Mixed Berry Turnovers

So simple and so delicious. I used the last third of some puff pastry that I made and froze some time ago. I did notice a slight difference between my puff pastry and store-bought puff pastry in that it tasted more buttery. To me this is neither a plus or a minus, simply different.

Mixed Berry Turnovers
Yields 8 small turnovers or 4 large turnovers

Ingredients:
All-purpose flour for dusting
1 pound store-bought or homemade puff pastry
1/2 C. Sugar
7 ounces mixed berries, frozen or fresh
Pinch salt
2 Tbls. Cornstarch
2 tsp. Lemon juice
1 tsp. Lemon zest
1 Egg yolk
1 Tbls. Heavy cream or water
Sugar for sprinkling

Directions:

• Lightly flour your work surface, roll out puff pastry dough to 1/8th of an inch thick, approx. 17 1/2 inch x 9 1/2 inch rectangle. Trim with pastry cutter to a 16 x 8 inch rectangle. Cut into either 4 or 8 equal squares. Place squares onto parchment covered cookie sheet. Cover with plastic wrap and chill until firm, at least 1 hour.

• In a medium bowl mix together sugar, salt, cornstarch, lemon juice, lemon zest. Fold in mixed berries (if frozen, let thaw a bit). Let filling stand until juicy.

• In a small bowl whisk together egg yolk and cream or water, set aside.

• Stir filling and strain, discard excess liquid, divide equally among pastry squares. Place in the center of each square. Brush edges of squares with egg wash. Fold dough diagonally over filling to form a triangle, and press to seal. Crimp edges with a fork.

• Place filled turnovers on a parchment covered cookie sheet. Cover with plastic wrap and freeze for 20 to 30 minutes. The filled turnovers can be frozen for a couple of weeks and do not need to be thawed before proceeding.
• Preheat oven to 375 degrees. Brush tops of turnovers with the egg wash. Sprinkle generously with sugar. Bake for 25 to 35 minutes until turnovers are puffy and deep golden brown, rotating baking sheet half way through.
• Immediately transfer turnovers to wire rack to cool.