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Flaky Turnover Pastry

  • ACTIVE: 10 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: makes enough pastry for 3 1/2 dozen 4-inch turnovers
  • MAKE-AHEAD

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.

Plus: Dessert Recipes and Tips

  1. 5 cups all-purpose flour
  2. 1 tablespoon kosher salt
  3. 4 sticks (1 pound) unsalted butter, cut into tablespoons
  4. 3/4 cup ice water
  5. 1 large egg
  6. 1 tablespoon cider vinegar
  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. Serve With Roasted Winter Squash and Onion Turnovers
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