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October 9, 2013

Flaky Apple Turnovers Made with Homemade Puff Pastry

Flaky Apple Turnovers Made with Homemade Puff Pasrty | The Crafting Foodie

Since it's finally starting to feel like fall around here with the cooler weather and the leaves turning vibrant shades or red and yellow, I decided to indulge my apple craving with flaky apple turnovers made with homemade puff pastry.

While there are some very high quality, all-butter puff pastry sheets available at the grocery store, I decided that if I'm going to ingest the fat and calories that come with the buttery-goodness of puff pastry, I should work for it by making some homemade pastry.

Flaky Apple Turnovers Made with Homemade Puff Pasrty | The crafting Foodie

Of course the geniuses at Cooks Illustrated developed a recipe for puff pastry that is quite painless and easy. The one seemingly complex portion of the recipe is when you are told to "fraisage" the pastry. After trying to study the diagrams included in the recipe I headed over to YouTube to see the process in action.The technique really does work. The puff pastry was tender, flaky, and light.

Honey crisps are my absolute favorite apple variety to eat and use in baked goods. Their firm and crisp flesh allows them to retain some texture even after baking, and since they aren't too sweet, they provide a fresh, bright apple flavor. They make a perfect filling for these apple turnovers.

Flaky Apple Turnovers Made with Homemade Puff Pasrty | The Crafting Foodie

Flaky Apple Turnovers with Homemade Puff Pastry

Adapted from Cooks Illustrated

For the Pastry:

2 cups (10 ounces) unbleached all-purpose flour

1 tbs granulated sugar

1 tsp salt

16 tbs unsalted butter, cold, cut into 1/4 inch cubes

6 tbs ice water

1 tsp lemon juice

Instructions:

Place the flour, sugar, and salt in the work bowl of a food processor fitted with a steel blade and pulse to combine. Add 1/4 of the butter to the flour mixture, and in 1 second pulses cut the butter into the flour until the butter is in dime-size pieces. Add the remaining butter and pulse in 2, one-second pulses. The purpose is to simply coat the rest of the butter in flour. Transfer the mixture to a medium sized bowl.

Combine the ice water and lemon juice in a small bowl. Add 3 tbs of the liquid to the flour and butter mixture and toss until just combined. Toss the remaining liquid into the dough, and turn the dough out onto your work surface. Fraisage dough two times. (See above for a link for the fraisage technique.) Wrap the dough and plastic and refrigerate.

To create the flaky, layers for the puff pastry, the next steps involve folding the dough. Place the dough onto a lightly floured large piece of parchment paper. Roll the dough into a 15 by 10 inch rectangle. Fold the dough lengthwise into thirds (like you're folding a piece of paper to place into a business envelope).

Starting from one of the narrow ends of the folded dough, loosely rollup the dough. Press it to form a 6 by 5 inch rectangle. Wrap the dough in plastic wrap and refrigerate until firm.

Fold the dough again by repeating the previous two steps. Refrigerate the dough while making the filling.

For the filling:

1 lb honey crisp apples, peeled and cubed into 1/4 inch pieces

1/4 cup granulated sugar

1/8 cup all-purpose flour

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

pinch of salt

1/2 tsp lemon juice

Instructions: Place all of the ingredients in a bowl and mix. Allow the filling to stand while shaping the turnovers.

Cinnamon Sugar:

1/2 cup granulated sugar

2 tsp ground cinnamon

To shape the turnovers:

On a large sheet of parchment paper lightly dusted with flour, roll the dough to an 18 inch square that is slightly less than 1/8 inch thick. Using a ruler, trim the dough into a 15 inch square. Cut the dough into 9, five inch squares. Place the squares on parchment lined baking sheets, and place the squares in the refrigerator.

Working one at a time, remove the dough squares from the refrigerator and set on a work surface. Place 2 tsp of filling in the center of each pastry square. Moisten two adjoining edges of each dough square with liquid from the apple filling. Using a fork dipped in flour, press to seal and crimp the edges. Place turnovers on parchment lined baking sheets. Refrigerate the turnovers for 30 minutes or up to 24 hours.

Preheat the oven to 375 degrees. Combine the sugar and cinnamon. Brush the turnovers with water and sprinkle evenly with cinnamon sugar. Bake for 18 to 22 minutes or until golden brown.

Yields 9 turnovers

 

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Comments

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Aida, I like the idea of homemade puff pastry but since I have some store-bought in my frig, I'll use that on this Autumn apple recipe. I'm pinning this!

Hi Joan,

Thanks so much! They're really delicious and super easy to make. My husband loves warming them up in the oven and eating them with a large scoop of vanilla ice cream!

Thanks for all the blog love!

Best,
Aida

Oh my these look wonderful! I'm always put off from making puff pastries because I am scared of making the puff pastry at home.

I am a big fan of Cook's Country and these look wonderful. Thanks for the review. Our weekly Super Saturday Link Party is live. We would love to have you join us with any of your great ideas. It would make us so happy to have you on board. http://www.madefrompinterest.net/2013/10/super-saturday-link-party-14/

Hi Sherri,

Thank so much for the kind comment! I love your blog, and just this morning I did post to your wonderful link party. Thanks for hosting!

So happy you stopped by The Crafting Foodie, and I hope to see you here more often!

Best,
Aida

These turnovers are beautiful! I love making my own dough. It can be time consuming, but it's always worth it.

Your turnovers look beautiful! Your puff pastry looks AMAZING!!!!!

Beautiful. Totally beautiful! I'll trust you the process works for the pastry. I'm not the pastry chef you are.

Linda @ Tumbleweed Contessa

Maria,

Thanks for the kind comment! I love puff pastry, so it may be a bit dangerous now that I can make it myself! Hope you give it a try!

Best,
Aida

Hi Zainab,

Thanks so much! The folks at Cooks Illustrated make a seemingly overwhelming task very manageable. Give it a shot. You're such a talented baker, I know it'll turn out great!

Best,
Aida

Hi Megan,

Thanks so much! And thanks for sharing the blog love, and leaving a comment!

Best,
Aida

Hi Linda,

The process at some points seems questionable, but it really does work! Thanks for stopping by the Crafting Foodie!

Best,
Aida

Everything seems great except the baking. You said 275 for 18-22 minutes. Mine are still baking at 35 minutes. Is the temp wrong or the time?

Hi Kristin,

You are correct. There is an error in the recipe. The temperature should be 375. I'm so sorry, and thank you for letting me know. I've edited the recipe. I hope it still turns out delicious!

Sorry again.
Best,
Aida

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