Warm Nectarine Turnovers - flour

Method

• Sift the flour, baking powder, and salt into a large bowl.
• Using your fingertips, work the butter into the flour mixture until it resembles coarse meal.
• Pour in the ice water; toss lightly, gathering the dough into a ball.
• Dust the dough with a little flour, and flatten it into a disk.
• Seal the disk in plastic wrap, and refrigerate at least 1 hour or overnight.
• Halve the nectarines lengthwise, and discard the pits.
• Leaving the skins on (to give the filling a pretty rose color), chop the fruit into 1/2-inch chunks.
• In a large, heavy skillet, place the nectarines, granulated sugar, and honey, and fold together.
• Bring to a boil over high heat; reduce heat to medium-low.
• Simmer, stirring, until the mixture is thick enough to hold its shape in a spoon, about 25 minutes.
• Transfer the filling to a bowl; let cool.
• On a lightly floured work surface, roll out the dough as thinly as possible (about 1/16 inch thick).
• With a 4-inch fluted cutter, cut the dough into as many rounds as possible.
• Gather the scraps into a ball, and roll out the dough as before.
• Again, cut out as many rounds as possible.
• Place about 1 tablespoon filling on the lower third of each round.
• Moisten the edges of the rounds lightly with cold water.
• Fold the rounds in half over the filling, and press the edges together tightly.
• Seal the edges with fork tines dipped in flour.
• Preheat the oven to the lowest setting.
• Line a shallow baking dish with paper towels, and place in the heated oven.
• In a large, heavy skillet, add enough oil to reach 1 inch up the sides, and place over medium-high heat.
• When the oil registers 350F on a deep-fry thermometer, cook the turnovers, turning them occasionally with tongs or a slotted spoon, until they are crisp and golden, about 4 minutes total.
• Transfer the cooked turnovers to the lined dish in the oven to drain.
• Keep warm until all the turnovers are cooked.
• Dust the warm turnovers with confectioners sugar just before serving.