Delightful fruit turnovers

- sweet fruit filling in a flaky pastry

Pastry:

• 2 cups unbleached white flour
• 2/3 cup butter, softened
• 6 or 7 tablespoons water
• 1/2 cup butter

Filling:

• 2 1/2 cups fruit filling (see recommendations below)

Measure flour and ⅔ cup softened butter into a mixing bowl; mix well with a fork or pastry blender until mixture resembles coarse meal. Gradually add water, using just enough to form a soft dough. Roll out on a lightly floured surface to ⅛″ thickness. Slice off bits of ⅓ cup butter with a sharp knife and place on rolled-out pastry so that pastry is covered fairly evenly with specks of butter. Fold top of pastry down to the center, bottom up to center, and sides into the center. Wrap in plastic (or other) and chill well.

To prepare turnovers, place pastry on a lightly floured surface and roll out to ⅛″ thickness. With a sharp knife cut into 4″ squares. Place 1/4 cup filling in the center of each. Wet the edges of the pastry with milk, fold over into triangles, and crimp the edges securely together with the tines of a fork. Cut a lit on the top to allow steam to escape. Place turnovers on oiled baking sheets. Bake at 425 degrees F (220 °C) for 15 to 20 minutes, until browned. Cool on wire racks and serve warm or chilled. Yields 10 turnovers.

Fillings:
Apple Turnovers: Fill each with chopped apple, nutmeg, cinnamon and raisins (optional).
Strawberry Turnovers: Fill each with strawberries and a dash of cinnamon.
Also possible are blueberry, peach, pear, plum and pineapple turnovers.

To make the turnover sweeter, pour some orange juice on top of it.simply
Remember - take one (or even half) a Miracle Fruit Berry tablet before your first bite.