| I've made good turnovers with jelly and leftover pie dough. You could
cook the berries with some thickener first, maybe cornstarch.
A word of caution - the jelly always oozes out and bakes hard on the
pan. So I recommend you line the pan with aluminum foil before baking.
You could also use a butter cookie recipe - I use that to make cookies
with prune filling, called hamantaschen.
Another option - a sweet yeasted dough.
Sounds delicious. The farms have pick your own now in New Hampshire!
Laura
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| Turnovers, the flaky kind, can be made with filo pastry aka strudel
pastry. You can buy filo in long boxes in the freezer section of
many grocery stores. It's a real pain to make yourself. You can
also find puff pastry in grocery stores, frozen, which also would
be good.
For the filling, I would check a cookbook that has pie recipes in
it and make up a pie-type filling. OR I would make a jam out of
the berries.
To assemble, take several sheets of pastry, and do the "lay down a sheet
and brush with butter, lay another sheet on top" stuff until you have
several sheets, put filling in, and fold in a triangle shape. Bake
at some reasonable temperature, probably 325 or 350 would work, until
browned.
I bet that if you found puff pastry there would be a recipe on the box.
--Louise
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