Plum and peach turnovers

Summer is here! Summer brings a lot of delicious fruit, like peaches and cherry plums. I used these to make these turnovers. The recipe comes from here There is also different fruit varaitions. I modified slightly the recipe, Here is my version.

Fresh peach turnovers
Sour Cream Dough:

• 1 cup all-purpose flour
• 1/4 teaspoon salt
• /4 cup (1/2 stick/2 oz./56g) unsalted margarine
• 1/3 cup fresh whipping cream
• 1 tsp lemon juice

Fruit Filling:

• 1 1/2 cups peaches, peeled, pitted, cut into 1/4-inch thick slices (or plums)
• 1 cup granulated sugar
• 2 tablespoons heavy whipping cream

Glaze: (optional)

• 1/2 cup confectioners' sugar, sifted
• 2 teaspoons milk

Preheat oven to 425 degrees F/218 degrees C.Lightly grease and flour a large baking sheet.

Sour Cream Dough: Mix the cream with the lemon juice. Place the flour, salt, and butter in a bowl. Cut the butter into the flour until the mixture resembles coarse bread crumbs. Add the cream, and mix with a fork. Stir in the milk. Gather the dough together in your hand, it will be very smooth, and if it holds together without crumbling, it is ready to roll out. If the dough brakes up and does not hold together when pressed, add a few drops of milk, stirring with a fork to distribute them. The dough should be quite soft, but not sticky. Place the dough, on a lightly floured surface and roll out to a thickness of about one-eighth inch, as thick, as you would roll pie dough. With a round cutter about four and one-half inches in diameter, cut out as many rounds of dough as you can (you'll probably get 7 from this first cutting). Gather up the scraps of dough, press them together, and reroll them to cut the remaining 3 rounds.

Fruit Filling: Place 2 tablespoons of the peaches on each round of dough, and sprinkle each mound of fruit with 2 teaspoons of sugar. With your finger tips, moisten the edges of the dough with water. Fold each round of dough over, to form a half moon shape. Press the edges gently with your fingers, then press them together with the tines of a fork. Brush the turnovers with cream and sprinkle each one, with 1/2 teaspoon of the remaining sugar. Place the turnovers on the baking sheet, leaving at least 1-inch between each. Bake turnovers for about 20 minutes, until they are lightly browned. Remove from the oven and cool on a wire rack. If desired, drizzle while warm with glaze. Serve turnovers warm or at room temperature.

Glaze: (optional) In a small bowl combine confectioners' sugar and milk. Drizzle over warm turnovers. Makes 10 (4 1/2-inch x 2-inch) turnovers.