INGREDIENTS

INSTRUCTIONS

To make the puff pastry, place the flour, butter, and salt in a large
mixing bowl. Using your fingertips, mix the butter with the flour to
form a coarse meal. (It's all right if there are still some large
pieces of butter.) Add about 1 cup of the cold water, and mix with a
large fork just until it holds together.  Turn the dough out onto a
floured board. Form it into a rough  rectangle. Fold one-third of the
dough toward the center. Fold the  other third over toward the center.
Turn the dough 90 degrees.  Sprinkle with flour and roll out into a
rectangle that measures about  20 X 6 inches. Fold the dough in thirds
again. Rotate 90 degrees,  flour, and roll out. Repeat the process two
more times.  Cover the dough in plastic wrap and chill for at least 1
hour. (The  dough can also be cut into smaller pieces, wrapped, and
frozen.)  Preheat the oven to 375ø.  To prepare the filling, put all
of the filling ingredients into a  medium bowl and mix well.  Roll out
the puff pastry dough on a large, well-floured work surface  into one
40-inch square or two 20-inch squares of dough. Using a  sharp knife,
cut out eight 4- or 5-inch squares. In a small bowl,  make an egg wash
by whisking together the egg and water. To assemble  the turnovers,
place about 1/3 cup of filling in the middle of a  square of dough.
Fold one corner over to meet the other corner,  forming a triangle.
Brush the inside of the dough with the egg wash.  Using your
fingertips, crimp the edges well to seal. Brush the top of  the
turnover with egg wash and place 1/4 inch apart on a baking  sheet.
Repeat with the remaining dough squares and filling. Place the
turnovers in the oven and bake until golden brown, about 20 minutes.
Remove from the oven and set aside to cool slightly while you prepare
the sabayon.  To prepare the sabayon, put the egg yolks, sugar, Tuaca,
cinnamon, and  vanilla in the top of a double boiler and whisk
together. Place over  gently simmering water and whisk until the
mixture is light, fluffy,  and resembles softly whipped cream, about 5
minutes.  Place the warm turnovers on individual plates, top with the
warm  sabayon, and serve.  Converted by MC_Buster.  Per serving: 585
Calories (kcal); 36g Total Fat; (54% calories from  fat); 7g Protein;
60g Carbohydrate; 210mg Cholesterol; 192mg Sodium  Food Exchanges: 2
1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0  Fruit; 7 Fat; 1 1/2
Other Carbohydrates  Converted by MM_Buster v2.0n.

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