White Chocolate Berry Turnover
Pick one of two flavors, strawberry or raspberry, to fill the flaky crust of this turnover.
- On a well-floured surface, roll and form each pie crust to a 13x13-inch square.
- Evenly spread 6 tablespoons butter onto one crust, leaving a 1/8-inch border. Top with the remaining crust and press the edges together.
- Fold the crust in half. Spread the remaining 1 tablespoon butter onto half of the crust. Fold in half lengthwise, then again widthwise. Repeat. Wrap with plastic and refrigerate for 1 hour.
- Preheat oven to 425°. Line a baking sheet with parchment paper.
- In a medium bowl, combine the berry of choice with 2 tablespoons sugar, orange zest and juice. Toss until well coated. Allow the berries to sit for 30 minutes. Strain the berries and discard the liquid.
- Remove the crust from the refrigerator 15 minutes prior to baking to allow it to come to room temperature.
- On well-floured surface, roll the crust to a 14x14-inch square. Cut into 16 equal squares.
- Lay each square onto the baking sheet.
- Divide the berry mixture onto half of each square. Top with white chocolate.
- Brush the edges with the beaten egg. Fold each square in half diagonally to form a triangle. Press the edges together lightly. All edges do not have to meet, this will allow for a rustic-looking turnover. Brush the top with egg and sprinkle with remaining 1 tablespoon sugar.
- Bake for 10-15 minutes or until golden brown. Allow to cool.
- Dust with powdered sugar.
TIP: Turnovers can also be filled with your favorite fruit preserve or hazelnut spread.
Recipe Courtesy of Chef Michelle, ALDI Test Kitchen