The Bay Area is having its coolest summer in decades. Today's high temperature in San Francisco was 60F. If you are experiencing sweltering summer weather (like in the Midwestern or Southeastern US), baking might be the last thing on your mind. But for me, turning on the oven was a welcoming blast of warmth.
I went a little overboard buying nectarines at the farmers' market. (Blossom Bluff Orchards - I adore you!). I could've made a pie with my lovely yellow nectarines, but it was much quicker to make turnovers which are essentially hand pies.
I already had some homemade puff pastry thawed and ready to use, but any good high quality store bought all-butter puff pastry dough like Dufour brand will make the task even easier.
These turnovers can be made with any summer stone fruit: nectarines, peaches, cherries, plums would all work well.
So if it's not too hot to turn on the oven, I highly recommend making these. Don't you think these little pocket pies would be a perfect surprise in a back to school lunch box?
I thought I would mention how much I regret missing last month's Daring Bakers' challenge which combined a jelly roll cake with homemade ice cream. I have a perfectly good reason other than laziness for missing it. The husband and I decided to do some tiling and painting in the kitchen. You can see the kitchen pictures and the turnover recipe after the jump.
(makes 8 turnovers)
(Recipe adapted from The SoNo Baking Company Cookbook by John Barricelli)
1 tbsp unsalted butter, melted
1 to 2 tbsp granulated sugar (depends on how sweet your fruit is)
1/2 tsp finely grated lemon zest
Pinch of ground cinnamon
Pinch of salt
2 large nectarines, diced (you can peel them or not)
1 (14-ounce) sheet frozen puff pastry, thawed in refrigerator overnight
1 egg, beaten, for egg wash
1 to 2 tbsp coarse sanding sugar, for finishing
Preheat your oven to 425F. Line a baking sheet with parchment or a silicone mat.
In a bowl, gently toss the diced nectarines with the butter, sugar, lemon zest, cinnamon, and salt.
On a lightly floured surface, roll the puff pastry to about 1/8-inch thick. Smooth any folds. Use a cookie cutter to cut eight 4-inch rounds (or just cut the puff pastry into 8 squares like I did).
Brush around half the rim of each with the egg wash. Spoon a heaping tablespoon of the nectarine filling into the center of each. Fold half of the dough over the filling to enclose it. Press the edges together with your fingers and press the folded edge with the tines of a fork to really seal the edges (it also looks pretty too).
Place turnovers onto the prepared baking sheet. Brush with the egg wash and sprinkle the tops with the sanding sugar. Using a sharp knife, cut vents in each turnover to allow the steam to escape.
Bake at 425F until the turnovers are golden brown and puffed, about 15-20 minutes. Let cool before eating.