Seasonal Pastries Recipe

Combine dry ingredients

In a large bowl, whisk together 2.5 cups all-purpose flour, 1/2 tsp salt and 1 tbsp granulated sugar until evenly mixed.

Cut in butter

Add the 12 tbsp (very cold) cubed unsalted butter to the flour. Use a pastry cutter, two knives, or your fingertips to cut the butter into the flour until the mixture resembles coarse cornmeal with some pea-sized butter bits remaining (this ensures flakiness). Work quickly so the butter stays cold.

Add ice water

Whisk together 1/2 cup cold water with 4 tbsp ice. Gradually add the liquid to the flour-butter mixture, 2-3 tbsp at a time, tossing with a fork until the dough just comes together and holds when pressed. You may not need all the liquid; avoid over-hydrating. Dough should be slightly shaggy but cohesive.

Form and chill dough

Turn the dough onto a lightly floured surface and gently press it into a disc about 1" thick. Wrap tightly in plastic and refrigerate at least 30 minutes (up to 2 hours) before rolling. Chilling firms the butter and relaxes the gluten for tender pastry.

Roll and cut

Preheat oven to 400°F (200°C). On a lightly floured surface, roll chilled dough to about 1/8" (3 mm) thickness. Use a 4.5–5" round cutter or a knife to cut 12 circles (or 4" squares for smaller turnovers). Reroll scraps once if needed.

Assemble turnovers

Place about 2 tbsp of cooled filling (see filling section) in the center of each circle, leaving a 1/2" border. Dot each filling mound with a small piece of the 1 tbsp butter. Brush the pastry edge with the egg wash (beat 1 egg with 1 tbsp milk) and fold the dough over to form a half-moon. Press edges firmly and crimp with a fork to seal. Cut a small vent slit on top of each pastry.

Egg wash and bake

Place pastries on a parchment-lined sheet, brush tops with remaining egg wash and sprinkle coarse sugar if using. Bake in the preheated 400°F oven for 18–22 minutes, rotating the pan once, until golden brown and crisp. Baking time will vary with size—smaller turnovers may need 12–16 minutes.

Cool and finish

Remove from oven and let cool on the sheet for 5 minutes, then transfer to a rack. Dust with powdered sugar or drizzle with maple syrup/honey if desired. Serve warm or at room temperature.

Choose and prepare fruit

Select a combination from the listed fruit ingredients to make about 1.25–1.5 cups of filling. For the suggested mix: combine 1.5 cups diced apple, 0.5 cup diced pear, 0.5 cup fresh cranberries (or omit cranberries and increase apple), 0.25 cup chopped dried figs, and 1 cup roasted mashed butternut squash if using. If using only squash (savory-sweet), use 1.5 cups mashed squash plus fruit additions for texture. Ensure fresh fruit is diced small (1/4"–1/2").

Cook fruit mixture

In a medium saucepan over medium heat, combine the prepared fruit, 1/4 cup brown sugar, 1 tbsp granulated sugar, 1 tbsp lemon juice, 1 tbsp cornstarch, 1/2 tsp cinnamon, 1/4 tsp ground ginger and 1/8 tsp salt. Stir to combine. Cook, stirring frequently, until the fruit releases juices and the mixture thickens and becomes glossy, about 6–8 minutes. For squash-only filling, cook for 3–4 minutes just to heat through and allow cornstarch to thicken.

Adjust texture and chill

If the filling seems too thin, mix an additional 1/2 tsp cornstarch with 1 tsp cold water and stir into the simmering fruit; cook 1 minute to thicken. Remove from heat and stir in 1 tbsp butter pieces until melted and incorporated. Taste and adjust sweetness or lemon as needed. Transfer to a bowl and cool to room temperature, then refrigerate until cold before assembling pastries (cold filling prevents soggy pastry).

For a sparkling finish, sprinkle 1 tbsp coarse sugar on each pastry before baking. After baking and cooling slightly, dust lightly with 1 tbsp powdered sugar and/or drizzle with 1 tbsp maple syrup or honey for added seasonal flavor. Serve warm with tea, coffee, or a scoop of vanilla ice cream.