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Flaky Apple Turnovers

It’s Fall Baking Time!
Flaky Apple Turnovers

Pumpkin Pie Bars

Cinnamon Waffles with Caramelized Apples

Pumpkin Spice Granola

I feel pretty confident in my cooking and baking skills. While there are still tons and tons of techniques and recipes I haven’t tried, I have decent success learning new methods after researching thoroughly. For some reason though, true pastry has slightly intimidated me for some time. Finally I decided I just couldn’t wait any longer and it was time to give it a try – after all, I finally have counter space! These apple turnovers were a great choice for my first try at pastry and most definitely exceeded my expectations, which were already pretty high. I mean, I made my own puff pastry – how cool is that?! Granted this is actually a “quick” version (I still plan to try classic puff pastry soon), but I was so pleased with how these turned out. The pastry is flaky and buttery, and the apple filling delicious and present in every bite. I had these every morning for breakfast until they were gone and let me tell you, that was a sad, sad morning. Cereal cannot even begin to compare. The method for making the apple filling is genius. The apple is shredded and then mixed with sugar and left to sit briefly to help draw out excess liquid. This ensures that the pastry stays flaky and doesn’t get soggy from the juices of the apple. The shredding also helps to evenly distribute the filling throughout the

Apple Pie Cupcakes

sugar and salt in the bowl of a food processor fitted with the metal blade. cut into " -inch cubes ! cup plus 1 tbsp. step by step. until the dough will clump together with your hand. combine the flour. sugar 1! tsp. Turn the dough out onto a work surface. salt For the topping: ! cup sugar 2 tsp. Add half of the liquid to the flour and butter mixture. ground cinnamon Directions: To make the puff pastry. brace the heel of one hand against the work surface and dragging small portions of the dough forward in short. Keep adding the liquid. this is a pictureheavy post to help guide you through. brisk strokes.) unbleached all-purpose flour 1! tbsp. Sign me up! Top Posts Holiday Baking Inspiration Cappuccino Fudge Chocolate Candy Cane Cake Christmas Cookies To fraisage the dough. Because I don’t want this process to seem too intimidating.) cold unsalted butter. lemon juice ! tsp.turnover so that it is present in every bite. Blogroll Bake at 350 Brown Eyed Baker Confections of a Foodie Bride David Lebovitz Elly Says Opa! Food Gawker Joy the Baker Pennies on a Platter Pink Parsley Catering Smells Like Home Smitten Kitchen Tartlette The Pioneer Woman Cooks Use Real Butter Subscribe By Email Enter your email address to subscribe to this blog and receive notifications of new posts by email. 1 tablespoon at a time. pulse to combine. salt 1! cups (24 tbsp. The dough will be dry and shaggy at this point. and toss just until combined. about four 1-second pulses. Add in about a quarter of the butter cubes and process until the butter is in dime-sized pieces. lemon juice For the filling: 4 large Granny Smith apples (about 2 lbs. about two 1-second pulses. Transfer the mixture to a medium size mixing bowl. .) 1! cups sugar 3 tsp. ice water 2 tsp. Combine the ice water and lemon juice in a small bowl. Add the remaining butter and process to coat the cubes with flour. It’s really not so bad – let’s make turnovers! Flaky Apple Turnovers Printer-Friendly Version Ingredients: For the puff pastry: 3 cups (15 oz.

shall we? . 2007present.Chocolate Covered Marshmallow Cookies Copyright Information © Annie's Eats. provided that full and clear credit is given to Annie and Annie's Eats with appropriate and specific direction to the original content. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used. Custom Blog Design by Delicious Design Studio Let’s see that one more time.

using a bench scraper if necessary (I just used my hands.) Repeat the fraisage a second time. .Gather the dough together into a rough mound.

Press the dough into an 8. wrap in 4-inch rectangle. and refrigerate for 1 10-inch rectangle. . Place the dough onto a lightly floured large piece of parchment paper and roll into a 15.

.Fold the dough lengthwise into thirds. loosely roll up the dough into a coil. Starting from the narrow end.

by 5-inch rectangle.) .Press it to form a 6. and refrigerate until it becomes workable. Roll the dough out into a 15by 10-inch rectangle. Repeat the rolling and folding process once more. cover with plastic wrap. transfer it to a baking sheet or cutting board. (If at any point in the rolling and folding process the dough becomes too sticky or difficult to work with.

