The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Apple Turnovers

qahtan's picture
qahtan

Apple Turnovers

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qahtan

manxman's picture
manxman

My stomach turns over with hunger just looking at them
They look great,well done

BAKERMAN's picture
BAKERMAN

Is that Virgin Puff Paste ?

qahtan's picture
qahtan

I don't know what you mean by Virgin Puff paste......
Sorry to be so ignorant;-)))) qahtan

BAKERMAN's picture
BAKERMAN

pure puff paste without any scrap in it !

They look fine

qahtan's picture
qahtan

All I can tell you then, yes it was virgin puff paste.
All the scraps were gathered together to be rolled
with parmisano regiano and made into cheese straws.

qahtan

BAKERMAN's picture
BAKERMAN

Ah Cheese straws !

www.burbidges.co.uk

rodney's picture
rodney

Where can I grt this recipe

qahtan's picture
qahtan

Puff Pastry 1 of 3 recipes,
225g (8oz) Flour
225g (8oz) Unsalted Butter
1 tsp Lemon Juice
½ tsp Salt
Cold Water
Sieve the flour and salt together into a bowl.
Make a well in the middle of the flour and add the lemon juice, stir with a knife adding enough water to make an elastic dough.
Place on to a floured surface and knead gently for 5 minutes until the dough is smooth and does not stick to the fingers.
Roll out the dough to form a piece large enough to cover the butter, bang the butter wrapped in Saran with rolling pin to make it mallable enough to rolling between dough, then place the butter (straight from the fridge) in the middle of the dough.
Fold over the ends over one at a time.
Flatten in one or two places using a rolling pin, then roll out gently and evenly into a long strip, ensure that the butter does not come through or comes from between the edges.
Fold one third towards the middle, then the remaining third into the middle to form three layers, pressing down gently, do not seal the edges.
Leave the pastry to rest in a cool place for 15 minutes.
Place the pastry on to a floured surface, so that the unsealed edge is towards you, roll and fold again as before.
Turn and repeat three more times.
Leave the pastry to rest in a cool place for 10 minutes.
Place the pastry on to a floured surface, so that the unsealed edge is towards you, roll and fold again as before.
Turn and repeat three more times.
The pastry is now ready for use.
It should be cooked in a preheated oven at 230°C: 450°F: Gas 8 for approx. 10 minutes.

Filling
Peel, core and slice apples lightly poached in a little light syrup.
cool completely drain as much liquid as possible, or it will seep though pastry seam.

Make turnovers.
Roll out dough, cut into squares place a good spoonful of apple on fold as triangle and seal.
Paint tops of turnovers with water and dredge well with fine sugar, bake.

shi's picture
shi

Yummy!
Qahtan thses are lovely. Thanks for the recipe, I missed this post earlier but now I'll definately try them but with a savoury filling.What do you mean when you write " Puff Pastry 1 of 3 recipes" :)) Does these mean 2 other recipes will follow.
Another thing, I saw the video at Julia Child but I can't find any recipes for the videos. Any idea where to find them?
Shi.

qahtan's picture
qahtan

Hi Shi..
I put one of three because I make about three variations of puff paste, also multiple
ways of pastry.
If you go back to Julia Child's video, any one you pick including puff pastry just below where it show you some pastry there is a white box with a tick beside it, if you click the tick the box will then be a drop down recipe, written there will also be exactly what Julia and chef are saying, including the full recipe.....

;-))) qahtan

shi's picture
shi

ha ! it was right there n i did open that box before but since the ingedients were not listed I thought its just dialogues. :) thanks. And please keep those recipes n pics coming our way, they are very much appreciated by amatures like me.
shi

gothicgirl's picture
gothicgirl

Here are some turnovers I made to prepare for my Fundamentals of Baking final.  I made mine with blitz puff pastry because we had a strict 3 hour time limit for our final practical.  (I also made chocolate cream pie)

beanfromex's picture
beanfromex

My husband would love these pictures..thanks for the recipes...

Uisgea's picture
Uisgea

Lovely!

 

I adore puff pastry, particularly for its make-a-tart-in-a-snap flexibility, but I don't generally have the time to make puff pastry.

 

I rely on store-bought, frozen puff pastry, and am finally not ashamed to admit it, despite my otherwise ornery DIY manifesto.

 

I have yet to find, however, any decent bought croissant.

 

I got very spoiled when I worked at a bakery and made croissants every morning. I used to dine, quite casually, on freshly baked croissants--some with chocolate, some with Spanish ham and Gruyere--and I took it all for granted then.

 

I wish that I had the time to make them, even once, for my family and myself now.