Hi
This
is my last post for Little Thumbs Up before we proceed to the next theme.
I’m
happy with this flaky crispy buttery crust.
The only word I could describe how I feel and that is “Accomplishing”
Yes. I have wanted to bake Apple Turnover for a
long time when I chanced upon Zoe’s post on
Apple Turnover. I’m glad
that I had finally done it.
Nevertheless,
it was a really good experience. I never
expected that I could do this flaky crispy buttery crust from scratch.
I
missed taking pictures while making the apple fillings. The apple fillings itself tasted yummy. Yes!
I managed to get Granny Smith Green Apple. I also used baby apple puree because Zoe said
it is 100% apple at least! LOL!
HAPPY BAKING!
INGREDIENTS
(Using half the recipe, I have made four equal size of apple
turnovers)
-1 pound Granny Smith apples, peeled, cored, and chopped coarse
-3/4 cup sugar (reduced to 50g for half recipe)
-1 tbsp lemon juice
-1/8 tsp salt
-3/4 cup sugar (reduced to 50g for half recipe)
-1 tbsp lemon juice
-1/8 tsp salt
-1/2 recipe Puff Pastry
Dough, divided into two 8-ounce pieces
-1/2 cup applesauce
-1 tsp ground cinnamon
-1/2 cup applesauce
-1 tsp ground cinnamon
METHODS
(1)Adjust oven rack to middle position and heat oven to 400°F or 180°C fan forced. Line rimmed baking sheet with parchment paper.
(2)Pulse apples, 1/2 cup sugar (I missed out sugar! LOL!), lemon juice, and salt together in food processor until largest pieces
of apples are no larger than 1/2 inch, about 6 pulses (To avoid over-processing, I chopped the apples
briefly to specified size). Let mixture sit for 5 min, then transfer to
fine-mesh strainer set over bowl and let apples drain, reserving juice, until
needed.
(3)Toss drained apples and applesauce together in separate bowl.
Puff Pastry Dough
Makes about 2 pounds
Dough
-3 cups all-purpose flour
-1 1/2 tbsp sugar
-1 1/2 tsp salt
-2 tsp lemon juice
-1 cup water, chilled
-3 cups all-purpose flour
-1 1/2 tbsp sugar
-1 1/2 tsp salt
-2 tsp lemon juice
-1 cup water, chilled
Butter Square
-24 tbsp (3 sticks) unsalted butter, chilled
-2 tbsp all-purpose flour
-24 tbsp (3 sticks) unsalted butter, chilled
-2 tbsp all-purpose flour
METHODS
(1)For the dough: Process flour, sugar, and salt in food processor until combined, about 5 secs. With food processor running, add lemon juice, followed by 3/4 cup water, in slow steady stream. Add remaining 1/4 cup water as needed, 1 tbsp at a time, until dough comes together and no flour) bits remain.
(1)For the dough: Process flour, sugar, and salt in food processor until combined, about 5 secs. With food processor running, add lemon juice, followed by 3/4 cup water, in slow steady stream. Add remaining 1/4 cup water as needed, 1 tbsp at a time, until dough comes together and no flour) bits remain.
(2)Turn dough onto sheet
of plastic wrap and flatten into 6-inch square. Wrap tightly in plastic and
refrigerate for 1 hr.
(3)For the butter square: Lay butter sticks side by side on sheet of
parchment paper. Sprinkle flour over butter and cover with second sheet of
parchment. Gently pound butter with rolling pin until butter is softened and
flour is fully incorporated, then roll it into 8-inch square. Wrap butter
square in plastic and refrigerate until chilled, about 1 hr.
(4)Roll chilled dough into 11-inch square on lightly floured counter. Place
chilled butter square diagonally in center of dough. Fold corners of dough up
over butter square so that corners meet in middle and pinch dough seams to
seal.
(5)Using rolling pin,
gently tap dough, starting from center and working outward, until square
becomes larger and butter begins to soften. Gently roll dough into 14-inch
square, dusting with extra flour as needed to prevent sticking. Fold dough into
thirds like business letter, then fold rectangle in thirds to form square. Wrap
dough in plastic and let rest in refrigerator for 2 hrs.
(6)Repeat the rolling and folding step twice and let dough rest in refrigerator for 2 more hrs before using.
(6)Repeat the rolling and folding step twice and let dough rest in refrigerator for 2 more hrs before using.
(7)Place 2 tbsp apple
filling in center of each piece of dough. Brush edges of dough with reserved
juice, then fold 1 corner of square diagonally over filling. Crimp edges of dough with fork to seal. Lay
turnovers on prepared baking sheet and freeze until firm, about 15 min.
Assembled turnovers can be frozen for 1 hour, then transferred to zipper-lock
bag and frozen for up to 1 month. Let frozen turnovers sit at room temperature
for 20 min, then bake as directed. (I didn't freeze mine at all and bake
them immediately after shaping)
(8)Combine remaining 1/4 cup sugar (I missed out sugar again! ) and cinnamon in bowl. Brush turnovers with more reserved juice and
sprinkle generously with cinnamon sugar. Bake turnovers until well browned, 20
to 26 min, rotating baking sheets.
Immediately transfer turnovers to wire rack and let cool slightly. Serve warm
or at room temperature.
I’m submitting this post to
Little Thumbs Up which is organised by Zoe from Bake for
Happy Kids and Doreen from My
Little Favourite DIY.
Hi Amy,
ReplyDeleteYour apple turnovers look so yummy . Love your homemade flaky pastry , they're very flaky indeed . You've done a very good job & I bet they're very tasty . Thanks again for sharing with LTU . Truly appreciate it & glad to know your blog via LTU too . Have a nice week ahead ;)
Hi Amy,
ReplyDeleteIsn't it funny that we are back to the basic eating baby food??? LOL!
Glad that you like this recipe. It must be difficult rolling the puff pastry in Singapore weather but you did yours very well. I actually did mine when I was warmer in Melbourne and keep popping the pastry to cool as I was rolling it. Therapeutic? You think... hee hee :p
Zoe
That looks lovely! I can see the layers! The first time I made puff pastry it was so bad I can't even roll out the pastry!
ReplyDeleteHi Amy,
ReplyDeleteThe process of your making of puffastry looks neat and tidy.
Most important of all your apple turnover look fabulous.
Thanks for sharing this to LTU!
Looking forward to your next post for LTU -pumpkin!
mui