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Receta Mixed Berry Turnovers With Cinnamon Vanilla Sabayon
by Global Cookbook

Mixed Berry Turnovers With Cinnamon Vanilla Sabayon
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Ingredientes

  • 4 1/2 c. All-purpose flour
  • 2 c. Unsalted butter, diced
  • 1 tsp Salt
  • 1 c. Plus 2 Tbsp. cool water
  • 1 c. Fresh raspberries, blueberries, and blackberries
  • 3/4 c. Granulated sugar
  • 2 tsp Cornstarch
  • 1 tsp Grnd cinnamon
  • 1 tsp Grnd ginger
  • 1 tsp Allspice
  • 1 x Lemon, Juice of
  • 2 Tbsp. Unsalted butter
  • 1/2 tsp Almond extract
  • 1 x Egg
  • 1 Tbsp. Water
  • 6 x Egg yolks
  • 1/2 c. Granulated sugar
  • 1/3 c. Tuaca liqueur
  • 1 1/2 tsp Grnd cinnamon
  • 1 dsh Pure vanilla extract

Direcciones

  1. To make the puff pastry, place the flour, butter, and salt in a large mixing bowl. Using your fingertips, mix the butter with the flour to create a coarse meal. (It's all right if there are still some large pcs of butter.) Add in about 1 c. of the cool water, and mix with a large fork just till it holds together.
  2. Turn the dough out onto a floured board. Form it into a rough rectangle.
  3. Fold one-third of the dough toward the center. Fold the other third over toward the center. Turn the dough 90 degrees. Sprinkle with flour and roll out into a rectangle which measures about 20 X 6 inches. Fold the dough in thirds again. Rotate 90 degrees, flour, and roll out. Repeat the process two more times.
  4. Cover the dough in plastic wrap and refrigeratefor at least 1 hour. (The dough can also be cut into smaller pcs, wrapped, and frzn.)
  5. Preheat the oven to 375 .
  6. To prepare the filling, put all of the filling ingredients into a medium bowl and mix well.
  7. Roll out the puff pastry dough on a large, well-floured work surface into one 40-inch square or possibly two 20-inch squares of dough. Using a sharp knife, cut out eight 4- or possibly 5-inch squares. In a small bowl, make an egg wash by whisking together the egg and water. To assemble the turnovers, place about 1/3 c. of filling in the middle of a square of dough. Fold one corner over to meet the other corner, forming a triangle. Brush the inside of the dough with the egg wash. Using your fingertips, crimp the edges well to seal.
  8. Brush the top of the turnover with egg wash and place 1/4 inch apart on a baking sheet. Repeat with the remaining dough squares and filling. Place the turnovers in the oven and bake till golden, about 20 min.
  9. Remove from the oven and set aside to cold slightly while you prepare the sabayon.
  10. To prepare the sabayon, put the egg yolks, sugar, Tuaca, cinnamon, and vanilla in the top of a double boiler and whisk together. Place over gently simmering water and whisk till the mix is light, fluffy, and resembles softly whipped cream, about 5 min.
  11. Place the hot turnovers on individual plates, top with the hot sabayon, and serve.