Serves: 5
Total Calories: 741
Crust Instructions:
Mix flour and salt together.
Cut the butter into the flour mixture with a food processor or pastry cutter until butter is pea-sized.
Mix water, vinegar and egg together.
Form a well in the flour mixture, pour in the egg mixture, and fold together and lightly knead until it holds together. Wrap in plastic and place in the fridge until ready to use.
Berry Mixture Instructions:
Mix all together and use immediately.
To assemble the turnovers:
Roll out dough onto parchment paper.
Cut into approximately 4 inch squares, including the parchment paper. (Note: food shear work well for this)
Make an egg wash, then brush the edge of each square with the egg wash.
Place a couple spoonfuls of your fruit mixture in the center of each square, fold diagonally, and crimp the edges. (Sometimes you may want to reverse the seam for runnier fruit, such as berries.)
Bake on parchment paper inside Dutch Oven for approximately 30 minutes at 375°, until pastry is beginning to brown.
Let them relax for 10 minutes before serving.
This Light Fruit Turnovers recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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