Blueberry turnovers are popular American pastries and snack foods with a long history. Early settlers in the Northeastern US made turnovers because they were simple, used only a small amount of flour, and could be filled with any available ingredients. The triangular pastries are also conveniently portable. The American turnover is baked in a dough similar to a pie crust. There are many relatives to the turnover that are popular around the world that use slightly different dough. For instance, empanadas are a fried meat and potato turnover popular in Spanish speaking countries, and pierogies are a boiled version popular in Poland. In the United States, sweet blueberry turnovers are especially popular in the Midwest and the Northeast where blueberries grow abundantly.
Recipe Servings: 6
+ 1 hour resting
Ingredients
For the Dough:
- 4 cups all-purpose flour
2 cups (32 Tbsp) unsalted butter: 4 Tbsp chilled, the rest at room temperature
For the Filling:
Directions
- Add 3 cups flour to a large mixing bowl. Cut the 4 tablespoons of cold butter into small pieces and add to the flour. Work the butter into the flour until the mixture resembles cornmeal.
- Add salt and lemon. Combine lightly. Begin to add the water in increments until the dough holds together. This may require slightly more than the listed amount of water.
- Flour a work surface and begin to knead the dough. Knead until the dough is smooth and elastic, at least 3 minutes. Shape the dough into a 9-inch square, wrap in plastic and refrigerate for at least 30 minutes.
- In a medium bowl, mix together the remaining flour and butter until smooth. Lightly flour a sheet of wax paper and turn this dough out onto the paper. Shape into an 8-inch square, top with another sheet of wax paper, and refrigerate 30 minutes.
- Take out the first square of dough, place it on a floured surface, and roll it into a 12-inch square. Take out the butter square, remove it from its paper, and place it in the center of the dough. Fold the dough to encase the butter.
- Using a rolling pin, pat the square of dough into a long rectangle. Keep everything lightly floured as you work. When the rectangle is about 20-inches long, brush extra flour off the top of the dough and fold each end into the middle. Then fold this piece in half again and tap the dough into a rectangle again. Make sure to always stretch the dough out in the same direction. The dough should stay cold as you work, if it gets warm, wrap it and refrigerate for 30 minutes before continuing to work.
- After you have stretched and folded the dough back into a rectangle two times, you have completed two turns. You need to do six turns. After six, the pastry can be rolled out flat and used.
- Preheat oven to 375°F. Butter a baking sheet.
- Combine berries, sugar, and tapioca.
- Roll out the dough and divide into four large squares.
- Fill one corner triangle with 2 tablespoons blueberry filling, leaving ½-inch of pastry exposed.
- Fold over the bare half of dough to form a triangle. Seal by pressing the tines of a fork along the edges of the dough.
- Brush with egg, if using.
- Bake 25 minutes or until light gold.
- Cool on a wire rack and serve warm.
For the Dough:
To Assemble:
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