Recipes

Apple Turnovers

Apple Turnovers Recipe - Bruno Albouze - THE REAL DEAL

Apple Turnovers Recipe
Traditional puff pastry requires enclosing butter in dough. In the inverted puff pastry the butter encloses the dough. One thing for sure is that inverted puff pastry bakes rather light and produces very flaky results and the ideal choice for filled applications such as apple turnovers and galettes, it stands up really well to the steam produced from the filling and therefore leaves virtually no traces of under baked dough. Puff pastry should be handled in a cool kitchen; below 70ºF (21ºC). Puff pastry freezes very well. Making your own is definitely something worth mastering. The best way to handle it is to make beurre manié and dough on day1. The foldings on day2 and the chaussons and filling on day3.

Inverted Puff Pastry
Makes ≈ 16 Servings.

Beurre manié
0.9 lb. (400g) unsalted European style butter* softened
1.1 cups (175g) all-purpose flour.

*European style butter (EB) has more fat, less water. It contains 84 to 86% fat content and it really makes a difference in laminated doughs such as puff pastry. It makes things flakier and tastier.

Dough / Détrempe
0.6 cup (150ml) cold water
1 tsp (5ml) white vinegar (optional but it prevents dough discoloration)
1 Tbsp (15g) salt
1 stick (110g) unsalted butter, melted but at room temp
1.2 cups (175g) all-purpose flour
1.2 cups (175g) bread flour.

Inverted Puff Pastry Method
For the beurre manié, in the stand mixer fitted with the paddle attachment mix the softened butter with flours until well combined. Roll beurre manié into a large rectangle ≈ 1/2-inch (1.3cm) thick) between two parchment papers and refrigerate until it has completely hardened.

For the dough, mix all ingredients together until just combined. Flatten dough into a square inside a large freezer bag and refrigerate completely. Both, beurre manié and dough can be made a day ahead.

Folding Process / Tourage (One single turn + one double + one single + one double).
Remove beurre manié and dough from the refrigerator. Flatten the dough to match with the size of the butter slab. Brush off any excess flour from the dough and place it in contact with the beurre manié. Flour work surface generously. Gently tap the to seal the dough and butter together and roll out into a 20inch (50cm) rectangle. Brush off any excess flour and fold into thirds (single turn/tour simple) then, flatten into a 8x11inch (20x28cm) rectangle, wrap up and chill for an hour to rest. Flour work surface lightly and roll out dough (keep the key on the right side) into a 28inch (72cm) rectangle. Fold in four (double turn/tour double). Wrap up and refrigerate an hour to rest. Repeat these 2 steps; one single and one double turn and store puff pastry in the refrigerator for up to 4 days for freeze for weeks.

During resting, gluten relaxes and become elastic again, making rolling easier and preventing the pastry from shrinking and becoming misshapen during baking. The inverted puff pastry is known to be more stable than the traditional one.

Apple Filling / Makes 8 Servings (using half of the puff pastry recipe).
The apple filling must not be runny otherwise it will create too much moisture; turning puff pastry into soggy slippers. Avoid commercial applesauce or cook it down to remove some of its original moisture. This filling is voluntarily low in sugar and flavored with a dash of vanilla. Avoid cinnamon – Only the taste of the apples triumph from the sweetness and silkiness of the golden delicious combined with the tartness and texture brought from the Granny Smith.

Compote /Applesauce
6 ea. /1lb. (450g) Golden Delicious apples, preferably organic and washed
1 tsp (5ml) vanilla extract or paste
1/4 cup (60ml) water

Chunky Apples
0.8 lb. (350g) Granny Smith apples, preferably organic and washed
1 Tbsp (15g) unsalted butter
1/3 cup (60g) brown or granulated sugar.

Method
Quarter unpeeled apples and remove seeds and stems. Microwave all ingredients for 10 minutes or steam until cooked through; covered. Blend until completely smooth. In a nonstick saucepan, cook compote for about 10 minutes on low heat to remove some of its moisture. Meanwhile, sauté Granny Smith with butter and sugar for 10 minutes on high heat. Drain and fold into the apple compote. Let cool completely; uncovered before using. Apple filling can be refrigerated for up to 6 days. However, best results if used within 12 hours.

Final Apple Turnovers Assembly
Flour lightly your work surface. Divide puff pastry in two pieces. Refrigerate the other half or freeze for later use. Roll out dough into a 14inch (35cm) square ≈ 3mm thick. Move the pastry around, lifting a little with your fingers under the sides to relax it. Do this often to prevent sticking. Divide dough into eight 4.5inch (12cm) disks ≈ 2 ounces (60g) each and chill to rest for about 15 min. Start with the rolling pin in the center of the disk and roll toward 12 to 6 o’clock back and forth; leaving both ends intact; that’s how you’ll get hundreds of featherweight layers of butter dough!. Brush off any excess flour and scoop out the chilled apple filling; 2 ounces (55 grams) per serving. Brush edges with water using a small brush and fold over and seal well using your finger tips. Flip turnovers onto a baking sheet lined with a silicone mat or parchment. Brush with egg wash and refrigerate for 30 minutes. Then, brush again making sure the egg wash is not dripping over the edges. Score using the back of the tip of a pairing knife an make a hole. Chill again until ready to bake. Unbaked apple turnovers can be refrigerated for up to 2 days or frozen for up to 3 months.

In oder to get a beautiful golden brown color and glossy finish. First, brush turnovers with egg wash twice. Second, begin baking at high temperature. Third, varnish hot turnovers with the simple syrup.

Egg wash
2 egg yolks mixed with a few drops of water. Or, 1 whole egg and 2 yolks beaten with a pinch of salt.

Simple Syrup
1/3 cup (60ml) water
1/3 cup (70g) sugar.
Bring to boil and let cool.

Baking
Preheat oven to 450ºF (230ºC). Bake apple turnovers for 5 min. Then, lower temp to 350ºF (180ºC) and continue baking for 30 minutes more. If using a convection oven the baking time may be shortened by 5 minutes. Brush hot chaussons with simple syrup. Serve just warm – Enjoy!

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