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Puff pastry can be used to make many delicious desserts like this apple
turnover! |
I'll tell you what you can do:
|
One of my favorite desserts that can be made with puff
pastry is the Apple Turnover. Honestly, though, you
can stick anything inside puff pastry dough and it will taste
delicious!
To make these delicious triangles, take out your puff pastry
and allow it to thaw a little. It doesn't need to reach room
temperature, but you should be able to work with it. In a frying
pan sauté the chopped apples in butter. Allow to cook
for 30 seconds and then add in the sugar. The amount depends
on how sweet a sweet-tooth you have, but several tablespoons
are usually necessary. Next add in the cinnamon and allow to
cook for several minutes. The apples should lose some of their
water but still be a bit crispy. If you turn it into mush,
it will still be tasty but the texture is lost.
Roll out the puff pastry dough, into approximately
20 squares. Place a heaping spoonful of the apple mixture in
the center and folded the square over into a triangle to seal
it. Then, brush the top with egg wash (egg mixed with a bit
of water or milk). Place
the turnovers on a baking sheet with parchment paper in a 350ºF
oven for about 30 minutes, or until they are a golden brown
color.
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Tips
Pears, sour cherries, or any other fruit
in season makes a great turnover!
Puff
pastry dough will only taste sooo
good if
you make it at home. However, you can buy it
ready-made in the supermarket. If you go this
route, try to find one made with butter and not
shortening.
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Best of luck,
Moti
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New! Write a comment about this recipe:
Lyora writes:
(03 Sep 2008, 11:27)
Helen, this recipe is one version of an eggy dough that may be used to make
turnovers or other stuffed delights.
3 c. unbleached flour
1 tsp. salt
3/4 c. iced water
4 1/2 tsp. vinegar
2 egg yolks
1 c. butter, softened (if you want a parve dough, substitute vegetable
shortening)
Mix the flour in a large bowl with the salt, then incorporate the water,
vinegar, and egg yolks and work with your hands until the dough forms a
smooth ball. Let sit for 30 minutes covered with plastic wrap. Roll the
dough into a 10x15 inch rectangle. With a rubber spatula spread 1/3 cup of
the butter over the dough. With the aid of a knife, fold one side over the
top, then fold over the other side, like you would a business letter. Wrap
again in plastic wrap and refrigerate for 20 minutes. Repeat, using another
1/3 cup of the butter, refrigerate 20 minutes more, and repeat a third
time, leaving the dough refrigerated this time for 1 hour. Roll out the
dough and cut into squares. Temperature and baking time depend on how large
you make each turnover, and the type of filling you use. The dough is
better if refrigerated overnight, and can be frozen. Makes about 42
turnovers.
helen gipson writes:
(01 Sep 2008, 20:56)
Dear Moti, I lost my recipe for a wonderful recipe for turnovers that had
eggs,sugar,it was similar to bread dough. instead of kneeding it was folded
onto it self.with butter smeared on it ,let rise fold over,let rise four
diffrent times cut into four sections. take one section roll our cut into
squares put filling in center fold into triangle, sprinkle with sugar .I
dont remember the measurments of ingredients.I''m looking for something
like this.
can you help.
thanks
Wedlock Strate writes:
(16 Jul 2008, 02:22)
Dear Moti,
Your recipe is most delicious.
But you even more so.
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