Butterscotch Turnovers

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: Use a digital thermometer for precise temperature control.

2. 2

   In a large mixing bowl, combine the flour and salt. Add the cold butter and use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.

   Tip: Keep the butter cold to ensure a flaky pastry.

3. 3

   In a separate bowl, whisk together the granulated sugar, brown sugar, and eggs. Add the milk and vanilla extract, and whisk until smooth.

   Tip: Make sure to scrape down the sides of the bowl to incorporate all the ingredients.

4. 4

   Add the wet ingredients to the dry ingredients and mix until a dough forms. Turn the dough out onto a lightly floured surface and knead a few times until it comes together.

   Tip: Be gentle to avoid overworking the dough.

5. 5

   Divide the dough into 6 equal pieces and roll each piece into a ball. Flatten each ball into a disk, then place a tablespoon of butterscotch sauce in the center of each disk.

   Tip: Make sure to leave a 1-inch border around the filling.

6. 6

   Fold the dough over the filling to form a triangle or a square, and press the edges together to seal the turnover. Use a fork to crimp the edges.

   Tip: Make sure the edges are secure to prevent the filling from escaping during baking.

7. 7

   Place the turnovers on the prepared baking sheet, leaving about 1 inch of space between each turnover.

   Tip: Brush the tops with a little milk to give them a golden glaze.

8. 8

   Bake the turnovers for 20-25 minutes, or until they are golden brown.

   Tip: Keep an eye on them after 15 minutes, as they can go from golden to burnt quickly.

9. 9

   Remove the turnovers from the oven and let them cool on a wire rack for 5 minutes before serving.

   Tip: Serve warm and enjoy!