Now that your Rough Puff Pastry game is on point, let’s talk fillings!
From savoury sausage rolls and pot pies to sweet danishes and turnovers, the ways in which you can put your puff pastry to work in the kitchen are, quite literally, endless. One of my very favourite ways to use it is by rolling up a batch of flaky, sugar-kissed morning buns. There is something so satisfying about peeling all those buttery laminated layers apart one by one as you cover yourself, your desk, your table, your kid (?) in a shower of sugar crystals and pastry flakes.
Because I’ve yet to make turnovers (like…ever) I wanted to forgo my usual morning buns in favour of trying something new. That seems to be my general theme over here on BAKED.
I had truly hoped to make use of my frozen rhubarb from last summer in these turnovers but upon inspection it just didn’t survive the freezer very well and I wasn’t able to find any more frozen in my market. So instead, I sought out my bag of frozen summer raspberries and simmered them up with the tiniest amount of floral rose water and sugar to make a sweet jammy filling to compliment the smooth and tangy labneh.
Labneh is strained yogurt that is similar in texture to cream cheese but because it’s yogurt based it has a sour, milky flavour. I love it marinated or as a tangy pop of flavour in savory hand pies. It’s quickly become one of my favourite condiments to dollop over soup or smear on crackers before topping with pickled veggies. All you need is plain, unsweetened yogurt and cheesecloth or a coffee filter to strain out the whey. If you don’t feel up to the task for this recipe, feel free to swap in some cream cheese. It will be a similar flavour profile but not quite as tangy and rich.
Find the Rough Puff Pastry Tutorial HERE.
Raspberry Rose & Honey Labneh Turnovers
- Measuring cups and spoons
- Cheesecloth or coffee filter
- Fine mesh sieve
- 2 Mixing bowl
- Wooden spoon
- sharp knife
- pastry brush
- Parchment paper
- baking sheet
- Wire rack
For the Raspberry-Rose Filling
- 2 ½ cups raspberries, fresh or frozen
- ¼ teaspoon rose water, optional
- ½ cup sugar
- 1 tablespoon cornstarch
- ¼ cup water
For the Honey Labneh:
- 1 ½ cups plain unsweetened yogurt
- 2 tablespoons honey
- ¼ teaspoon salt
- 1 batch Rough Puff Pastry
- ¼ cup coarse sugar
FOR THE RASPBERRY ROSE FILLING
- Add your raspberries, rose water, sugar and dissolved cornstarch to a saucepan over medium heat.
- Bring to a gentle simmer and let it cook until raspberries are broken down and the mixture has thickened up, about 10 minutes.
- Let cool completely. I like to make this the night before I plan to assemble the turnovers as it gives it plenty of time to cool. The same goes for the labneh.
FOR THE HONEY LABNEH
- Set a few layers of cheesecloth or a coffee filter into a fine mesh sieve and dump the yogurt in there.
- Place over a deep bowl so there is room for the liquid to strain off.
- Leave at least 4 hours but preferably overnight to strain.
- Once strained, spoon into a small bowl and mix with the honey and salt.
- Preheat oven to 400°F (200°C).
- Cut your homemade rough puff in half crosswise so you've got two thick squares of dough.
- Lightly flour your work surface and roll each square of dough out into a 10" square.
- Cut each 10 inch (25.4 cm) square into four 5 inch (12.7 cm) squares for a total of 8 turnovers.
- If you have dough leftover, either make some extra turnovers or save for another use.
- Place a dollop of the labneh (or cream cheese) and a dollop of the raspberry-rose jam, about a scant tablespoon of each, on each square of pastry.
- Gently brush the edges of the pastry squares with water.
- Fold one side of the pastry over to make a triangle and seal the edges firmly with a fork.
- Brush each turnover with a little water and sprinkle with coarse sugar
- Place on a parchment-lined baking sheet and bake for 20 minutes or until golden brown and puffy.
- Don't be surprised if some filling leaks out, that's normal.
- Remove from the oven and place on a wire rack to cool.
- Serve warm.
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