Nature’s
bounty is popping up with all sorts of delectable produce right now… including
golden apricots. Be sure to stock up on this
fruit for its tastiness and all of its health benefits! We’re loving them right now and their amazing
nutritional benefits! Did you know that
apricots pack a serious dose of fiber?
Two medium apricots have approximately 1 ½ grams of fiber. They also are loaded with potassium, Vitamins
A and C. Apricots also contain
beta-cryptoxanthin, a member of the carotenoid family that is a strong
antioxidant.
For a
delicious treat, make these apricot turnovers!
These mini hand-held pies will disappear quickly & be loved by
little ones and grown-ups! This recipe
could easily be adjusted for most seasonal fruit, so try replacing the apricots
with any fresh picks from the farmers’ market J
Filling:
3 cups
apricots, pitted & cut into ½-inch thick slices
¼ cup +
2 teaspoons sugar1 Tablespoon cornstarch
1 Tablespoon butter
1 teaspoon lemon zest, grated
1 teaspoon lemon juice
¼ teaspoon cinnamon
Pinch of salt
Pastry:
1 ¾
cups all-purpose flour1 teaspoon sugar
¼ teaspoon salt
½ cup cold unsalted butter, cut into small pieces
3 Tablespoons vegetable shortening
4-5 Tablespoons ice water
1 egg beaten with 1 Tablespoon milk
Filling: Combine apricots, ¼ cup sugar, cornstarch, butter, lemon zest, lemon juice, cinnamon and salt in pot. Cook over medium heat, stirring often, until apricots break down slightly, 20-30 minutes. Cool.
Pastry: Place flour, sugar and salt in food processor
and process to combine. Sprinkle in
butter pieces and shortening. Pulse
mixture just until combined but still has a few pea-sized pieces of butter in
it. Sprinkle in 3 Tablespoons ice water;
pulse again until dough just comes together when squeezed in your hand. If dough is still dry, add a bit more water
as needed. Turn dough out onto large
sheet of plastic wrap; press into disk.
Cover with another sheet of plastic; using rolling pin, roll into rough
1/8 inch-thick circle. Transfer to
baking sheet; chill until firm, 15-20 minutes.
Assembly: Preheat oven to 375°F. Line baking sheet with parchment paper. Cut dough into 8 (5-inch) rounds. Fill each round with a spoonful of apricot
mixture. Fold dough and press edges with
fork to seal. Brush with egg-milk
mixture; sprinkle with remaining 2 teaspoons sugar. Prick tops with fork. Place on baking sheet. Bake until lightly browned, 25-30
minutes.
Photo
& Recipe from Williams Sonoma
Cooking from the Farmers’ Market
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