Fruit Basket Turnovers - Kelli & Canberk

Ingredients:
4 cups fresh strawberries, hulled and thinly sliced lengthwise
1 cup fresh blueberries
2/3 cup sugar
2 T flour
1 t. ground cinnamon
1/8 t. ground nutmeg
3 T light cream
Decorator's coarse sanding sugar or granulated sugar for sprinkling

Directions:
1. Pick a pastry recipe. Divide the dough into 2 equal pieces and flatten each piece into a 6 inch disk. Wrap each tightly in plastic wrap and refirgerate for 30 minutes while preparing the filling.
2. In a medium bowl, toss the straberries and blueberries with the sugar, flour, cinnamon, and nutmeg. Let the fruit stand for 10 minutes to blend the flavors and bring out the juices from the fruits.
3. Preheat the overn to 425º and butter 2 baking sheets. On a lightly floured surface, roll ou the dough, one disk at a time, 1/8 inch thick. Cut into 12 five inch squares, re-rolling the scraps as you go.
4. Mound about 2 T. of filling neat the center of each dough square. Brush the edges of each turnover with a little cream.
5. Bring one corner of the dough up over th efilling to the oppposite corner, making a triangular pie. Make sure the filling doesn't run out to the edges. Seal the edges by pressing them closed withe the back edge of the tines of a fork.
6. Using a sharp pointed knife, cut three small slanted slits in the top of each turnover to allow the steam to escape as the pies bake. Brush each pie with cream and sprinkle with a little of the decorator's sanding sugar.
7. Bake for 15 minutes or until lightly brown. Transfer turnovers to a rack to cool. Threse turnovers are delicious eiher warm or at room temperature.