![]() But in the morning, they were so delicious, I will definitely make them again! (Used 12 Tb butter also, I used 3 Tb ice water plus the ACV to bring the dough together). After I boiled down the juice, when it cooled it was too thick to toss with the rhubarb. The method with the rhubarb was quite time consuming. We left them uncovered overnight and the crust texture and flavor was really delicious the next morning. However, the next morning, as a breakfast Danish, they were out of this world. Perhaps I needed to roll the dough thinner. ![]() These have great potential! I made them for a dinner party for dessert, but it seemed like too much crust for the amount of tang of the rhubarb. She also said not to skip the lemon buttermilk ice to go along with this dish. I talked to the actual recipe tester for this recipe in Steven Satterfield's Root to Leaf cookbook, and she confirmed it is 12 Tablespoons butter, NOT 2 sticks. Filling is great, just need a better dough recipe to have these be successful. I’m a pretty decent baker and I followed the advice for the butter (did 12g not 16g), but the dough being as dry as it is, needs more love, or just a recommendation for more ice water. ![]() I'll move on to another rhubarb recipe and not attempt this one again! Also, the rhubarb has to be REALLY drained to keep the syrup mixture thick and not leak all over your countertop. I increased the water but the dough still was not right and was unworkable. So which is it? 12T or 2 sticks of butter. Terrible! The dough was a disaster.and I'm great at pastry dough. If desired, serve each turnover with 1/2 cup Lemon Buttermilk Ice. Step 5īake on the middle rack of the oven until the dough is crisp and golden brown, 30 to 40 minutes. Cut thin slits in the top of the dough over the rhubarb with the tip of a paring knife to let steam escape. Brush the top of the turnover with the egg wash and sprinkle with turbinado sugar. ![]() Fold the dough over the rhubarb so the edges meet, and crimp the edges with a fork. Spoon 1/4 cup of the rhubarb mixture onto one half of each dough circle, leaving 1/2 inch of space around the edge. Remove the dough circles from the refrigerator and transfer them to a parchment-lined cookie sheet or baking sheet. In a small bowl, whisk the egg with 1 tablespoon water set aside. Lay each circle on parchment paper, stack the circles, and refrigerate to keep the dough cold. Using a small plate, bowl, or saucer as a guide, cut out 6-inch circles of dough. On a clean, floured surface, roll out the dough to 1/8-inch thick. Remove the turnover dough from refrigerator. ![]() Return the rhubarb mixture to the refrigerator. Return the strained, cooled rhubarb to the cooled glaze and toss to coat. Continue to cook the remaining liquid until reduced to a syrupy glaze. Remove the rhubarb from the pan with a slotted spoon, transfer to a plate, and cool in the refrigerator. Turn the burner on to medium heat and cook the rhubarb until the juices are released, about 5 minutes. Stir in 1 cup sugar and let rest for 10 minutes. In a wide skillet, combine the rhubarb, salt, and nutmeg. Lightly coat the top surface with flour, cover the disk in plastic wrap, and refrigerate for a minimum of 1 hour before rolling out. On a floured surface, turn out the dough and pat gently into a disk. Drizzle vinegar and 1 tablespoon ice water into the flour mixture and mix with a large spoon or spatula until the dough just comes together. Add the chilled butter and cream cheese to the mixing bowl and, with both hands, rub the fat between your fingers through the flour until the texture resembles coarse meal, with some pea-size chunks remaining. Meanwhile, in a mixing bowl, combine the flour, salt, and sugar. Place the cut butter in the freezer to chill. ![]()
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