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If you keep your eyes open while walking on any rural lane in New Enland in late June, you'll see purplish-blue berries peeking out at you from the brush by the roadside. These turnovers capture summer's bounty inside an unusual honey-sweetened pastry dough that was developed by the Hawthorne Inn in Concord, Massachusetts.
1/4 cup (3 ounces) honey or 1/2 cup granulated sugar
1/2 cup (1 stick, 4 ounces) unsalted butter
2 large eggs
1 teaspoon vanilla
2 1/2 cups (10 5/8 ounces) King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
4 cups fresh blackberries
2 tablespoons (1 ounce) melted butter
1 teaspoon cinnamon sweetened with sugar to taste (granulated or brown sugar may be used)
1 tablespoon King Arthur Unbleached All-Purpose Flour (for thickening)
less than 1/4 teaspoon nutmeg or lemon juice (optional)
To make the pastry: Cream the honey or sugar and butter; beat the eggs well into the mixture until light. Add the vanilla. Blend the All-Purpose Flour, baking powder and salt; add to the butter mixture. Blend until smooth; chill.
While the dough is chilling, preheat your oven to 400°F. Combine the filling ingredients and mix well. When the dough is stiff enough to be handled, turn out onto a floured board. Roll the dough out until it's about 1/4-inch in thickness. Cut it into 1 1/2 dozen 4-inch circles.
Assembly: Place a heaping tablespoon of the filling on the front half of each circle of dough. Fold the other half over the filling and pinch the edges together firmly. Prick the top with a fork. Dust lightly with cinnamon sugar.
Baking: Place on a lightly greased cookie sheet and bake for about 15 minutes or until golden. Remove from the oven and let cool for 15 to 20 minutes before eating (the filling will be hot enough to burn your mouth if you don't wait!) Yield: 18 turnovers.
This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 8, August 1991 issue.