Wednesday, March 20, 2013

Flaky Apple Turnover

When Joyce from Kitchen Flavours suggested Turnover as the theme of this bake-along, the first thing I want to bake is the classic apple turnover. I wonder if Joyce or Lena, from Frozen wings are thinking the same too...

Prior to this apple turnovers baking, I thought that baking apple turnover is always easy and basic to do. Simply wrap diced apple into puff pastry and bake... and what can be more difficult than that... Then, I realise that baking apple turnovers can be as challenging as I would imagine and it depends on each individual's expectation of a good apple turnover.

This is me and my crazy apple turnover thinking again... I have written down a small list to conquer and I called this my good apple turnover No-No list... LOL!

My number One No No is No soggy dough.
My number Two No No is No tasteless apple filling.
My number Three No No is No overcooked, undercooked, mashy or watery filling.

Looking at my No-Nos, my ultimate aim is to bake apple turnovers with flaky crispy buttery crust filled with flavoursome, firm but well cooked real apple fillings.

With all these factors in my mind, I'm very keen to bake my turnovers using this Cook's Illustrated recipe. This recipe claims that its puff pastry recipe can create super super-flaky, buttery layers made with lots of folding. Each fold creates thin layers of butter and pastry which puff and separate into delicate layers while baking.

I can never imagine that I can make puff pastry from scratch... It seems scary at first. Now, baking these, I reckon making my own puff pastry is definitely not scary at all... or in fact, it can be quite therapeutic. 


Using this recipe, do you think my apple turnovers have conquer all in my No-No list? My answer will reveal as you scroll to see my last picture...

flaky apple turnover homemade puff pastry
My Apple Turnover
Making the pastry for the puff pastry... sounds like a tongue twister, isn't it?
Puff pastry making - Part 1
homemade puff pastry
Puff pastry making - Part 2
Puff pastry making - Part 3
homemade puff pastry
Finally -  This is my puff pastry!
Preparing the apple filling
Assembling the apple turnovers...
flaky apple turnover homemade puff pastry
... and bake it!
flaky apple turnover homemade puff pastry
Apple turnovers with my No-No?

No. 1 No No - No soggy dough, checked. Pastry is crispy on the top and flaky inside.
No. 2 No No - No tasteless apple filling, checked. This apple filling tastes great!
No. 3 No No - No overcooked, undercooked, mashy or watery filling, checked. Each apple piece is tender to bite and not mashy at all.


Challenge accomplished! *Happy*

Here are the recipes from the book, The Cook's Illustrated Cookbook
(with my notes and modification in blue)

 

Flaky Apple Turnover
 

Make 8

1 pound Granny Smith apples, peeled, cored, and chopped coarse

(I used only 1 medium apple for half recipe) 
3/4 cup sugar (reduced to 50g for half recipe)
1 tbsp lemon juice

1/8 tsp salt
1/2 recipe Puff Pastry Dough, divided into two 8-ounce pieces

1/2 cup applesauce 
(I use baby food, apple puree. It is 100% apples at least! - LOL!)
1 tsp ground cinnamon

Adjust oven rack to middle position and heat oven to 400°F (or 180
°C fan forced). Line rimmed baking sheet with parchment paper.

Pulse apples, 1/2 cup sugar (reduced to 35g for half recipe), lemon juice, and salt together in food processor until largest pieces of apples are no larger than 1/2 inch, about 6 pulses (To avoid over-processing, I chopped the apples briefly to specified size). Let mixture sit for 5 min, then transfer to fine-mesh strainer set over bowl and let apples drain, reserving juice, until needed.

Roll each piece of dough into 10-inch square between 2 lightly floured sheets of parchment. Remove top sheets of parchment and cut each piece of dough into four 5-inch squares (you will have 8 squares total). For half of the recipe, I have rolled my dough to
about 7x15-inch rectangle and cut it into 4 equal rectangles.
 
