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Flaky Blackberry Turnovers

on April 5, 2018
Flaky Blackberry Turnovers
Prep time:
Cook time:
Total time:
Serves: 14 servings
The crust of these turnovers is buttery with a slight hint of buttery. It’s flaky and decadent. [br][br][cap id=”attachment_9427″ align=”alignleft” width=”300″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/1432468277246-300×225.jpeg” width=”300″ height=”225″ class=” size-medium” title=”1432468277246″][/url]Photo Credit: Food Network[/cap]
Ingredients
  • 1 cup sour cream
  • 1/2 cup sugar
  • 4 cup all-purpose pastry flou
  • 1 tsp sea salt
  • 1 1/2 cups cold butter, cut into small pieces
  • 2 tbsp room temperature butter
  • 3 cups blackberries
  • 1/3 cup sugar
  • 3 tbsp all-purpose flour
Instructions
  1. Stir sour cream and sugar together. Set aside
  2. Mix together flour, and salt. Cut cold butter into into the flour mixture, until mixture resembles course meal. Using a fork gently toss sour cream in with flour mixture. Dough will be very soft.
  3. Divide dough into two. Shape into a rectangle using plastic wrap and cover. Refrigerate dough at least 1 hour.
  4. Remove one piece of dough from the refrigerator and roll into a 9″ x 18″ rectangle between plastic wrap or parchment paper.
  5. Spread with room temperature butter and fold dough in thirds like a business letter. Repeat folding dough in thirds in opposite direction to end with a square.
  6. Wrap and refrigerate for 2 hours. Repeat with remaining dough.
  7. Mix blackberries, sugar and flour. Set aside.
  8. Preheat oven to 375 degrees. Line a baking sheets with silpat or parchment paper.
  9. Roll each piece of dough to 1/8″ thick. Cut out 4 1/2″ rounds.
  10. You can gather scraps, chill and re-roll dough to make additional turnovers. Each piece of dough will yield about 7 or 8 turnovers.
  11. Transfer each round to baking sheet and fill with 2 tbsp blackberries.
  12. Moisten edge of dough with a little water on your finger and fold turnovers in half, using a fork to crimp the edge of dough. Poke 4 steam holes using a fork in the center of each turnover.
  13. Sprinkle each turnover with a pinch of sugar.
  14. Bake for 20-30 minutes.
  15. Rotating baking sheets 10 minutes into baking, bake until turnovers are puffed, firm to the touch and golden brown.
  16. Remove to a cooling rack.

 

Peach Butter

on April 5, 2018
Peach Butter
Prep time:
Cook time:
Total time:
Serves: 72 servings
Slather this on your morning toast, an english muffin or a corn muffin! The cinnamon and ground cloves add flavors that prevent the peach butter from being too sweet. [br][br][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/6124053540_fc9ce20fa0_b-300×225.jpg” width=”300″ height=”225″ class=”alignleft size-medium” title=”Peach butter and Lemon Curd – canned”][/url]
Ingredients
  • 14 cups coarsely chopped peeled fresh peaches (approx. 5.5 lbs)
  • 2-1/2 cups sugar
  • 4-1/2 tsp lemon juice
  • 1-1/2 tsp ground cinnamon
  • 3/4 tsp ground cloves
  • 1/2 cup quick-cooking tapioca
Instructions
  1. In a 5-quart slow cooker, combine the peaches, sugar, lemon juice, cinnamon and cloves. Cover and cook on low until peaches are very soft, stirring occasionally (approx. 8-10 hours).
  2. Stir in tapioca. Cook, uncovered, on high (approx. 1 hour).
  3. Pour into jars or freezer containers; cool to room temperature, about 1 hour.
  4. Cover and refrigerate up to 3 weeks or freeze up to 1 year.

 

Blackberry Pie Bars

on April 5, 2018
Blackberry Pie Bars
Prep time:
Cook time:
Total time:
Serves: 12 servings
These pie bars allow you to forego the frustrating “pie steps” of rolling and shaping the crust but offer the same yummy pie taste! [br][br][cap id=”attachment_9431″ align=”alignleft” width=”198″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/Blackberry-Pie-Bars-2-sm1-198×300.jpg” width=”198″ height=”300″ class=” size-medium” title=”Blackberry-Pie-Bars-2-sm1″][/url]Photo Credit: The Novice Chef[/cap]
Ingredients
  • 3 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • Zest and juice of one lemon
  • 1 cup (2 sticks) cold unsalted butter, cut into 1″ slices
  • 1 large egg
  • 2 tsp vanilla extract
  • 4 cups fresh blackberries
  • 4 tsp cornstarch
Instructions
  1. Preheat the oven to 375 degrees. Grease a 9×13″ pan.
  2. In a food processor, blend together flour, 1 cup of sugar, baking powder, cinnamon, salt and lemon zest. Add the butter, egg and vanilla extract. Pulse until dough is crumbly.
  3. Pat half of dough into the bottom of the prepared pan, saving the remaining dough for the topping.
  4. In a medium bowl, stir together the remaining 1/2 cup sugar, cornstarch and lemon juice. Gently mix in the blackberries. Sprinkle the blackberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
  5. Bake in preheated oven until top is slightly brown (approx. 45 minutes – you are only looking for the top to slightly brown, if you cook for too long – the bottom will burn).
  6. Cool completely before cutting into squares. Store in an airtight container.

 

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