Tag Archives: Breakfast

Peach and Blueberry Turnovers

26 Aug

When I was growing up, my family often had fruit turnovers for breakfast or dessert.  It was a quick, flaky and it was straight from the freezer.  Perfect for two busy parents to feed two little girls with big sweet tooths!

I kept Mom and Dad in mind while creating this recipe, and saved them leftovers.  It was the daughterly thing to do.  This recipe combines buttery frozen puff pastry and a cinnamony fruity filling with the last of my ripe peaches and blueberries.  [Side note, always keep puff pastry in your freezer.  You can use it a zillion different ways for quick appetizers and desserts.]

Peach and Blueberry Turnovers

  • One box of puff pastry (2 sheets); make sure to thaw but keep cold in the fridge
  • 2 cups fresh peaches, peeled and chopped
  • 1 cup fresh blueberries
  • 1/2 cup light brown sugar
  • 1 tsp ground cinnamon
  • 1 tbs corn starch
  • flour to use for counter and rolling-pin
  • one egg white to brush on top of pastry at the end

Move puff pastry from the freezer down to the fridge the night before you make these turnovers.  This will allow the puff to thaw gradually and still remain cool, very important!

The morning of, peel and chop your peaches, and put in a medium mixing bowl.  I used three large peaches to yield two cups of chopped peaches.  Then add your blueberries to the bowl.  Add cinnamon, brown sugar and corn starch to the bowl and stir until combined.  You don’t need a lot of sugar here because you are using your last ripe and juicy peaches!  Speaking of juicy, the corn starch will help thicken up your filling so it stays put (hopefully) in your pastry.

Preaheat your oven to 400.  Sprinkle flour on a clean counter and roll out puff pastry.  Make sure to also flour your rolling-pin so that it doesn’t stick to the top of your pastry.  Cut the pastry into three sections, I used a pizza cutter to cut through the dough.  You need to do this rather quickly as the butter in the pastry gets a bit sticky as it melts.  Place your filling in the center of your pastry and fold the top of pastry over your filling.  Make sure to seal all of the edges with a fork so your filling doesn’t escape in the oven.

I repeat make sure to seal your edges properly unlike my photo below.  I made the textbook error of over-filling my pastry.  I recommend using two spoonfuls instead of my three. 

After you’ve stuffed your turnovers, separate an egg and lightly brush the egg white over the top of your pastry.  This will turn it a beautiful golden-brown.  Pop these into the oven for 10-12 minutes. 

Check out these beauties!  A perfectly delicious way to use up the last of that summer fruit.  Actually, it could also be perfect for the Fall with some apples.  Well what do you know, the recipe that keeps on giving.  AND it’s Mom and Dad approved.  They earned it, right! 

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Golden Fig Cake

17 Sep

I’m excited to share this new recipe with you as it is my first cake recipe from scratch!  If you bake you understand how truly scary that can be (ahem Thundercake anyone).  Unlike cooking, baking is a science and measurements matter.  Some of the most important ingredients for my Golden Fig Cake are pictured below

 

Golden Fig Cake

  • 1 stick of unsalted butter, browned
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 tsp pure vanilla extract
  • 2/3 cup plain low-fat or whole milk yogurt
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • half of a small jar of Dalmatia fig spread

Preheat your oven to 350 degrees.  Butter and flour an 8 x 8 baking dish.  Over medium-low heat, melt the butter until it takes on a light brown color (approx 4-5 mins).  Keep an eye on the butter, as browned butter equals delicious and burned butter equals ruined.  Transfer browned butter to the bowl of an electric mixer and add brown sugar and granulated sugar. 

Use the paddle attachment on your mixer, and add the eggs one at a time while using the low-speed.  Once incorporated, add the vanilla extract and yogurt.  Mix on low until blended and creamy (approx 2 mins).  In a separate bowl, whisk together flour, baking powder, baking soda, salt and nutmeg.  Gradually add the dry ingredients to the wet mixture in the mixer using the low-speed.  Mix just until batter is combined.

Spoon the batter into the prepared pan and spread it out with a wooden spoon.  Bake the cake for 40 mins, or until edges begin to take on a lightly golden color and a toothpick comes out clean. The rest of the cake will still be very pale in color.

With about 7 mins left on your cake, melt fig spread with 2 tbs water on your stove top over medium low heat.  The spread will resemble a liquidy glaze with chunks of the fig in it.  Once the cake is finished baking, pour fig glaze over cake, and return to oven for 8 mins.  The glaze will be bubbly and take on a golden color when it is finished.  Cool completely before serving.

This cake is moist and tangy, without being overly sweet. It would be delicious served warm at breakfast with coffee, or for dessert with a scoop of vanilla bean ice cream.  I hope you all enjoy it and feel free to lie to my face if you don’t!