Toss drained apples and applesauce together in separate bowl. Place 2 tbsp apple filling in center of each piece of dough. Brush edges of dough with reserved juice, then fold 1 corner of square diagonally over filling. (I fold mine from a rectangle to a square) Crimp edges of dough with fork to seal. Lay turnovers on prepared baking sheet and freeze until firm, about 15 min. Assembled turnovers can be frozen for 1 hour, then transferred to zipper-lock bag and frozen for up to 1 month. Let frozen turnovers sit at room temperature for 20 min, then bake as directed. (I didn't freeze mine at all and bake them immediately after shaping)

Combine remaining 1/4 cup sugar (reduced to 15g for half recipe) and cinnamon in bowl. Brush turnovers with more reserved juice and sprinkle generously with cinnamon sugar. Bake turnovers until well browned, 20 to 26 min (I baked mine at
180°C fan forced for 25 min), rotating baking sheets. Immediately transfer turnovers to wire rack and let cool slightly. Serve warm or at room temperature. 

Note: Using half the recipe, I have made four 3.5 cm x 3.5 cm square apple turnovers.

Puff Pastry Dough

Makes about 2 pounds

Dough

3 cups all-purpose flour
1 1/2 tbsp sugar
1 1/2 tsp salt
2 tsp lemon juice
1 cup water, chilled

Butter Square
24 tbsp (3 sticks) unsalted butter, chilled
2 tbsp all-purpose flour

For the dough: Process flour, sugar, and salt in food processor until combined, about 5 secs. With food processor running, add lemon juice, followed by 3/4 cup water, in slow steady stream. Add remaining 1/4 cup water as needed, 1 tbsp at a time, until dough comes together and no flour) bits remain. (I didn't use a processor for this step and the knead the dough by hand)

Turn dough onto sheet of plastic wrap and flatten into 6-inch square. Wrap tightly in plastic and refrigerate for 1 hr.

For the butter square: Lay butter sticks side by side on sheet of parchment paper. Sprinkle flour over butter and cover with second sheet of parchment. Gently pound butter with rolling pin until butter is softened and flour is fully incorporated, then roll it into 8-inch square. Wrap butter square in plastic and refrigerate until chilled, about 1 hr.

Roll chilled dough into 11-inch square on lightly floured counter. Place chilled butter square diagonally in center of dough. Fold corners of dough up over butter square so that corners meet in middle and pinch dough seams to seal.

Using rolling pin, gently tap dough, starting from center and working outward, until square becomes larger and butter begins to soften. Gently roll dough into 14-inch square, dusting with extra flour as needed to prevent sticking. Fold dough into thirds like business letter, then fold rectangle in thirds to form square. Wrap dough in plastic and let rest in refrigerator for 2 hrs.


Repeat the rolling and folding step twice and let dough rest in refrigerator for 2 more hrs before using.

Note: I made my pastry using half of the recipe and rolled it according to half of the dimensions as mentioned in the recipe.

Happy Baking

Here are our baking friends that have joined us for this bake-along. Please visit their blogs for more of their turnover baking.

Photobucket

Please submit your details if you wish to link your post with this bake-along. This linking tool is open from 20 Mar to 29 Mar 2013.


For our next bake-along, we are baking Deep Chocolate Pound Cake (Recipe from the book, Bon Appetit or here) which is to be posted on 4 Apr 2013. Please bake-along with us! All you need to do is to bake this recipe and blog hop with us on this day or within the next 10 days.

To blog hop with us, simply copy and paste this linky HTML code into your blog post where you want the blog hop list to appear. Make sure you are in HTML view/mode when you paste in the code.get the InLinkz code  

Before using this linky tool, please make sure that: (1) Your post must be a current post. (2) Please mention Bake-Along in your post and link back to any of our hosts' Bake-Along post, (Joyce, Lena or Zoe). (3) Appreciate if you can display the Bake-Along badge in your post when linking up with us. Cheers!

