White Chocolate Turnovers

Instructions

1. 1

   Combine flour, sugar, and salt in a large bowl.

   Tip: Whisk to combine.

2. 2

   Add cold butter to the dry ingredients and use a pastry blender or fingers to work the butter into the flour mixture until it resembles coarse crumbs.

   Tip: Keep the mixture cold.

3. 3

   Gradually pour in cold water, stirring with a fork until the dough comes together in a ball.

   Tip: Don't overmix.

4. 4

   Divide the dough in half and wrap each half in plastic wrap. Refrigerate for at least 15 minutes.

   Tip: Let the dough relax.

5. 5

   Preheat the oven to 180°C. Line a baking sheet with parchment paper.

   Tip: Prepare for baking.

6. 6

   On a lightly floured surface, roll out one half of the dough to a thickness of about 3mm. Cut into 6 equal rectangles.

   Tip: Cut carefully.

7. 7

   Melt the white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Stir until combined.

8. 8

   Place one tablespoon of melted white chocolate on one half of each rectangle, leaving a 1cm border around the edges.

   Tip: Don't overfill.

9. 9

   Brush the edges of the pastry with a little water and fold the other half of the pastry over the filling to form a triangle. Press the edges to seal.

   Tip: Press gently.

10. 10

    Repeat with the remaining dough and filling.

    Tip: Don't overdo it.

11. 11

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

    Tip: Don't overbake.

12. 12

    Allow the turnovers to cool for 5 minutes before dusting with confectioners' sugar.

    Tip: Optional.