.Fold lengthwise into thirds. Starting from the narrow end. Wrap in plastic wrap and chill for at least 1 5-inch rectangle. Press it to form a 6. loosely roll up the dough into a coil.

trim and cut the dough into twelve 5-inch squares.Roll the dough into a 20. (If they aren’t all perfect squares. Line 2 baking sheets with parchment 15-inch rectangle.) Refrigerate the dough squares while you make the filling. . about 1/8-inch thick. it is okay – you can cover it up once you fold them over. and place 6 on each sheet.

sugar. . lemon juice and salt in a medium bowl. place 2 tablespoons of the apple filling (squeezed of excess liquid) in the center of the dough.) Combine the grated apples. peel the apples and grate them on the holes of a large box grater (I used my food processor with the shredding disc. Working with one square at a time. Remove one sheet of the dough squares from the refrigerator.To make the filling.

Refrigerate the filled turnovers 30 minutes.Moisten two adjoining edges of the dough square with a finger dipped in the apple liquid. Combine the sugar and cinnamon in a small bowl and stir together until mixed well. preheat the oven to 375° F. Return the sheet of turnovers to the fridge and repeat with the second sheet of dough squares. then fold the top portion of dough over the bottom. Using a wide metal spatula. Bake until golden brown. 30-35 minutes. Crimp the edges of the turnover with a fork. Serve warm or at room temperature. transfer the turnovers to a wire rack to cool. rotating the sheets front to back and top to bottom halfway through the baking time. making sure to overlap the bottom portion by 1/8-inch. Repeat with the remaining dough squares. Brush or mist the turnovers lightly with water and sprinkle evenly with the cinnamon-sugar mixture. or cover with plastic wrap and refrigerate for up to 24 hours. . While the turnovers are chilling.

2009 A T 2: 45 PM SA ID : Annie thank you for all of the great photos here! Pastry and I don’t get along (which may be a good thing because pastry would be my #1 sweet tooth weekness!) Your puff pastry looks airy and flaky and incredible and I’m inspired to give it a try one day soon! . D ESSER T « Orange Cranberry White Chocolate Biscotti S’mores Cupcakes » Like 4 bloggers like this post.Source: adapted from Baking Illustrated Share this: Reddit StumbleUpon Print Email 1 Facebook Digg Possibly related posts: (automatically generated) Baked Brie en Croûte with Apple Compote Caramel Apple Cheescake Pie Apple Cranberry Galette Tuesdays with Dorie: Flaky Apple Turnovers F ILED U ND ER : A PPLES. 39 Responses B ET CHA CA NT EA T J U ST ONE. O N NO VEMBER 13.