58 comments:

  1. Good morning Zoe,
    Your turnovers looks good, with very nice pastry!
    I am surprised that you would have attempted puff pastry, simply because it contains lots of butter! Haha! wink, wink!
    Aren't you glad that you did! Sinful but delicious!

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  2. You know I would almost kill to have one of these right now, I'm so hungry and these looks really good!

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  3. Oh my word - these look gorgeous. Your pastry looks superb and so beautifully presented.

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  4. Are these perfect or what?! I just love the pictures of the dough before it's baked! But of course, I also love the finished product. :)

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  5. Oh Zoe, you made your own puff pastry? And your apple turnovers looking deliciously yummy with your homemade puff pastry....flaky too.

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  6. I love apple turnovers and your photos have my mouth watering! Great job :)

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  7. Zoe , your HOMEMADE puff pastry dough is the BEST I've seen so far ! It looks professionally-made .... You rock , girl lol ..... Your apple turnovers look sinfully delicious and I just can imagine the taste *sigh* ;D

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  8. Delicious flaky apple turnover Zoe. I love it, Regarding bread of tangzhong, it part of challenge baking partners as it is members only group. You are welcome to join the group.

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    1. Hi Swathi,

      Thanks for your reply. I was confused initially, thinking that I can link my post any time I want. Ops! Sorry!

      Nice to hear your offer. Due to my excessive commitments to many events, I would prefer not to join baking partners group as permanent
      basis. Cheers!

      Zoe

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  9. Hi morning Zoe,
    May I know your 1 sticks of butter is how many g ?
    thank you for sharing

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    Replies
    1. Hi Soh,

      Typically, 1 stick of butter is 115g or can also be half of a cup which 125g. I usually use 125g per stick.

      Cheers.

      Zoe

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  10. I love a good apple turnover! I've been too scared to make them myself, but I think I just need to brave up and do it!

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  11. how great you're making your own puff pastry! can see that they are really flaky! This definately needs some patience to make it ..well done! Making apple turnovers did crossed my mind!

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  12. How delicious! Tasty looking turnover.

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  13. Gorgeous turnovers! Your homemade puff pastry is absolutely perfect. :)

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  14. That puff pastry dough looks seriously amazing! I wonder how possible would it be to do this dough in Singapore with the warm weather? I was doing Delia Smith's flaky pastry and it was quite hard to manage as the butter was melting away...

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  15. Wow Zoe, this turnover look fabulous, love the light and flaky dough...I wish I could have one of this now...
    Hope you are having a wonderful week :)

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  16. I feel like I'm missing out on Apple week - I've seen a gorgeous apple pie and now beautiful apple turnovers.

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  17. This look absolutely amazing! I love how you make everything from scratch as well :)

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  18. Mouthwatering flaky apple turnover...very beautiful clicks Zoe

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  19. Zoe, **clap*** ***clap*** ***clap***!!! Your apple turnovers turned out great! And thanks for the pictorial. You think I can handle this? Hah! Hah! Will KIV for my next project :)

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  20. I really appreciate the pictorials- pastry puff preparations look less intimidating this way. Thank you!

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  21. Zoe, what can I say here....No no must try to make this! The turnovers are lovely.

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  22. Your flaky apple turnover is really attractive ! I love this .

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  23. Wow you even made your own pastry, very hard working:D I had difficulty getting the pastry to stick!

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  24. I loovee these! Never made this before but I'm dying to try it :) Thanks for this recipe. Really really helpful!

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  25. No wonder, it's Bake Along again, no wonder I suddenly see so many interesting turnover recipes in 1 day! Zoe, I don't want to look at how much of butter had you used, I just want to try the output, haha! They look awesomely flaky!

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  26. Step by step illustrations, enjoy reading it.

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  27. I think you not only accomplished your challenge you accomplished them with flying colours by looking at the last picture! Well done!

