Baking food from scratch seems to have a reputation of being very time-consuming, intimidating or hard to get right. It may take more time than stopping over at a local bakery but if it’s something you really enjoy and find value in, it’s definitely worth your effort. Baking relaxes me and lifts my mood, provides a second burst of happiness when I get to eat the fruits of my labor, or get the satisfaction of sharing it with someone.
A good base to work from can make all the difference between being excited over your results or so frustrated you want to throw it away. If you find a few recipes you love and learn how to make those well, why not make slight alterations to create new treats? For instance, I really like the dough used for these raspberry turnovers. It is fairly easy, only requires 30 minutes in the refrigerator and comes out flakey and puffed up every time. I’ve been working on different fillings to put in this dough including an apple filling and this almond filling (which also gets spread on top). To be quite honest I wanted to make almond croissants but decided to make these almond turnovers instead as I knew the dough and how it would turn out, which just left the filling to be perfected.
I made these for New Year’s Day brunch and they were a hit. I made them completely the day before, put them in a sealed container and before I wanted to serve them toasted/ warmed them in the oven for about 5-10 minutes (don’t burn) and served sprinkled with powdered sugar. I actually did this each day after with the leftovers. I’ve found they keep very well for at least a few days. The extra warming in the oven helps them stay crispy.
Delicious flakey turnovers with an almond cream filling and topping.
- 1 1/2 cups flour + additional for rolling
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup unsalted butter cold
- 1/2 cup sour cream
Almond Filling + Topping
- 1 cup almond flour + 1 1/2 tablespoons
- 1 tablespoon flour + 1 teaspoon
- 1/2 cup unsalted butter softened
- 1 1/2 cup powdered sugar divided - reserve 1/2 cup for dusting
- 2 eggs large
- 2 cups almonds sliced
Make dough: Whisk together the flour, salt and baking powder in a large sized bowl. Cut the cold butter into small pieces and add to the flour mixture. Mix until the butter is incorporated and the dough is crumbly (some pieces of butter remain intact). Stir in the sour cream.
Roll and fold the dough: Flour your work surface really well and turn the dough out onto it. Lightly knead, if needed, to get the dough to come together. Form the dough into a rectangle and roll out to 8″ x 10″. Flour both sides of this dough (I flipped mine over to ensure no sticking- heat can make this difficult). Fold in thirds like a letter. Flip this over so the open flap is on the bottom and rotate 90 degrees. Roll this out into an 8″ x 10″ rectangle (rotating makes it so you are rolling the opposite side longer this time). Now fold this into thirds like a letter. Wrap this rectangle of dough tightly in plastic wrap and put in the refrigerator for at least 30 minutes (about how long the filling will take to make and chill).
Make the filling: Measure the almond flour into a medium bowl and whisk, breaking up any lumps. Add the flour and whisk to combine.
Using a mixer, cream the butter until it holds peaks. Sift the powdered sugar in (this can be tough, just make sure there aren't any large lumps) and incorporate using the lowest speed. Once combined, scrape down the bowl then increase the speed to low, mixing until fluffy (a few minutes). Add the eggs, mixing on low, until smooth and combined.
Transfer this to another container, cover the top with plastic wrap (to prevent a skin forming) and chill it to ensure it is cool for filling the turnovers. I found the chilling to take about 2 hours in the refrigerator or about 30 minutes in the freezer - just be sure to keep checking if you choose the freezer option.
Preheat the oven to 400 degrees F. Line two cookie sheets with parchment paper.
Assemble the turnovers: Once the dough and filling have chilled, place the dough on a well floured surface and roll out to a 16″ x 16″ square. I flipped my dough, flouring both sides, to make sure it didn’t stick when I went to make them. Cut the dough into 4″ squares, making 16 turnovers. Put 2 teaspoons of filling in the center of each 4″ square. Based on the size this will vary, just try one and you will see about how much is right for yours. Fold one corner over diagonally on each to create triangles. Once folded, use a fork to mark each of the two open sides of the triangles to keep them sealed while they bake. I found pushing deeper with the ends of the fork closer to the filling was best to get the two sides to grab and not spread the edges too much. Try to keep these smaller if you can so the filling has more room.
Place the almonds in a shallow bowl. Spread a dollop of filling on the top of each assembled turnover and press down into the almonds to cover the tops.
Bake the turnovers: Bake the turnovers until they get lightly browned, 15 - 18 minutes, rotating halfway through. You will see the topping get a bit browned first. Transfer to a wire rack to cool if not eating right away and store in a sealed container. Warm in the oven before serving. Sprinkle with remaining 1/2 cup powdered sugar.