Nectarine Turnovers
The natural sweetness of nectarines shines through in these pastries, with a hint of vanilla and a touch of sugar to enhance their flavor. The lemon juice helps break down the fruit as it cooks while also bringing out the floral and citrus notes in nectarines. With a crisp pastry surrounding a warm, fruit-packed filling, these turnovers offer the perfect balance of texture and flavor.
Nectarine Turnovers
Makes 12 pastries
Ingredients
1¾ cups (254 grams) chopped fresh nectarines (about 2 medium nectarines)½ cup (100 grams) granulated sugar2 teaspoons (10 grams) fresh lemon juice¼ teaspoon kosher salt2 tablespoons (16 grams) cornstarch3 tablespoons (45 grams) water, divided½ teaspoon (2 grams) vanilla extractAll-purpose flour, for dustingRough Puff Pastry Dough (recipe follows)1 large egg (50 grams)
Instructions
In a small saucepan, stir together nectarines, sugar, lemon juice, and salt. Cook over medium heat, stirring frequently, until fruit begins to break down and release juice, about 5 minutes.
In a small bowl, whisk together cornstarch and 2 tablespoons (30 grams) water until smooth. Add cornstarch mixture to nectarine mixture, and cook, stirring frequently, until mixture is thick and translucent, 2 to 3 minutes. Remove from heat, and stir in vanilla. Let cool completely.
Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
On a lightly floured surface, roll Rough Puff Pastry Dough into a 16×12-inch rectangle. Cut into 12 (4-inch) squares. Spoon 1½ tablespoons (30 grams) nectarine mixture into center of each square.
In another small bowl, whisk together egg and remaining 1 tablespoon (15 grams) water. Using a pastry brush, brush edges of dough with egg wash. Fold squares in half diagonally, and crimp edges to seal. Place at least 1½ inches apart on prepared pans. Freeze until firm, about 15 minutes.
Using a small knife, cut 3 small vents in top of each pastry. (See Pro Tip.) Brush with egg wash.
Bake for 10 minutes. Reduce oven temperature to 375°F (190°C), and bake until golden brown, 10 to 15 minutes more. Let cool on pans for 10 minutes. Remove from pans, and let cool on wire racks for at least 15 minutes. Serve warm or at room temperature.
Notes
PRO TIP: To ensure the turnovers rise evenly and don’t lose filling, gently score the fold of frozen turnovers with a sharp knife (without cutting all the way through). This will allow the pastry to rise and puff without popping open.
Rough Puff Pastry Dough
Makes 12 pastries
Ingredients
1 1/3 cups (300 grams) cold unsalted butter, cubed2 1/4 cups (281 grams) all-purpose flour2 teaspoons (6 grams) kosher salt1/2 cup (120 grams) ice water
Instructions
Freeze cold butter until firm, 15 to 20 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, beat cold butter, flour, and salt at low speed just until butter is coated with flour. With mixer on low speed, add ½ cup (120 grams) ice water in a slow, steady stream, beating just until dough comes together, about 1 minute, stopping to scrape bottom and sides of bowl and turn dough to hydrate evenly. (There will still be large pieces of butter. It is OK if a few dry bits remain.)
Turn out dough onto a lightly floured surface, and roll into a 7-inch square. Wrap in plastic wrap, and refrigerate for 45 minutes to 1 hour.
On a lightly floured surface, roll dough into an 18×10-inch rectangle, lightly flouring surface and top of dough as needed. Fold dough in thirds like a letter. Rotate dough 90 degrees; roll into an 18×10-inch rectangle, and fold in thirds like a letter. Repeat procedure for a third and final turn. Wrap dough in plastic wrap, and refrigerate for at least 1 hour. (If at any point the butter is too soft after a fold, wrap in plastic wrap, and freeze until butter is firm again, checking every 5 minutes).
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