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Blatschindas

Pastry:
2 Cups all-purpose flour
2 tablespoon sugar
3/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, chilled,
cut into small pieces
1-1/2 teaspoons cider vinegar
1/4 Cup cold water
1 large egg
Pumpkin Filling:
1 Cup pureed pumpkin
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/2 teaspoon freshly squeezed lemon juice
1 tablespoon sugar, or to taste
Finishing and Serving:
1 egg mixed with 1 tablespoon cool water (egg wash)
2 tablespoons mild honey, or to taste
1/2 teaspoon freshly grated nutmeg, or to taste

Make the pastry: Place the flour, sugar, and salt in a food processor, and process just to mix. Add the butter and process, using short pulses, until the mixture ranges in size from peas to coarse cornmeal.
In a small bowl, combine the vinegar, the water and the egg. Whisk thoroughly, and add to the flour mixture, using short pulses to incorporate it. Process just unti lthe mixture begins to hold together but is still in pieces. The dough should hold together when you press it between your fingers, but it should not feel damp. Press the dough lightly to form a flattened disc, wrap it in waxed paper, and chill it for at least 1 hour.
Make the pumpkin filling: Mix all the ingredients except the sugar in a small bowl. Season to taste with the sugar. Preheat oven to 400 degrees F.

Roll the pastry out on a lightly floured surface so it is very thin, about 1/8 inch thick. Cut out twenty-four 3-inch rounds. Work with six at a time, and place the others in the refrigerator so they don't soften.

Brush the edge of one pastry round with some egg wash, and then place 1 teaspoon of the filling on the bottom third of the round. Fold the top half over the filling and gently press the edges together. Using the tines of a fork, press the edges together again, more firmly, to seal them thoroughly and to make a design on the edge. Brush the pastry lightly with egg wash, and poke several holes in it to allow steam to escape. Refrigerate it while you repeat with the remaining round of dough. (You can prepare the blatschindas to this point and then freeze them, well wrapped, for up to 2 months. Let them thaw slight, then proceed with the recipe.)

Arrange the blatschindas about 1/2 inch apart on a baking sheet, and bake until they are golden and the pastry is baked through, 15 to 20 minutes. Transfer them to a wire rack to cool for about 5 minutes, then arrange them on a warmed serving platter. Drizzle them with the honey, sprinkle with the nutmeg, and serve immediately.

From: Farm House Cookbook by Susan Herrmann Loomis
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