How To make Apple Turnovers
1/2 cup raisins
2 cups peeled apples
diced
1/4 cup chopped pecans
1/4 cup sugar :
or to taste
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
2 sheets frozen puff pastry thawed and chilled
1 large egg
1 tablespoon water
confectioner's sugar :
for dusting
Plump the raisins in boiling water to cover while you prepare the apples. Combine the apples, nuts, sugar, lemon juice, and cinnamon in a bowl and toss well. Drain the plumped fruit, stir it in with the other ingredients, and let their flavors marry while you prepare the pastry. On a lightly floured board, one at a time, roll the pastry sheets out to approximately 12 inches square. Trim the outer edges (this is essential for the puff pastry) and cut each sheet into four 6-inch squares, making eight in all. Place a generous 1/3 cup of fruit filling just off center in each square. Moisten the edges of two adjacent sides, fold the opposite sides over, and press to seal. Crimp the edges closed with the tines of a fork. Repeat with the remaining turnovers and chill thoroughly. Preheat the oven to 425 degrees. Beat together the egg and water and brush lightly on top of the turnover without letting the egg wash drip down the cut sides. Place the turnovers on cookie sheets (for puff pastry, spread a little cold water on the sheets but do not grease; for flaky pie pastry, grease the sheets). Bake until they are puffed and golden, about 20 minutes. Serve them warm or at room temperature dusted, if you like, with confectioners' sugar.
How To make Apple Turnovers's Videos
Easy Apple Turnovers Recipe
This Easy Apple Turnovers recipe takes minutes to make and stars the best apple pie filling tucked inside buttery puff pastry pockets.
FULL RECIPE:
Apple Turnovers Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Apple Turnovers. Once you master the technique of Puff Pastry, there are so many things you can make with it, both sweet and savory.
One delicious idea is these Apple Turnovers. Triangles of puff pastry are wrapped around cinnamon laced chunks of apple. My preference is to use Homemade Blitz Puff Pastry to make these turnovers. And there is a recipe and video here on how to make it:
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Apple Turnovers
Apple Turnovers - handheld puff pastry pies baked with a cinnamon apple filling. Easy to make, the only question is: dunk or fill with cream??
PRINT RECIPE:
Apple Turnover Recipe｜Puff Pastry
I boiled the fresh apples with sugar to make an apple filling.
I put apple filling in the dough and baked it. (๑•᎑•๑)
Fantastic combination of butter flavored crispy pastry and sweet and sour apple filling!
Mukgling's baking method uses the No Knead method.
Using the minimum tools, seek bread making at home easily.
Anyone can make bread easily.
■ How to make apple filling
■ Click the Subtitle button → Subtitles will be displayed in the video.
750g apple
40g Lemon juice
130g Sugar (60g + 70g)
50g butter
15g cinnamon powder
4g cinnamon stick(cinnamon tree)
2g ginger
1. Cut apples into 5mm square shape.
2. Mix apple with sugar(60g) and lemon juice.
3. Melt the butter in the pan and fry the apples.
4. Separate apple and juice from the sieve.
5. Put juice in the pan and add 70g of sugar, cinnamon powder, cinnamon stick, ginger and boil.
6. Mix the apples and preprocessed juice in the bowl.
7. Cover with vinyl and mature for 12 hours in the refrigerator.
(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)
■ Dough Formulation
B's (%): 100.0%, Tr (g): 200g all purpose flour
B's (%): 10.0%, Tr (g): 20g Butter
B's (%): 2.0%, Tr (g): 4g Salt
B's (%): 42.0%, Tr (g): 84g Water (35℃)
B's (%): 2.0%, Tr (g): 4g Lemon juice
■ Pastry Butter
B's (%): 50.0%, Tr (g): 100g roll in butter(pastry butter)
(32% of the amount of Dough)
■ Process
1. Put water and lemon juice in the bowl.
2. Add salt and dissolve.
3. Gently melt the butter and mix it in the bowl.
4. After putting the flour
Mix evenly until the flour is invisible.
5. Fold the dough several times with your hand and make it round.
6. Cover the vinyl and rest in the refrigerator for 20 minutes.
7. After 20 minutes of rest, wrap the dough in plastic vinyl.
Push in a square shape with a push rod.(Size: 18cm*18cm)
8. Cover the vinyl and rest in the refrigerator for 12 hours
9. After completion of the 12 hours refrigerated rest,
After wrapping the pastry butter with vinyl that was stored in the refrigerator
Push in a square shape with a push rod.(Size: 11cm*11cm)
10.Place the butter on the dough at a 45-degree angle.
