Peanut Butter and Purple Onions

Sounds crazy until you try it.

Wednesday, July 05, 2006

A Sticky Afternoon

BNA: Hey-lo.
Devorit: Hi there.
B: So.
D: You sound...miffed.
B: A bit, verily.
D: At whom? Did Widget pull down another shelf?
B: No, we're fresh out of shelves.
D: So, what?
B: I made pastry dough.
D: You...know you're not supposed to do that.
B: I know.
D: You don't like working wtih pastry dough.
B: I know.
D: It makes you grumpy.
B: So it's been said.
D: And -- didn't you say it's raining in New York?
B: Yep.
D: So it was extra sticky.
B: Like paste. If paste were butter-scented.
D: You're so weird.
B: Tastes good, though.
D: Well thank goodness for that.

Raspberry Turnovers
adapted from an unknown cooking magazine

Makes 12 turnovers.

1 recipe buttery shortbread pastry (recipe follows)
4 tsp. sugar, plus more as needed
1 T. flour
1/2 tsp. cinnamon, preferably Ceylon
1/4 tsp. Penzeys Baking Spice or nutmeg
2 c. fresh red raspberries
1-2 T. skim milk

Buttery Shortbread Pastry

9 oz. (2 cups) all-purpose flour, preferably King Arthur
7 oz. cold unsalted butter, cut into 1-inch pieces
1 large egg, beaten
2 T. sugar
1 T. heavy cream, chilled
2 tsp. fresh lemon juice
1 tsp. table salt

Combine everything in a food processor and pulse until the dough clumps together in large pieces. Turn it out onto the counter, gather together, and divide in half. Pat each half into a rough square, about an inch thick. Wrap the squares separately in plastic wrap and chill for 20 minutes.

Line two baking sheets with parchment. On a lightly floured surface, using a floured rolling pin, roll out one square of dough into a 9x14 rectangle, or as close as you can get. Cut the dough into six four-inch-diameter rounds, re-rolling the dough if necessary for more surface area. Run a spatula under each circle to separate it from the counter.

In a large bowl, mix the sugar, flour, cinnamon, and Baking Spice or nutmeg together. Add the raspberries and toss to coat, very gently.

Put a heaping T. of berries (about three large berries) on one half of each dough circle. Squish them a bit, gently so you don't tear the dough. Dampen the edges with a little ater and then carefully fold the other side of the circle over the berries to form a half moon. Press the edges together with a fork. Transfer to baking sheet.

Repeat with the other half of the dough. When all the turnovers are made, chill them for at least 15 minutes while you hear the oven to 400.

Brush the turnovers with the milk and sprinkle with sugar. Bake until golden brown, 20-25 minutes. Cool completely on a wire rack.


  • At 10:43 PM, Blogger Devorit said…

    They do looks like they turned out nicely :)

    but, dude, you may wish to tuck the pastry recipes in the back of the box until the humidity retreats. I'm just saying.


  • At 10:43 PM, Blogger Devorit said…

    This comment has been removed by a blog administrator.

  • At 6:39 PM, Anonymous Jennifer said…

    Those look so good. Humidity or no, raspberry and buttery pastry sounds fab.

  • At 10:55 PM, Blogger BNA said…

    I have no control over the baking whimsy, D...I'm a helpless, hapless pawn.

    Jennifer, they really are outstanding -- but very very rich. And very fragile!

  • At 2:10 AM, Blogger kitchenmage said…

    Fresh raspberries are so wonderful. Add in buttery pastry and it sounds just about perfect.

  • At 11:45 AM, Blogger BNA said…

    Hey there kitchenmage! I was just hunting down your blueberry habanero chutnry recipe -- sooooo good.


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