure sweetness of nectarines shines by in these pastries, with a touch of vanilla and a contact of sugar to reinforce their taste. The lemon juice helps break down the fruit because it cooks whereas additionally bringing out the floral and citrus notes in nectarines. With a crisp pastry surrounding a heat, fruit-packed filling, these turnovers supply the proper stability of texture and taste.
Nectarine Turnovers
Makes 12 pastries
- 1¾ cups (254 grams) chopped recent nectarines (about 2 medium nectarines)
- ½ cup (100 grams) granulated sugar
- 2 teaspoons (10 grams) recent lemon juice
- ¼ teaspoon kosher salt
- 2 tablespoons (16 grams) cornstarch
- 3 tablespoons (45 grams) water, divided
- ½ teaspoon (2 grams) vanilla extract
- All-purpose flour, for dusting
- Tough Puff Pastry Dough (recipe follows)
- 1 massive egg (50 grams)
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In a small saucepan, stir collectively nectarines, sugar, lemon juice, and salt. Cook dinner over medium warmth, stirring regularly, till fruit begins to interrupt down and launch juice, about 5 minutes.
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In a small bowl, whisk collectively cornstarch and a couple of tablespoons (30 grams) water till clean. Add cornstarch combination to nectarine combination, and cook dinner, stirring regularly, till combination is thick and translucent, 2 to three minutes. Take away from warmth, and stir in vanilla. Let cool utterly.
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Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
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On a calmly floured floor, roll Tough Puff Pastry Dough right into a 16×12-inch rectangle. Minimize into 12 (4-inch) squares. Spoon 1½ tablespoons (30 grams) nectarine combination into heart of every sq..
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In one other small bowl, whisk collectively egg and remaining 1 tablespoon (15 grams) water. Utilizing a pastry brush, brush edges of dough with egg wash. Fold squares in half diagonally, and crimp edges to seal. Place not less than 1½ inches aside on ready pans. Freeze till agency, about quarter-hour.
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Utilizing a small knife, reduce 3 small vents in high of every pastry. (See Professional Tip.) Brush with egg wash.
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Bake for 10 minutes. Scale back oven temperature to 375°F (190°C), and bake till golden brown, 10 to fifteen minutes extra. Let cool on pans for 10 minutes. Take away from pans, and let cool on wire racks for not less than quarter-hour. Serve heat or at room temperature.
PRO TIP: To make sure the turnovers rise evenly and don’t lose filling, gently rating the fold of frozen turnovers with a pointy knife (with out slicing right through). This can enable the pastry to rise and puff with out popping open.
Tough Puff Pastry Dough
Makes 12 pastries
- 1 1/3 cups (300 grams) chilly unsalted butter, cubed
- 2 1/4 cups (281 grams) all-purpose flour
- 2 teaspoons (6 grams) kosher salt
- 1/2 cup (120 grams) ice water
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Freeze chilly butter till agency, 15 to twenty minutes.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat chilly butter, flour, and salt at low pace simply till butter is coated with flour. With mixer on low pace, add ½ cup (120 grams) ice water in a sluggish, regular stream, beating simply till dough comes collectively, about 1 minute, stopping to scrape backside and sides of bowl and switch dough to hydrate evenly. (There’ll nonetheless be massive items of butter. It’s OK if a couple of dry bits stay.)
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Prove dough onto a calmly floured floor, and roll right into a 7-inch sq.. Wrap in plastic wrap, and refrigerate for 45 minutes to 1 hour.
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On a calmly floured floor, roll dough into an 18×10-inch rectangle, calmly flouring floor and high of dough as wanted. Fold dough in thirds like a letter. Rotate dough 90 levels; roll into an 18×10-inch rectangle, and fold in thirds like a letter. Repeat process for a 3rd and closing flip. Wrap dough in plastic wrap, and refrigerate for not less than 1 hour. (If at any level the butter is just too delicate after a fold, wrap in plastic wrap, and freeze till butter is agency once more, checking each 5 minutes).
