PDP Exclusives by Rebecca

Thursday, March 22, 2012

Cherry & Custard Turnovers.

Every other weekend I try and bake something delicious to keep in the tin for my boyfriend to snack on during the week (or for the first couple of days at the very least). One of the fastest and easiest things to whip up is a bunch of fruit and custard turnovers.

This first image here of a perfectly turned out turnover is not mine, it's from a google image search. This is to illustrate what a delicious and perfect turnover looks like, because due to an oven failure during baking, mine did not turn out looking quite so wonderful. However they still tasted AMAZING... and afterall, it's what is inside that counts.


I chose blueberry filling for mine, you can buy tinned blueberries or fresh blueberries, it really doesn't matter, although beware most canned fruit will have added sugar and will have lost it's
tartness in the process.


I used some fresh blueberries that I had saved in my freezer. To prepare frozen or fresh blueberries (or almost any other fruit) for baking in pastry, you'll need to heat it them up until they become mushy.

I don't add sugar in this case because blueberries aren't very sharp, and there is already sugar in the custard which will balance out the tartness in the chosen fruit anyway. If you were making the turnovers without custard, then you may want to add some sugar to taste.

As for the custard, it really doesn't matter what kind you use. Traditionally made, instant, canned, or from a carton it doesn't make any difference.




You will need to roll out a sheet of puff pastry, just don't roll it out too thin or your fruit will burst out. About 4mm (1/6 of an inch) should just about do it.


Then cut your pastry in to squares of about 6 or 7 inches.





As the blueberries simmered, their liquid reduces slightly making them less likely to leak out of the pastry. If you find there is too much liquid, just sieve it out.





Place one heaped teaspoon of custard, and one heaped teaspoon of blueberries on to one side of one of the squares of pastry.


Then fold the piece of pastry over diagonally, corner to corner.


Use some water on your finger to close any edges you want to seal (water on pastry acts like glue) and also repair any tears that might have happened using pastry scraps and water.


You will want to make sure the edges of your pastry are as well sealed as they possibly can be, otherwise you will ened up with a river of blueberries and custard


Pressing the edges with a fork is a traditionaly way of edging a pastry, but it really doesn't matter how you do it as long as it's gota good seal.

Don't forget to prick the middle of the pastry to allow steam to escape during baking.

Once you have your turnovers all laid out on a tray, put them in a pre-heated oven at 180°C (360°F) for about 20-30 minutes.


They are ready when they have puffed up and are golden brown. Like the image at the top of this page, and less like this one to the left.

The turnovers to the left didn't get their full amount of time in the oven, and so didn't puff up to their full potential!

An excellent way to hide failed pastry, is by covering it in icing sugar!

Good luck, and enjoy!

This post was written by M.R. Riveter Ranon LaZombie. Owner and creator of Rocky the Zombie designs

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