fabulous -adrianne REPLY K A T I E. made the cupcakes and used 5tbsp of butter for the center. The last time I did it (for Daring Bakers) I totally failed.Katie REPLY LA U REN. 2009 A T 4: 54 PM SA ID : these look great!! Thank you for the photos. LOVE THE FROSTING!!! REPLY J EA NNET T E M. but now I think I may use her larger quantity with your even quicker method. 2009 A T 2: 50 PM SA ID : Gorgeous photos of the process… and the final product looks divine! Kudos for making your own puff pastry. 2009 A T 6: 39 PM SA ID : those are the neatest photos ever!!! thank you!!! REPLY K ELSEY . I haven’t tried the regular version yet. I’d bookmarked a similar “rough” puff dough from Tartelette. 2009 A T 7: 56 PM SA ID : Yay Annie! Welcome to the puff pastry club.I put the butter inside the dough and then fold roll and repeat a few times…it’s how I learned in culinary school and it’s a pain in the behind! I’m going to try this way this weekend……I’m so excited…. 2009 A T 4: 47 PM SA ID : this totally makes pastry seem easy! i may just have to try this tomorrow! as always. I’m so glad yours turned . either. O N NO VEMBER 13. 2009 A T 9: 33 PM SA ID : Congrats on making your own pastry! I have made puff pastry a few time. 2009 A T 3: 50 PM SA ID : Let me just say that turnovers (aka hand pies) are so beautiful to me! These look delicious! p. O N NO VEMBER 13. O N NO VEMBER 13. REPLY SU NNY . O N NO VEMBER 13. REPLY MY OPEN ROA DS.thanks for the step by step instructions!!! I LOVE YOUR SITE! REPLY J ELLI B EA N. 2009 A T 6: 27 PM SA ID : I echo what Adrianne said — you make it look so easy! Love the pictures of the rolling and folding. O N NO VEMBER 13. 2009 A T 4: 29 PM SA ID : I like this coiling method for quick puff pasty dough. O N NO VEMBER 13.s. that’s very helpful. Part of me wants to so I can say I’ve done it. . O N NO VEMBER 13. 2009 A T 4: 28 PM SA ID : wow…so much easier then the way I make puff pastry …. was right on the consistency but it pulled away every so slightly from the sides of the cake – might do 4 1/2 T next time. O N NO VEMBER 13. O N NO VEMBER 13. they really help me and make me less intimidated to try new things!! REPLY J I LL. Thanks for sharing! Those apple turnovers look great! REPLY A DRI A NNE. O N NO VEMBER 13. but the other part of me liked to quick version so much I’m not sure I need the full-length one! These look delicious! REPLY NU T MEGNA NNY .

No. 2009 A T 10: 42 PM SA ID : These look amazingly good. Those turnovers look delicious…. O N NO VEMBER 14. O N NO VEMBER 13.out.5 pounds of butter this week. I did love your ste-by-step photos REPLY J A MI E. I shall use it to make Mincemeat Pies at Christmas REPLY B A RB A RA . when i make it. REPLY CHERY L. If I hadn’t already gone through 1. REPLY ST A CI E. This. Annie REPLY J A CQU ELI NE. 2009 A T 11: 31 PM SA ID : Those look absolutely perfect! I agree. I thought it was completely worth the effort. I think I would just buy it now. I would make these today! REPLY CI NNA MONQU I LL. 2009 A T 10: 16 PM SA ID : These look delicious. O N NO VEMBER 13. REPLY RI V ERS. I have never really loved store-bought puff pastry though. It is a “quick” puff pastry so it is not as labor-intensive as the traditional method. O N NO VEMBER 13. but puff pastry — I wonder)? REPLY A NNI E. 2009 A T 1: 02 A M SA ID : Hi Barbara. O N NO VEMBER 15. 2009 A T 5: 43 PM SA ID : genius photos. I’ve only tried this with the homemade puff pastry. Life is sometimes too short. 2009 A T 7: 07 A M SA ID : I am a new reader. 2009 A T 1: 03 A M SA ID : gorgeous photos…these look heavenly! REPLY . REPLY MA GGI E D. Although. looks great. O N NO VEMBER 14. 2009 A T 2: 16 PM SA ID : Annie — have you ever made this recipe with purchased puff pastry? Would you say it was worth the effort (I don’t ask that about many things. the step-by-step instructions with photos is really helpful. 2009 A T 11: 05 PM SA ID : another one to try! i love having all the pics to see if mine. Very excited about all your posts. too. That really helps me have the confidence to try these. I HAVE tried making proper puff pastry before and it was such a long messy process with disappointing results. Thank you for all the pictures. so to me this seems worlds better. O N NO VEMBER 15. O N NO VEMBER 14. Gorgeous (and helpful!) photos. it didn’t seem that big of an effort. however. O N NO VEMBER 16. 2009 A T 3: 02 A M SA ID : Nice work! I am definitely going to try a GF version of this. I have never made puff pastry before but I would love to give these a try. I’ve made croissants before but I’d like to try a pastry without yeast so I can use it for pies and tarts. Mmmmmm! I remember making puff pastry at school and I enjoyed making it. O N NO VEMBER 16. looks similar! have a great weekend! REPLY ST A CY . because to be perfectly honest.

