|Nutritional Guidelines (per serving)|
|Servings: 8 turnovers|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Apple turnovers have always been one of our favorite pastries. We love the combination of gooey filling enclosed in delicate, buttery pastry.
Many people find homemade puff pastry to be an intimidating project, but it's likely easier than you think. You can visualize the technique here. Plugra is the best butter to use, due to its exceptional pliability, but any high quality european style butter will do the trick. (The turnover in the photo was not made with plugra and turned out spectacularly well.) Because the texture of the butter is so important, the main challenge for the home baker can be keeping the dough in the proper temperature zone. Too warm, and the layers of butter will melt and the dough can tear. Too cold and the butter may not be pliable enough to roll properly, especially early in the process. Using the right amount of flour for dusting is also important. Too much will excessively dry the dough, while too little will allow it to stick to the work surface or the rolling pin. The baker must find a balance. Once you do, the process becomes relatively easy, if somewhat labor intensive. The results are worth it. Store-bought frozen puff pastry generally isn’t made with butter and just doesn’t taste as yummy.
If you’re not up for the full scratch process, just grab some frozen puff pastry and try this filling with it. It's sweetened only with dates and the natural sweetness of the apples, so it’s a somewhat less guilty indulgence.
Our favorite kind of apples to use is red delicious. Raw, of course, their texture is abominable, but when cooked we think they’re just divine.
- Puff Pastry
- 150 grams bread flour
- 70 grams water
- 15 grams butter, softened
- 3 grams salt
- 2 grams powdered malt extract
- 2 grams lemon juice
- 4 ounces butter (1 stick)
- Apple Filling
- 2 large apples
- 6 dates, pitted and roughly chopped
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons granulated sugar (optional, for topping)
- Egg Wash
- 1 egg yolk
Gather all the ingredients.
Except for the stick of butter, add all the puff pastry ingredients to a medium bowl and mix to form a smooth dough. Form the dough into a flat square about a half-inch thick. An easy way to do this is to push the dough into the bottom of a shallow square Tupperware-type container that measures approximately 6x6x2 inches. Put the lid on the container and refrigerate for at least 30 minutes.
Meanwhile, prepare the butter for lamination. Place the whole stick of butter between two sheets of parchment paper, and using a rolling pin, pound the butter into a flat square about 1/4 inch thick. Refrigerate the butter block (now called the beurrage) until the dough is ready.
When the dough has rested for 30 minutes, remove it from the refrigerator to a smooth, lightly floured work surface. Roll the dough out such that it is slightly wider than the flattened beurrage and about twice as long. Place the beurrage on one end of the dough and fold the other end over it so that the butter is fully enclosed between two layers of dough. Gently pinch the edges closed.
Roll the dough and butter, now known as the pâton, to a 1/4” thick rectangle with roughly the same dimensions as the dough prior to enclosing the butter. Fold this rectangle into thirds, like a business letter, very lightly moistening the folding surfaces with water to help them adhere to one another. In pastry lingo, this type of fold is known as a “single fold.” Repeat this process a total of five times, refrigerating for at least 30 minutes between each single fold. The dough must relax in order to be workable, and the layers of butter must not become too warm.
Between folds, prepare the apple filling. Peel and core the apples. Dice the apples to 1/4” pieces and add to a medium saucepan. Add the dates, cinnamon, salt and lemon juice.
Mix the cornstarch and water in a small bowl and add the resulting slurry to the saucepan. Put the saucepan on the stove over a medium-low flame. Cook, stirring frequently, for about 15 minutes. The apples should become tender but not soft. Remove from heat. Place filling in a covered container and refrigerate.
The next day, preheat oven to 360 F.
Roll the puff pastry dough into a rectangle roughly 10x20 inches and 1/8 inch thick. Using a pastry wheel or a sharp knife, cut the dough into 8 squares approximately 5x5 inches each.
Place the squares onto a parchment-lined sheet pan. Place a spoonful of apple filling into the middle of each square, brush the edges very lightly with water, and fold each square in half to form a triangle, enclosing the apple filling. Crimp the edges with a fork.
Prepare the egg wash. In a small bowl, mix the egg yolk with just enough water to thin to the consistency of cream. Brush the pastries with a thin coating of wash.
Refrigerate for at least 30 minutes to relax the dough before baking; this will prevent the turnovers from shrinking in the oven. After 30 minutes, brush lightly with egg wash again, cut a small vent in the top of each turnover, and sprinkle with the granulated sugar, if desired. Bake for 25-30 minutes until golden brown. Cool on the sheet pan and serve.
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