Stop rolling your eyes at me, yes I know this is another breakfast item...again. But I have a reason this time, I really wanted to try my hand at making my own puff pastry. And I did it! Well I kind of did it. It is the "quick" version, but it is still puff pastry damn it! So after deciding I wanted to make puff pastry, I had to find a recipe to use it in. I went through some of the recipes I have bookmarked involving puff pastry and decided on Apple Turnovers. Reason 1: I love Breakfast! Reason 2: I had some apples to use up! Reason 3: ...
(Check out all that yummy appley puff pastry goodness!)
Apple Turnovers
Printable Recipe
You will need:
1 recipe Quick Puff Pastry (below)
4 large Granny Smith apples (about 2 pounds)
2 cups sugar, divided use
3 teaspoons lemon juice from 1 lemon
1/2 teaspoon salt
2 teaspoons ground cinnamon
Roll dough into 20-by-15-inch rectangle, about 1/8-inch thick. Line 2 baking sheets with parchment paper. Trim and cut the dough into 12 5-inch squares and place 6 on each sheet. Place both sheets in refrigerator until ready to use.
Peel apples and grate them. Combine with 11/2 cups of the sugar and the lemon juice and salt in a bowl.
Working quickly with one sheet at a time, place dough on a work surface, put 2 tablespoons filling (squeezed of any excess liquid) in the center, then moisten two adjoining edges with finger dipped in apple liquid. Fold top portion of dough over the bottom, making sure to overlap the bottom portion by 1/8 inch. Crimp edges with a fork. With wide metal spatula, transfer turnover to baking sheet. Repeat with remaining pieces of dough. Chill the filled turnovers 30 minutes, or cover with plastic and refrigerate up to 24 hours.
Preheat oven to 375 degrees. Adjust oven racks to upper- and lower-middle positions. In a small bowl, combine remaining 1/2 cup sugar with cinnamon.
Brush or mist turnovers lightly with water, then sprinkle with cinnamon sugar. Bake until golden brown, 30 to 25 minutes, rotating sheets from front to back and top to bottom about halfway through baking time. With a wide metal spatula, transfer turnovers to a wire rack to cool. Serve warm or at room temperature.
Makes 12 turnovers.
(Check out all that yummy appley puff pastry goodness!)
Apple Turnovers
Printable Recipe
You will need:
1 recipe Quick Puff Pastry (below)
4 large Granny Smith apples (about 2 pounds)
2 cups sugar, divided use
3 teaspoons lemon juice from 1 lemon
1/2 teaspoon salt
2 teaspoons ground cinnamon
Roll dough into 20-by-15-inch rectangle, about 1/8-inch thick. Line 2 baking sheets with parchment paper. Trim and cut the dough into 12 5-inch squares and place 6 on each sheet. Place both sheets in refrigerator until ready to use.
Peel apples and grate them. Combine with 11/2 cups of the sugar and the lemon juice and salt in a bowl.
Working quickly with one sheet at a time, place dough on a work surface, put 2 tablespoons filling (squeezed of any excess liquid) in the center, then moisten two adjoining edges with finger dipped in apple liquid. Fold top portion of dough over the bottom, making sure to overlap the bottom portion by 1/8 inch. Crimp edges with a fork. With wide metal spatula, transfer turnover to baking sheet. Repeat with remaining pieces of dough. Chill the filled turnovers 30 minutes, or cover with plastic and refrigerate up to 24 hours.
Preheat oven to 375 degrees. Adjust oven racks to upper- and lower-middle positions. In a small bowl, combine remaining 1/2 cup sugar with cinnamon.
Brush or mist turnovers lightly with water, then sprinkle with cinnamon sugar. Bake until golden brown, 30 to 25 minutes, rotating sheets from front to back and top to bottom about halfway through baking time. With a wide metal spatula, transfer turnovers to a wire rack to cool. Serve warm or at room temperature.
Makes 12 turnovers.
Source: Culinary Concoctions by Peabody recipe adapted from Baking Illustrated (2004) by the editors of Cook’s Illustrated magazine.
Quick Puff Pastry
3 cups (15 ounces) unbleached all-purpose flour
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 cups (3 sticks) cold unsalted butter, cut into 1/4-inch pieces
9 tablespoons ice water
2 teaspoons juice from 1 lemon
1. Place flour, sugar and salt in a food processor and pulse to combine. Add a quarter of the butter pieces and process until the butter is in dime-size pieces, four 1-second pulses. Add remaining butter and process to coat the cubes with flour, two 1-second pulses. Transfer mixture to a medium bowl.
2. Combine ice water and lemon juice in a small bowl. Add half of the liquid to the butter mixture and toss until just combined. Keep adding liquid, 1 tablespoon at a time, until the dough will clump together in your hand. Turn the dough out onto a work surface. The dough will be quite dry and shaggy at this point. Working quickly so butter in the dough does not melt, brace the heel of your hand against the work surface and drag small portions of dough forward in short, brisk strokes to fraisage the dough. Gather dough together, then repeat the fraisage. Press dough into an 8-by-4-inch rectangle, wrap in plastic and refrigerate 1 hour.
3. Place dough on lightly floured piece of parchment paper and roll into 15-by-10-inch rectangle. Then fold dough lengthwise into thirds. Starting from narrowest end, loosely roll up the dough. Press rolled dough into a 6-by-5-inch rectangle. If dough is sticky, rechill it. Repeat this entire step, starting with rolling out dough into a large rectangle. Wrap dough and chill 1 hour, or until ready to use. Well-wrapped pastry will keep 2 days in the refrigerator or 1 month in the freezer.
Makes enough for 12 turnovers.
Source: Culinary Concoctions by Peabody recipe from Baking Illustrated (2004) by the editors of Cook’s Illustrated magazine.
1. Place flour, sugar and salt in a food processor and pulse to combine. Add a quarter of the butter pieces and process until the butter is in dime-size pieces, four 1-second pulses. Add remaining butter and process to coat the cubes with flour, two 1-second pulses. Transfer mixture to a medium bowl.
2. Combine ice water and lemon juice in a small bowl. Add half of the liquid to the butter mixture and toss until just combined. Keep adding liquid, 1 tablespoon at a time, until the dough will clump together in your hand. Turn the dough out onto a work surface. The dough will be quite dry and shaggy at this point. Working quickly so butter in the dough does not melt, brace the heel of your hand against the work surface and drag small portions of dough forward in short, brisk strokes to fraisage the dough. Gather dough together, then repeat the fraisage. Press dough into an 8-by-4-inch rectangle, wrap in plastic and refrigerate 1 hour.
3. Place dough on lightly floured piece of parchment paper and roll into 15-by-10-inch rectangle. Then fold dough lengthwise into thirds. Starting from narrowest end, loosely roll up the dough. Press rolled dough into a 6-by-5-inch rectangle. If dough is sticky, rechill it. Repeat this entire step, starting with rolling out dough into a large rectangle. Wrap dough and chill 1 hour, or until ready to use. Well-wrapped pastry will keep 2 days in the refrigerator or 1 month in the freezer.
Makes enough for 12 turnovers.
Source: Culinary Concoctions by Peabody recipe from Baking Illustrated (2004) by the editors of Cook’s Illustrated magazine.
