Nectarine Turnovers - Bake from Scratch

      The inherent sweetness of nectarines is highlighted in these pastries, complemented by a hint of vanilla and a sprinkle of sugar to elevate their taste. The addition of lemon juice aids in softening the fruit as it cooks while also enhancing the floral and citrus notes present in nectarines. With a flaky pastry enveloping a warm, fruit-filled center, these turnovers present a delightful combination of texture and flavor.

      Yields 12 pastries.

      1¾ cups (254 grams) chopped fresh nectarines (approximately 2 medium nectarines)

      ½ cup (100 grams) granulated sugar

      2 teaspoons (10 grams) fresh lemon juice

      ¼ teaspoon kosher salt

      2 tablespoons (16 grams) cornstarch

      3 tablespoons (45 grams) water, divided

      ½ teaspoon (2 grams) vanilla extract

      All-purpose flour, for dusting

      Rough Puff Pastry Dough (recipe follows)

      1 large egg (50 grams)

      In a small saucepan, combine nectarines, sugar, lemon juice, and salt. Cook over medium heat, stirring often, until the fruit starts to break down and release its juices, about 5 minutes. In a separate bowl, mix cornstarch with 2 tablespoons (30 grams) of water until smooth. Incorporate the cornstarch mixture into the nectarine mixture and cook, stirring frequently, until it thickens and becomes translucent, about 2 to 3 minutes. Remove from heat and stir in vanilla. Allow to cool completely. Preheat the oven to 400°F (200°C). Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out the Rough Puff Pastry Dough into a rectangle measuring 16x12 inches. Cut into 12 squares, each 4 inches in size. Place 1½ tablespoons (30 grams) of the nectarine mixture in the center of each square.

      In another small bowl, whisk together the egg and the remaining 1 tablespoon (15 grams) of water. Use a pastry brush to apply the egg wash to the edges of the dough. Fold the squares in half diagonally and crimp the edges to seal. Arrange the turnovers at least 1½ inches apart on the prepared pans and freeze until firm, about 15 minutes. Use a small knife to cut 3 small vents in the top of each pastry (see Pro Tip). Brush each with the egg wash. Bake for 10 minutes. Lower the oven temperature to 375°F (190°C) and continue to bake until golden brown, an additional 10 to 15 minutes. Allow to cool on the pans for 10 minutes. Remove from the pans and let cool on wire racks for at least 15 minutes. Serve warm or at room temperature.

      PRO TIP: To ensure the turnovers rise properly and retain their filling, gently score the fold of the frozen turnovers with a sharp knife (without cutting all the way through). This will help the pastry puff without bursting open.

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      Rough Puff Pastry Dough

      Yields 12 pastries.

      1 1/3 cups (300 grams) cold unsalted butter, cubed

      2 1/4 cups (281 grams) all-purpose flour

      2 teaspoons (6 grams) kosher salt

      1/2 cup (120 grams) ice water

      Freeze the cold butter until firm, for about 15 to 20 minutes. In the bowl of a stand mixer equipped with the paddle attachment, mix cold butter, flour, and salt on low speed just until the butter is coated with flour. With the mixer running on low, gradually add ½ cup (120 grams) of ice water in a constant stream, mixing until the dough just comes together, about 1 minute, stopping to scrape down the bowl and turn the dough to ensure even hydration (large pieces of butter are acceptable, and some dry bits may remain). Transfer the dough onto a lightly floured surface and shape it into a 7-inch square. Wrap it in plastic wrap and refrigerate for 45 minutes to 1 hour.

      On a lightly floured surface, roll the dough out into an 18x10-inch rectangle, lightly flouring the surface and the top of the dough as necessary. Fold the dough into thirds like a letter. Rotate the dough 90 degrees; roll it out into an 18x10-inch rectangle again and fold it in thirds like a letter. Repeat this process for a third and final turn. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. (If the butter becomes too soft at any point after a fold, wrap the dough in plastic and freeze until the butter firms up again, checking every 5 minutes).

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