Pastry: Blackberry and Apricot Turnover

This lovely recipe is from Baking at Home by the Culinary Institute of America. This was a very easy recipe to make. However you need to start the day before to get your berries made and in the fridge. Plus it takes a day to thaw the Puff pastry in the fridge.  This recipe makes 8 large turnovers. You could easily make the turnovers half again as large.

Ingredients:
1/2 cup granulated sugar
3 tablespoons cornstarch
2 cups blackberries
2 medium apricots, peeled and chopped
1/2 teaspoon lemon zest
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
2 each puff pastry sheets
1 large egg, whisked
2 tablespoons milk, cold
4 tablespoons coarse sugar

Directions:
1.     In a medium saucepan, stir together the granulated sugar and cornstarch to break up any clumps. Add the blackberries and apricots to the sugar mixture and toss to coat evenly. Let rest for 5 minutes to draw the juices from the fruit. Place over low heat and bring to a simmer. Simmer until thickened, 6-8 minutes, stirring frequently. Remove from the heat and stir int eh lemon zest, cinnamon, nutmeg, and cardamom. Transfer to a bowl and let the blackberry mixture cool, covered, in the refrigerator, for at least 2 hours or up to 1 week.
2.    Preheat the oven to 400F. Line 2 baking sheets with parchment paper or aluminum foil.
3.    Working with 1 sheet of pastry at a time on a lightly floured surface, roll the puff pastry sheet into a 12-inch square. Cut into 4 squares and lightly brush the edges of each square with egg wash. Spoon about 1/4C of the blackberry mixture onto the center of each square and fold the pastry in half diagonally to make a triangle. You can seal the edges by pressing the tines of a fork or making small slits along the edge with a paring knife, or by simply pressing the edges with your fingertips. Transfer to a prepared baking sheet. Use a sharp knife to poke 2 or 3 holes in the top of each pastry. Keep refrigerated while rolling and filling the second puff pastry sheet. (Chilling the turnovers before baking for at least 15 minutes will improve their appearance and texture.)
4.    Make Egg Wash by combining 1 large egg, whisked with 2T cold milk. Brush the turnovers with egg wash and scatter with coarse sugar. Bake until the pastry is evenly golden and very flaky, 20-22 minutes.
*No adjustments for high altitude

Nutrition:
Per Serving: 434 Calories; 24g Fat (50.1% calories from fat); 6g Protein; 49g Carbohydrate; 3g Dietary Fiber; 27mg Cholesterol; 164mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 4 1/2 Fat; 1 Other Carbohydrates.