Spiced Plum Turnovers

These deep crimson-colored turnovers are filled with sweet, slightly tart baked plums.

Buttery and fantastically flaky, homemade turnovers are hard to resist, and as the pastries are sometimes classified as “portable pies,” they’re also easy to enjoy on the go. These deep crimson-colored turnovers are filled with sweet, slightly tart baked plums – a feast for the eyes as well as the palate. Serve them warm with a scoop of vanilla ice cream or pack them up for one last summer picnic.

Spiced Plum Turnovers

Yields | 9 turnovers |

Spiced Plum Filling

  • 3 plums, pitted and cut into ½-inch pieces
  • 1 Tbsp finely grated orange zest
  • ¼ cup sugar
  • ½ tsp cinnamon
  • ¼ tsp cardamom
  • ⅛ tsp kosher salt
  • 1 Tbsp cornstarch
  • 1 Tbsp unsalted butter, melted

Spiced Plum Turnovers

  • ¼ cup, plus 2 Tbsp, cold water
  • 1¼ cup all-purpose flour, plus more for dusting
  • 1 tsp sugar, plus more for sprinkling
  • ¼ tsp kosher salt
  • ½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
  • 1 large egg, lightly beaten for egg wash
  • spiced plum filling

| Preparation – Spiced Plum Filling | In a bowl, combine all ingredients.

| Preparation – Spiced Plum Turnovers |As you begin making the dough, place water in freezer to keep it ice cold. In a large bowl, combine flour, sugar and salt; add butter and lightly toss to coat. Using a pastry blender, cut butter into flour until butter cubes are roughly cut, a few seconds. (Large chunks of butter will remain.) Remove water from freezer and add to flour-butter mixture; mix with a fork until mostly incorporated. (The dough will still look shaggy and dry at this point.)

Turn dough out onto a floured work surface and firmly bring together with your hands. Still using your hands, turn dough over on itself and then press into it with your palms. Repeat these motions until the dough comes together. (There should be no dry spots, but large pieces of butter will still be visible.) Take care not to overwork the dough, as this will produce a tough turnover.

With a floured rolling pin, roll dough into an 8-by-10-inch rectangle. If the dough sticks to the counter at any point, lightly flour the dough and the work surface with more flour. Starting from one of the shorter sides of the rectangle, fold dough into thirds like a business letter. Once again, roll dough into an 8-by-10-inch rectangle and, starting from one of the shorter sides, fold dough into thirds. Wrap dough in plastic wrap and place in refrigerator to rest and chill, at least 1 hour, preferably overnight.

Roll chilled dough out into a 12-by-12-inch square, approximately ⅛-inch thick. Cut the dough into nine 4-inch squares. Using a pastry brush, brush the edges of each square with prepared egg wash. Place 2 tablespoons filling in the center of each square. Fold each square in half diagonally, covering filling, to create triangular turnovers; lightly seal the edges with your fingertips. Using a fork, press the edges of the turnovers again to seal tight and create a decorative pattern. Cut three small slits into the top of each turnover. Transfer turnovers to a parchment paper-lined baking sheet and place in freezer until frozen firm, approximately 2 hours or overnight. (Thoroughly freezing the turnovers before baking is key to an ultra-flaky pastry that holds its shape.)

Preheat oven to 400ºF. Line a large baking sheet with parchment paper. Place frozen turnovers onto baking sheet approximately 2 inches apart and brush tops with egg wash. Generously sprinkle with sugar. Bake turnovers until deeply golden brown and filling is bubbling out, 25 to 30 minutes. Remove from oven and set on wire rack to cool. Serve warm or at room temperature.

Teresa Floyd is a Kansas City-based food writer, editor for the online food publication feedfeed and contributing monthly columnist for Feast Magazine’s Sugar Rush. Find her current creations on Now, Forager, a pastry blog featuring seasonal desserts.

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