Page 113 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Traditional Puff Pastry (page ¼ batch
25)

sugar ½ cup 100 g
Clearjel (see Note, page 57) 1 tablespoon 10 g

boysenberries 2 pints 680 g
juice and zest of 1 lemon

egg wash (1 egg whisked with 2 tablespoons/30 ml water)
unsalted butter, chilled and 4 tablespoons 55 g
cut into tiny pieces

sanding sugar or turbinado ¼ cup 50 g
sugar, for sprinkling

1
. Preheat the oven to 375°F (190°C). Line a sheet pan with
parchment. Roll the puff pastry into a very long strip, approximately
4 by 48 inches (10 by 122 cm). Let it rest for 15 minutes.

2
. Meanwhile, in a small bowl, whisk together the sugar and Clearjel.
In a mixing bowl, toss the berries with the lemon juice and zest.
Sprinkle the sugar mixture over the fruit and toss until the berries

are evenly coated.
3

. With a very sharp knife, cut the dough strip into 12 (4-inch/10-cm)
squares. Trim the sides so the edges are even and clean.
4
. With a pastry brush, brush the edges of each dough square with

the egg wash (this acts as the glue when you fold the dough to
make the turnover).

5
. Divide the filling evenly among the 12 pieces of dough, placing the
filling in the middle of the square. Divide the butter evenly among
the turnovers, dotting the top of the filling with the tiny pieces.

6
. Fold each turnover in half to make a triangle. Seal the edges by
gently pressing with your fingers.