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  28. My mouth is watering when I see your apple turnovers! Love how you made your own pastry dough...look so flaky! Gosh! Haha, you did your checklist good, all checked alright, great job Zoe! Gonna use your recipe when I'm gonna make apple turnovers next time. :))

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  29. Hi Zoe! You bake beautiful turnovers!

    If I attempt this, I would buy the puff pastry from the supermarket!! :D

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  30. Beautiful Job! and I think I can smell and taste it! (ha, ha...)

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  31. One of these days I really need to make my own puff pastry. I can buy good quality frozen, but it's expensive. And I do have the time to make my own. Besides, there's nothing better than an apple turnover. Good stuff - thanks.

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  32. Hello Hello. Thanks for joining my blog. I came by to check you out and I like this page. Fun stuff you have here. And I love your photo with the whisk.

    I'm following you now and you're on my food roll. I'll be back to see what you're up too.

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  33. Hmmm....yours look simply irresistible. Gosh, wish I can grab a few from here. haha.... Now, you've really tempted me to make some turnover this evening.
    Enjoy your day dear.
    Kristy

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  34. Hi~ I am so glad you stopped by and I'm so glad to have found your blog:) What wonderful recipes here! Can't wait to stop back and see what your whipping up! Lynn @ Turnips 2 Tangerines

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  35. Zoe, they certainly look better than those in Mac! I'm sure they taste better too. Yummy!

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  36. you are so good in baking! They look yummy!

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  37. Such perfect puff pastry! I will use your method tomorrow if I'm motivated enough to bake.

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  38. Just beautiful! Mm..yummy! What a wonderful dough.

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  39. That is seriously flaky!! Love your no-no list:):) I am so wanting to try my hands on flaky pastry..hoping to try it soon.

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  40. This is such a coincidence! I made apple dumpling and you made turnovers! I did cheat though. I made them with store bought puff pastry. Yours look amazing!

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  41. How many times have you made Puff pastry? How to keep the butter well sealed and not leaking out? I feel a little discouraged because the butter leaked at the first turn! :(

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    1. Hi Kelly,

      This is my first and only time making puff pastry from scratch. I reckon that cold and firm butter works the best with the least mess and so I made sure that butter and/or pastry were well chilled and firm at all steps before rolling them.

      Zoe

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    2. My pastry turned out well on the end! Thank you for the recipe!

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    3. Hi Kelly,

      I was little worried seeing your comment. Glad and relieve that it worked out well for you :D

      Zoe

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  42. Yum! My dad was always a big fan of apple desserts and now I'm becomming more of a fan. Oh, and I totally agree with your no no list. :)

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  43. Oh those turnovers look wonderful! oozing with appley goodness!
    Mary x

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  44. What a perfectly made apple turnovers my friend, so flaky :D

    Cheers
    CCU

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  45. Yr puff pastry looks good. I hv some puff pastry n u r giving me ideas. I never attempt making it. Always thought that its difficult top!

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  46. What a gorgeous presentation, so beautiful!
    The recipe looks delicious too:)

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  47. Zoe these look perfect and delicious!!

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  48. Hi Zoe, what a delectable-looking turnover! I've tried making all-butter puff pastry before but it was so messy because of the weather here in Singapore. After looking at your turnover, I wonder if I should give it a try again... perhaps in my air-con bedroom :)

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  49. Soooo delicious looking!!!!!!! I want to lick my computer screen!!!! Great job, they are perfect! Yummy!

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  50. Zoe, I have bookmarked many great recipes from your blog. I will plan and bake them one by one. These apple turnover looks great too, I never bake any puffs or turnover before, hoping to try it soon :)

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  51. My goodness, your apple turnover looks fantastic.

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  52. Wowsers...these look seriously delicious and eaten warm straight from the oven I bet they'd taste amazing! I'm really impressed with your pastry and love the fact they have baby food in them! :-)

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