11.After pushing the square part of the dough slightly by pushing it,
Fold the dough slightly while pulling it.
Press the overlap part of the dough.
I wrap the butter completely to prevent leakage.
12.Push the dough with a push rod.
13.3 Folding 1 time
14.Push the dough again.
15.3 Folding 1 time
16.After wrapping the dough in plastic vinyl, rest for 1 hour in the refrigerator.
17.Push the dough again.
18.3 Folding 1 time
19.Push the dough again.
20.4 Folding 1 time
21.Push the dough flat with a push rod.
22.After wrapping the dough in plastic vinyl, rest for 1 hour in the refrigerator.
23.Push the dough again.
(Push it until the dough thickness becomes 5mm.)
24.After wrapping the dough in plastic vinyl, rest for 1 hour in the refrigerator.
25.Cut to a circle with a diameter of 12cm.
26.Put 50g of apple filling on dough.
27.Apply the eggs on the dough edge.
28 Apply egg yolk on the surface and Cut the surface with a knife.
29.Preheat oven and lodge 10 inch combo cooker preheat
My mini oven temperature is raised as high as possible,
(The maximum temperature of my mini oven:250℃)
(Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
30.Put the dough in the preheated lodge 10-inch combo cooker floor
31.Cover the lid of lodge 10-inch combo cooker.
32.Put in the oven
33.After baking for 25 minutes, remove the lodge lid and continue baking for about 5 minutes
(Turn off the bottom heat line of the oven in the middle because the bottom can burn.)
■ Note: Always be careful when using the oven
(It is very hot, so use it after wearing very thick oven gloves)
#AppleTurnover
#ApplePie
#PuffPastryRecipe
#HomeBaking
Quick Apple Turnovers
Quick Apple Turnovers - THE Easiest Recipe
⬇️ RECIPE DETAILS BELOW ⬇️
Make your own puff pastry:
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Apple Almond Turnovers and How To Avoid the Most Common Mistakes When Making Them
Apple Almond Turnovers (yield: 8 turnovers)
Rough Puff Pastry:
2 1/4 c (315g) AP flour
1 tsp salt
2/3 c (151g) water, cold
8 oz (227g) butter, cold and cubed
1. Add flour and salt to a bowl. Add the cubes of butter and mix until each cube is covered in flour.
2. Pour in the water and mix until a dough forms. Wrap and refrigerate for 30 min.
3. Roll the dough out into a rectangle, fold the dough in thirds, and rotate 90 degrees. Roll and fold the dough one more time. Wrap and refrigerate for 30 min.
4. Repeat rolling and folding two more times. Refrigerate for 30 more minutes before using.
Apple Filling
2 granny smith apples
2 honeycrisp apples
2 oz (57g) butter
1/3 c (71g) brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/3 c (76g) water
2 Tbsp (14g) cornstarch
1. Peel and cut apples into small cubes. Add to a pot with the melted butter and cook for 2 minutes.
2. Add the brown sugar and spices and cook for another minute or two.
3. Whisk together water and cornstarch and add to the apples. Cook until thickened.
Almond Filling
4 oz (113g) butter
1 c (113g) powdered sugar
1 egg
1/2 tsp almond extract
1.25 c (120g) almond flour
1/4 c (35g) AP flour
1. Mix butter and powdered sugar together. Add the egg and almond extract and mix.
2. Mix in the almond flour and flour until smooth.
Egg Wash
1 egg
1 egg yolk
Simple Syrup
1/2 c (100g) sugar
1/2 c (113g) water
Assembly
1. Roll dough into a roughly 20in x 10in rectangle. Cut into 8 equal size squares and refrigerate the others while working with each one.
2. Roll each square a little more and arrange in a diamond. Egg wash the edges, pipe the almond filling, and fill with apples.
3. Fold the top corner down and seal the edges. Repeat with all turnovers.
4. Cut slits in the top of each turnover and egg wash.
5. Bake at 400F for 45 min or until golden brown.
6. Immediately after removing from the oven, brush with simple syrup and sprinkle coarse sugar.