Sourdough Pastry Turnovers with Cherry Filling
Mixed a few recipes here, came out with one I liked. Notes on the pastry dough: - Adjust sugar to taste and to your final products. You can skip the sugar in the pastry if making a savory, or sprinkle sugar on top of the egg wash right before baking if going sweet. - Thanks to Butter for Y'all for inspiration. - Great way to use up some starter, as the finished pastry dough can sit in the fridge for a few days. - I've found best results with starter to mix it thoroughly with the wet ingredient (here butter, but water or milk) very well before adding to flour mixture. YMMV.
Ingredients
375 grams flour
- Entity
- flour
- Category
- starch
- Wikidata
- Q36465
227 grams unsalted butter (melted)
- Entity
- unsalted butter
- Category
- fat
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- Q57312618
- 166 grams (2/3 cup) active sourdough starter
20-30 grams sugar
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- sugar
- Category
- sweetener
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- Q11002
6 grams salt
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- salt
- Category
- condiment
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- Q11254
flour (for dusting)
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- flour
- Category
- starch
- Wikidata
- Q36465
- 325 grams frozen cherries (or likely any fruit)
1/2 lemon juice
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- lemon juice
- Category
- acid
- Wikidata
- Q1375049
10-20 grams sugar
- Entity
- sugar
- Category
- sweetener
- Wikidata
- Q11002
14 grams cornstarch
- Entity
- cornstarch
- Category
- thickener
- Wikidata
- Q3393961
1/8-1/4 cup cool water
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- cool water
- Category
- liquid
- Wikidata
- Q264554
dash vanilla extract
- Entity
- vanilla extract
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- spice
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- Q10749869
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Instructions
Mix the melted butter and the sourdough starter together in a small bowl.
Whisk the flour, sugar and salt together in a large bowl.
Add the butter/starter to the flour mixture, and stir until just combined.
Place in a room temp (not cool, not warmed) place for 3-5 hours.
Separate the dough into 2 balls, flatten to a disc, and wrap in waxed paper.
Place in fridge overnight, up to 3 days.
Remove pastry dough from fridge 20-30 min before you need to roll it out.
Preheat your oven to 375 degrees.
Flour your countertop, place a disc on it, and then flour the top of the dough and your rolling pin.
Roll out until desired thickness. Suggest a 1/8 inch.
Use anything from a glass to a bowl to cut out circles of the desired size of your turnover.
Place cut out circles on a sheet pan covered with parchment paper. You can skip the paper, but then lightly butter the pan.
Place a room temp filling on the circles using a teaspoon. Do not overfill.
Place a second disc on top of the filling, and seal around the disc with a fork. Alternatively, if using larger discs, fold the disc over on itself, in half, and seal the half where it meets upon itself.
Brush the top of the pastry with an egg wash (1 egg, whisked with a very small bit of water). Some choose to use egg white only.
If sweet, sprinkle a bit of sugar on the egg wash. If savory, sprinkle a bit of kosher or flake salt. Or leave plain.
Bake for 20-30 minutes until golden brown. Do not underbake.
Heat the cherries, lemon and sugar in a small pan on the stove at a medium heat until the cherries begin to release their juices.
Continue to stir, and turn up the heat just a bit, bringing the mixture to a slight boil.
Mix the cornstarch and water together in a cup with a small whisk.
Add the cornstarch slurry to the cherries while stirring constantly.
Continue to cook at a low-medium heat for another 3-4 minutes.
Remove from heat, add some vanilla (or extract or liquor of your choice).
Let cool to room temperature before using in turnover.