These. I tried making these yesterday. Lemon cream turnovers.
I learned some things.
Number 1: if the recipe calls for "whipped cream cheese", buy whipped cream cheese. Forget about making your own "whipped cream cheese".
Number 2: when the recipe says to "quarter the pastry sheet" don't believe it. The pastry sheets I've found online (trying to find sheets that are square) are 10" x 15". This is the size of the sheets in the freezer. Quartering that would give you four 5" x 7.5" pieces of pastry. Do you know how hard it is to fold a rectangle (not a square) evenly from corner to corner? There is definite overlap. Don't believe the quartering thing. It won't work. I ended up with six pieces of puff pastry (which were no way, no how, five inch squares, although they would have been if I'd used a ruler to slice them, but that's not quartering) and, boy howdy, was the end result a mess (I did find a dough cutter set with the largest one being 5" square...it will be here on Wednesday.) And since there were six instead of four, I made more of the filling! Which was really yummy! But a messy, messy mistake.
Number 3: don't overfill the pastry dough. Just don't do it. Take my word for that.
Number 4: referencing rectangles instead of squares, it's pretty hard to get all of the edges closed with the fork. It really is. And without closed edges, guess what happens to the filling when it gets hot?
Number 5: DO use parchment paper or foil to line the baking sheet. This was a HUGE mess. I'm glad I got this one part of the instructions right.
Number 6: the egg wash...brush it on? with what? A brush? How exactly how would you clean this brush? Something I've wondered about since my twenties. For these turnovers, I just used a paper towel to brush the egg was over the turnovers. Silicone brushes! The answer to my question. In my Amazon cart right now.
They actually turned out nicely. One of them was almost perfect! The other five had filling that kinda, sorta left the dough and I tried scraping that off of the baking sheet and putting it on the dough. These turnovers were mostly flat.
But, I will say they were damned good.
Who said you can't teach an old dog new tricks?
 |
