Buttery Elderberry-filled Turnovers
Buttery Elderberry-filled Turnovers are light and flaky and such a treat on a cold winter morning! For best results, prepare the dough the evening before and allow it to chill overnight.
- 2 cups all-purpose unbleached organic flour
- 1/2 tsp salt
- 2 sticks unsalted butter, softened
- 8 oz cream cheese softened
- 1 jar Elderberry Ginger Pecan Jam
- 1/3 cup Golden Raisins
- 1 egg white
- 2 Tablespoons sugar
- Combine the flour and salt in a bowl. In another bowl, beat the butter and cream cheese with a mixer until well combined. Add the flour mixture to the butter-cream cheese and mix until a soft dough forms. Roll the dough into a ball, flatten to make a disc, cover with plastic wrap and chill until firm, at least 2 hours.
- Place the oven rack in the middle position and preheat the oven to 350. Line a cookie sheet with parchment paper or foil.
- Cut dough into thirds. Place two of the three pieces of dough, wrapped in plastic wrap, back in the fridge and roll out the remaining piece on a floured board to a thickness of 1/8 inch or so. Use a wide mouth drinking glass (3 1/4 inches or wider) to cut circles from the dough. Gather up scraps of dough and roll again in order to get as many circles as possible.
- Empty jar of Elderberry Ginger Pecan Jam into a saucepan and add raisins. Heat gently over low heat until jam is thin and easily stirred, and raisins are well incorporated.
- Working with one circle at a time, place 1/3 tsp of jam on the half of the circle closest to you, leaving at least 1/4 inch margin. Fold top half of circle over the filling and seal the edges with a fork, and place on lined cookie sheet.
- Repeat this process with the remaining dough, working one ball at a time.
- Brush each turnover with egg white and sprinkle each with sugar. Place in oven and bake at 350 for 15-18 minutes until lightly brown. Remove from oven and place turnovers on a rack to cool. Serve with coffee or tea, and enjoy!