Spread the love
1/2 Teaspoon Celtic Sea Salt
1/2 Cup Organic Butter Divided
1/4 Cup Ice Water
1-2 Cups Blackberries
1/3 Cup Raw Sugar
1/2 Teaspoon Tapioca Flour (or 2 teaspoon Cornstarch)
1 Teaspoon Lemon Juice
2 Tablespoons Organic Free Range Egg (beaten)
1 1/2 Teaspoons Water
1/2 Cup Organic Powdered Sugar
1 Teaspoon Water
In a small bowl, combine flour and salt; cut in 1/4 cup butter until crumbly. Gradually add water, tossing with a fork until a ball forms. On a lightly floured surface, roll dough into a 12-in. x 6-in. rectangle.
Cut remaining butter into thin slices. Starting at a short side of the dough, arrange half of the butter slices over two-thirds of the rectangle to within 1/2 in. of edges. Fold unbuttered third of dough over middle third. Fold remaining third over the middle, forming a 6-in. x 4-in. rectangle. Roll dough into a 12-in. x 6-in. rectangle.
Repeat steps of butter layering and dough folding, ending with a 6-in. x 4-in. rectangle. Wrap in plastic wrap; refrigerate for 15 minutes. Roll dough into a 12-in. x 6-in. rectangle. Fold in half lengthwise and then widthwise. Wrap in plastic wrap; refrigerate for 1 hour.
Meanwhile, in a small saucepan, combine the sugar, tapioca flour or cornstarch. Add blackberries and lemon juice; toss to coat. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, for 5-10 minutes or until blackberries are tender. Remove from the heat.
In a small bowl, combine egg and water. Roll dough into a 12-in. square; cut into four squares. Brush with half of the egg mixture. Spoon about 1/4 cup filling on half of each square; fold dough over filling. Press edges with a fork to seal. Place on an ungreased baking sheet. Brush with remaining egg mixture. With a sharp knife, cut three small slits in the top of each turnover.
Bake at 450° F. for 17-22 minutes or until golden brown. Remove to a wire rack. Combine glaze ingredients; drizzle over turnovers. Serve warm.
Yield: 4 servings.
Yield: 4 servings.