![]() Even beginner bakers can comfortably make these puff pastry apple turnovers. Everything comes together in just a matter of minutes. And assembling the turnovers is super easy. Quick and easy – You only need some store-bought puff pastry and a few basic ingredients to make this recipe.These also have a firm texture and delicious taste, which makes them all suitable options if you can't find Granny Smith. Some other good apple puff pastry choices are Fuji, Gala, and Honeycrisp. It blends wonderfully with the sugar and butter to make a yummy apple filling. This is my go-to apple of choice and the one that I recommend you use too. They are firm in texture and maintain their shape when being cooked and have a lovely tart flavor. Granny Smith apples are the most popular type of baking apples. Most apple varieties will work, just keep in mind that some varieties can turn mushy. You always want to use apples that are both crisp and firm in texture, so that they hold their shape. It's made of homemade puff pastry from scratchmwith a bit of yummy frangipane! However, if you are wondering, how do you make puff pastry sheets? A great way to give it a go and try making your own homemade puff pastry is to make my Galette des Rois, which is the famous French Kings cake. So in most cases, people opt to use store-bought puff pastry just like I did for these puff pastry apple turnovers. This lamination creates a delicious pastry that is super flaky, yet the process is not an easy one. Turnovers are made with puff pastry, which is a type of laminated pastry dough that has alternating layers of butter and dough. □ How do you keep apple turnovers from getting soggy. ![]() Drizzle over the turnovers and leave to set. Bake for 15–20 minutes until dark golden brown.įor the icing, mix the icing sugar with enough lemon juice to make a thick drizzle icing. Place on a baking sheet and brush with beaten egg. Crimp the edges with a fork and pierce the top to allow air to escape. Spread the filling out a little and dot 4 raspberries over each filling.īrush the edge of one half of each square with some of the beaten egg, then fold over the other side and seal. Cut six 12cm squares out of the pastry.ĭivide the apricot filling into 6 and place one portion into the centre of each pastry square. Roll out the pastry on a lightly floured surface to a 25 x 37cm rectangle. Remove from the heat and spread out on a plate, to cool. Place the apricots in a frying pan with the sugar, almond extract, cornflour and lemon juice.Ĭook over a medium heat for 10 minutes, stirring often, until relatively dry. Remove from the freezer and refrigerate for 15 minutes.įor the filling, cut the apricot halves into 4 pieces. Wrap the dough in clingfilm and freeze for 15 minutes. Fold down the top third and fold up the bottom third, again as if you were folding a letter. Grate the remaining frozen butter over the bottom two thirds of the dough. Rotate the dough 90 degrees and roll it again into a 30cm x 12cm rectangle. Fold down the top third and fold up the top third as if you were folding a letter. Grate half of the frozen butter over the bottom two thirds of the dough. On a lightly floured surface, roll out the dough to a rectangle measuring 30cm x 12cm. Gradually add enough water to form a dough. Rub in the chilled butter until the mixture resembles breadcrumbs. For the rough puff pastry, mix the flour and salt together in a bowl.
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