Mixed berry turnovers with cinnamon-vanilla sabayon

12 servings

Ingredients

Quantity Ingredient
4½ cup All-purpose flour
2 cups Unsalted butter; diced
1 teaspoon Salt
1 cup Plus 2 tablespoons cold water
1 cup Fresh raspberries; blueberries, and
; blackberries
¾ cup Granulated sugar
2 teaspoons Cornstarch
1 teaspoon Ground cinnamon
1 teaspoon Ground ginger
1 teaspoon Allspice
1 Lemon; Juice of
2 tablespoons Unsalted butter
½ teaspoon Almond extract
1 Egg
1 tablespoon Water
6 Egg yolks
½ cup Granulated sugar
⅓ cup Tuaca liqueur
1½ teaspoon Ground cinnamon
1 dash Pure vanilla extract

Directions

QUICK PUFF PASTRY

FILLING

CINNAMON-VANILLA SABAYON

To make the puff pastry, place the flour, butter, and salt in a large mixing bowl. Using your fingertips, mix the butter with the flour to form a coarse meal. (It's all right if there are still some large pieces of butter.) Add about 1 cup of the cold water, and mix with a large fork just until it holds together.

Turn the dough out onto a floured board. Form it into a rough rectangle.

Fold one-third of the dough toward the center. Fold the other third over toward the center. Turn the dough 90 degrees. Sprinkle with flour and roll out into a rectangle that measures about 20 X 6 inches. Fold the dough in thirds again. Rotate 90 degrees, flour, and roll out. Repeat the process two more times.

Cover the dough in plastic wrap and chill for at least 1 hour. (The dough can also be cut into smaller pieces, wrapped, and frozen.) Preheat the oven to 375ø.

To prepare the filling, put all of the filling ingredients into a medium bowl and mix well.

Roll out the puff pastry dough on a large, well-floured work surface into one 40-inch square or two 20-inch squares of dough. Using a sharp knife, cut out eight 4- or 5-inch squares. In a small bowl, make an egg wash by whisking together the egg and water. To assemble the turnovers, place about ⅓ cup of filling in the middle of a square of dough. Fold one corner over to meet the other corner, forming a triangle. Brush the inside of the dough with the egg wash. Using your fingertips, crimp the edges well to seal.

Brush the top of the turnover with egg wash and place ¼ inch apart on a baking sheet. Repeat with the remaining dough squares and filling. Place the turnovers in the oven and bake until golden brown, about 20 minutes.

Remove from the oven and set aside to cool slightly while you prepare the sabayon.

To prepare the sabayon, put the egg yolks, sugar, Tuaca, cinnamon, and vanilla in the top of a double boiler and whisk together. Place over gently simmering water and whisk until the mixture is light, fluffy, and resembles softly whipped cream, about 5 minutes.

Place the warm turnovers on individual plates, top with the warm sabayon, and serve.

Converted by MC_Buster.

Per serving: 585 Calories (kcal); 36g Total Fat; (54% calories from fat); 7g Protein; 60g Carbohydrate; 210mg Cholesterol; 192mg Sodium Food Exchanges: 2½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 1 ½ Other Carbohydrates

Converted by MM_Buster v2.0n.

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