3 cups raspberries or other berries, fresh or frozen
3 tablespoons cornstarch, dissolved in cold water
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 large egg beaten with 1 tablespoons cold water, to seal pastries (optional)
Sour Cream Pastry Dough, chilled
Add the sugar to the berries, tossing to combine. Stir in the cornstarch mixture, vanilla, and cinnamon. Heat the mixture in a saucepan over very low heat, stirring, until the berries soften and fall apart. Cook and stir until the mixture bubbles and thickens. (You can prepare the filling up to several days ahead; cover and refrigerate until use.)
Heat oven to 400°F. Roll the chilled pastry dough into a 16-inch square. Cut nine 4 1/2-inch rounds. Re-roll the dough scraps and cut 4 or 5 additional rounds, or as many as you can get out of the scraps.
If desired, for a tighter seal, brush half of each circle with egg wash. Place about 4 teaspoons of filling slightly off center in each round. Fold the turnovers in half. Press the edges with a fork or fingers to seal.
Place the turnovers on a baking sheet, preferably one lined with parchment to catch any spills. Bake in the oven for 20 to 25 minutes, or until the turnovers are a deep golden brown; you may see some of the filling beginning to ooze out. Remove the turnovers from the oven and cool on a rack. Serve warm or at room temperature.
Makes about 13 to 14 round turnovers.
From King Arthur Flour
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