Flaky Turnover Pastry

This extremely flaky pastry is well worth the effort, but if you prefer, you can substitute store-bought puff pastry in the Roasted Winter Squash and Onion Turnovers. If you do, cut the puff-pastry sheets into 4-inch squares, fill them and fold them into triangles.

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  • Active:
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  • Servings: makes enough pastry for 3 1/2 dozen 4-inch turnovers


  • 5 cups all-purpose flour
  • 1 tablespoon kosher salt
  • 4 sticks (1 pound) unsalted butter, cut into tablespoons
  • 3/4 cup ice water
  • 1 large egg
  • 1 tablespoon cider vinegar

How to make this recipe

  1. In a food processor, pulse the flour with the salt. Add the butter and pulse until it is the size of large peas. Transfer the mixture to a large bowl and make a well in the center.

  2. In a small bowl, lightly beat the ice water with the egg and vinegar. Add the liquid to the well and stir it into the butter-flour mixture. Using your hands, gather the dough and knead it in the bowl several times, until it is evenly moistened. Divide the pastry in half and flatten it into 2 disks. Wrap them with plastic and chill until firm.

Make Ahead

The turnover pastry can be tightly wrapped in plastic and refrigerated overnight or frozen for up to 1 month.

Contributed By Published December 2004

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