2010 A T 5: 46 PM SA ID : You could certainly try it but I can’t guarantee you’ll have the same result. Then I just wrap really well and keep it frozen. O N SEPTEMBER 27. Can I use my stand mixer or blender instead? REPLY A NNI E. ON NO VEMBER 23. 2009 A T 1: 36 A M SA ID : Wow! Wonderful detail and fabulous photo tutorial! Love this post. Blender seems like a bad idea. REPLY HA LEY . O N JA NU A R Y 10.J A NE. O N NO VEMBER 18. Jane REPLY B A K E I N PA RI S. I love the grated apple idea – I threw in some fresh cranberries which gave them great color and a little tart spark! Thanks!! REPLY A NDREA R. 2009 A T 8: 07 A M SA ID : Annie. this post is going to come super handy then! REPLY K A T I E. I haven’t bought puff pastry from the store since I started doing this. your blog is fantastic! Love this apple turnovers! Thank you for sharing with us Regards Kris REPLY A V A NIK A SA ID : (Y U MSILICIOU S B A K ES). My Food processor is not big enough to mix the first steps of the puff pastry. 2010 A T 5: 41 PM SA ID : Annie. I made the whole recipe and then flash froze about half of the pastries so I am hoping that they will turn out just as well as the first batch. it doesn’t even . O N D ECEMBER 7. 2010 A T 9: 52 PM SA ID : I can’t wait to try this! Thank you! REPLY V A LERI A . 2010 A T 12: 33 PM SA ID : All the time! I usually split the finished block in half because a whole block is a lot of puff pastry. . O N SEPTEMBER 30. 2010 A T 8: 00 A M SA ID : Hi Annie! I was wondering if you’ve ever tried freezing the puff pastry dough? This would be such a great thing to have on hand whenever you need it! Thank you so much! REPLY A NNI E. O N JU NE 1. 2010 A T 2: 19 A M SA ID : I made these for the coffee shop where I work and they were great! Best part – I could make them up the night before and just throw them in the oven the next morning – leaving me time to bake scones & biscuits. I’ve always wanted to make turnovers. O N NO VEMBER 16. O N SEPTEMBER 30. 2009 AT 8:35 AM Thanks for the step by step. O N SEPTEMBER 27. Great post! REPLY A MB ERK A . 2009 A T 4: 22 PM SA ID : I made these yesterday to use up the last of my fall apples – they were delicious and a huge hit! I thought the pastry method was quick and actually pretty easy (thanks so much for your pictures it made the process much less intimidating!) and tasted delicious.

It’s one thing with pie dough but with this quantity of ingredients and the whole thing being more temperamental than pie dough. 2010 A T 10: 58 PM SA ID : In theory you can though I’m not sure it will work quite as well. I just can’t say. 2010 A T 6: 11 PM SA ID : Ok thank you! I’m about to start making it right now! REPLY EIREA NN. O N SEPTEMBER 30. O N O CTO BER 9. 2010 A T 7: 40 PM SA ID : LOOKS AMAZING!! REPLY Leave a Reply Your email address will not be published. O N NO VEMBER 9. O N O CTO BER 10. The only way to know is try it and see. for other recipes that call for puff pastry. O N O CTO BER! REPLY HA LEY . O N O CTO BER 23. 2010 A T 12: 10 PM SA ID : Yes. could i use a pastry blender to cut up the butter instead? i use one for making pie crust. but didn’t know if it was a different process:-) thanks! REPLY A NNIE. would you use this same recipe INCLUDING the lemon juice?? REPLY A NNIE. 2010 A T 10: 56 PM SA ID : hi annie:-) i don’t own a food processor. REPLY CA NDA CE. since it is one of the ingredients for the puff pastry itself. 2010 A T 7: 24 PM SA ID : Thanks for the awseome recipe! I made them this weekend and my family loved them! They are the perfect fall treat!! REPLY REA GA N @ RECIPESMA DEMY WA Y . Thanks for the great recipe and wonderful instructions on the puff pastry! REPLY DEB . Required fields are marked * Name * Email * Website Comment You may use these HTML tags and attributes: <a href="" title=""> <abbr . REPLY CHELSEA . O N O CTO BER 10. O N O CTO BER 10. 2010 A T 11: 32 PM SA ID : Hey Annie! Just wondering. 2010 A T 12: 15 A M SA ID : I brought these into work the other day and everyone raved about how great they were.

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