The crust of these turnovers is buttery with a slight hint of buttery. It's flaky and decadent.
Photo Credit: Food Network
Ingredients
1 cup sour cream
½ cup sugar
4 cup all-purpose pastry flou
1 tsp sea salt
1½ cups cold butter, cut into small pieces
2 tbsp room temperature butter
3 cups blackberries
⅓ cup sugar
3 tbsp all-purpose flour
Instructions
Stir sour cream and sugar together. Set aside
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.
Divide dough into two. Shape into a rectangle using plastic wrap and cover. Refrigerate dough at least 1 hour.
Remove one piece of dough from the refrigerator and roll into a 9" x 18" rectangle between plastic wrap or parchment paper.
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.
Wrap and refrigerate for 2 hours. Repeat with remaining dough.
Mix blackberries, sugar and flour. Set aside.
Preheat oven to 375 degrees. Line a baking sheets with silpat or parchment paper.
Roll each piece of dough to ⅛" thick. Cut out 4½" rounds.
You can gather scraps, chill and re-roll dough to make additional turnovers. Each piece of dough will yield about 7 or 8 turnovers.
Transfer each round to baking sheet and fill with 2 tbsp blackberries.
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.
Sprinkle each turnover with a pinch of sugar.
Bake for 20-30 minutes.
Rotating baking sheets 10 minutes into baking, bake until turnovers are puffed, firm to the touch and golden brown.
Remove to a cooling rack.
Recipe by Von Thun Farms at https://vonthunfarms.com/flaky-blackberry-turnovers/