Crisp Apricot Turnovers [+ awesome health benefits of apricots]

Thursday, May 24, 2012

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

3 cups apricots, pitted & cut into ½-inch thick slices
¼ cup + 2 teaspoons sugar
1 Tablespoon cornstarch
1 Tablespoon butter
1 teaspoon lemon zest, grated
1 teaspoon lemon juice
¼ teaspoon cinnamon
Pinch of salt

1 ¾ cups all-purpose flour
1 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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