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Ingredients
- 4Â 1/2 c. All-purpose flour
- 2 c. Unsalted butter, diced
- 1 tsp Salt
- 1 c. Plus 2 Tbsp. cool water
- 1 c. Fresh raspberries, blueberries, and blackberries
- 3/4 c. Granulated sugar
- 2 tsp Cornstarch
- 1 tsp Grnd cinnamon
- 1 tsp Grnd ginger
- 1 tsp Allspice
- 1 x Lemon, Juice of
- 2 Tbsp. Unsalted butter
- 1/2 tsp Almond extract
- 1 x Egg
- 1 Tbsp. Water
- 6 x Egg yolks
- 1/2 c. Granulated sugar
- 1/3 c. Tuaca liqueur
- 1Â 1/2 tsp Grnd cinnamon
- 1 dsh Pure vanilla extract
Directions
- To make the puff pastry, place the flour, butter, and salt in a large mixing bowl. Using your fingertips, mix the butter with the flour to create a coarse meal. (It's all right if there are still some large pcs of butter.) Add in about 1 c. of the cool water, and mix with a large fork just till it holds together.
- Turn the dough out onto a floured board. Form it into a rough rectangle.
- Fold one-third of the dough toward the center. Fold the other third over toward the center. Turn the dough 90 degrees. Sprinkle with flour and roll out into a rectangle which measures about 20 X 6 inches. Fold the dough in thirds again. Rotate 90 degrees, flour, and roll out. Repeat the process two more times.
- Cover the dough in plastic wrap and refrigeratefor at least 1 hour. (The dough can also be cut into smaller pcs, wrapped, and frzn.)
- Preheat the oven to 375 .
- To prepare the filling, put all of the filling ingredients into a medium bowl and mix well.
- Roll out the puff pastry dough on a large, well-floured work surface into one 40-inch square or possibly two 20-inch squares of dough. Using a sharp knife, cut out eight 4- or possibly 5-inch squares. In a small bowl, make an egg wash by whisking together the egg and water. To assemble the turnovers, place about 1/3 c. of filling in the middle of a square of dough. Fold one corner over to meet the other corner, forming a triangle. Brush the inside of the dough with the egg wash. Using your fingertips, crimp the edges well to seal.
- Brush the top of the turnover with egg wash and place 1/4 inch apart on a baking sheet. Repeat with the remaining dough squares and filling. Place the turnovers in the oven and bake till golden, about 20 min.
- Remove from the oven and set aside to cold slightly while you prepare the sabayon.
- To prepare the sabayon, put the egg yolks, sugar, Tuaca, cinnamon, and vanilla in the top of a double boiler and whisk together. Place over gently simmering water and whisk till the mix is light, fluffy, and resembles softly whipped cream, about 5 min.
- Place the hot turnovers on individual plates, top with the hot sabayon, and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 12 servings | |
| Calories 555 | |
| Calories from Fat 295 | 53% |
| Total Fat 33.53g | 42% |
| Saturated Fat 20.85g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 206mg | 9% |
| Potassium 90mg | 3% |
| Total Carbs 59.14g | 16% |
| Dietary Fiber 2.3g | 8% |
| Sugars 21.52g | 14% |
| Protein 5.84g | 9% |
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