Crisp Apricot Turnovers

4 years ago

Crisp Apricot Turnovers

For the pastry dough:
1 3/4 cups all-purpose flour
1 tsp. sugar
1/2 tsp. coarse salt
1/2 cup cold unsalted butter, cut into small pieces
3 Tbs. vegetable shortening
4 to 5 Tbs. ice water

3/4 lb. firm but ripe apricots, pitted and cut into slices 1/2 inch thick
1/4 cup plus 2 tsp. sugar
1 Tbs. cornstarch
1 Tbs. unsalted butter
1 tsp each fresh lemon juice and grated lemon zest
1/4 tsp. ground cinnamon
Pinch of salt
1 large egg beaten with 1 Tbs. whole milk

Place the flour, sugar and salt in a food processor and process to combine. Sprinkle in the butter pieces and add the shortening. Pulse the mixture just until combined and it still has a few pea-sized pieces of butter in it. Sprinkle in 3 tablespoons of the ice water and pulse again until the dough just comes together when squeezed in your hand. If the dough is still dry, add a bit more water as needed. Turn the dough out onto a large sheet of plastic wrap and press it into a disk. Cover with another sheet of plastic and, using a rolling pin, roll into a rough circle, to 1/8 inch thick. Chill in the refrigerator until firm, 15 to 20 minutes.

Combine the apricots, 1/4 cup sugar, the cornstarch, butter, lemon juice and zest, cinnamon and salt in a saucepan. Cook over medium heat, stirring often, until the apricots break down slightly, 25 to 30 minutes. Let cool.

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Cut the dough into eight 5-inch rounds. Fill each round with a spoonful of the apricot mixture. Fold the dough and press the edges with a fork to seal. Brush with the egg-milk mixture, sprinkle with the 2 teaspoons sugar and prick the tops with a fork. Place on the prepared baking sheet. Bake until lightly browned, 25 to 30 minutes. Let cool and serve right away. Serves 8.

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