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1
For the dough:
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In a small bowl stir together the sour cream and sugar. Set aside.
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3
In a large bowl mix flours and salt. Cut cold butter into into the flour mixture until mixture resembles coarse meal. Using a fork gently toss the sour cream mixture in with the flour mixture. Dough will be very soft.
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4
Divide dough into two equal sections. Shape each section of into a rectangle and wrap them in plastic wrap. Refrigerate dough at least 1 hour.
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5
Remove one piece of dough from the refrigerator and roll into a 9-inch x 18-inch rectangle between two sheets plastic wrap or parchment paper. Spread the top with a tablespoon of room temperature butter and fold the rectangle of dough in thirds like a business letter. Repeat folding dough in thirds in opposite direction to end with a square. Wrap up the square and refrigerate for 2 hours. Repeat with the remaining section of dough and butter.
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For the filling:
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In a medium-sized bowl combine blackberries, sugar and flour. Set aside. If using frozen blackberries set aside until blackberries defrost.
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For the assembly:
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Preheat oven to 375 F. Line 2 baking sheets with a Silpat or a sheet of parchment paper.
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Roll out each piece of dough until it's about 1/8-inch thick. Cut out 4 1/2 inch rounds. You can gather scraps, chill and re-roll dough to make additional turnovers. Each piece of dough will yield about 7 or 8 turnovers.
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Transfer each dough round to a baking sheet and fill with 2 tablespoons of blackberries. Moisten the edge of the dough with a little water on your finger and fold dough in half, using a fork to crimp together the edges of dough. Poke 4 steam holes in the center of each turnover using a fork. Sprinkle each turnover with a pinch of sugar.
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Bake for 20-30 minutes. Rotate baking sheets 10 minutes into baking. Bake until turnovers are puffed, firm to the touch and golden brown. Remove to a cooling rack.
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Recipe by Serena Bakes Simply From Scratch adapted from Dorie Greenspan.
