Wednesday, July 29, 2015
Flour's Apple Turnovers
these cheese danishes before with laminated dough, and I really liked how they turned out, but as you can see from the picture, the turnovers had that flaky dough that I was so happy to achieve. I am only going to feature the dough today from Flour, Too, and Friday will have a filling for them from my chocolate cookbook. The apple turnovers pictured here were just filled with a tart apple sauce filling. Each apple turnover was 379 calories, and we gave these a perfect 10, although the chocolate ones were a bigger hit. This dough is kind of a lot of work, but it is definitely worth it. This recipe will make 20-22 turnovers, and I did 10 apple and 12 chocolate. Here's what to do:
1 3/4 c flour, plus lots for dusting and folding, probably another cup
1/2 t salt
6 T unsalted butter, plus 1 c unsalted butter, at room temperature
1/2 c ice water
1 egg, beaten
3 T sugar
In a stand mixer, combine the flour, salt and 6 T of butter and beat on low speed for 6-8 minutes, or until the butter is completely mixed into the flour. Add the water and mix on low for about 20-30 seconds more. Shape the dough into a 5 inch square, transfer the dough to a cookie sheet, and cover it with plastic wrap. Refrigerate the dough for 20-30 minutes.
Remove the dough from the fridge and place it on a generously floured surface. Press the dough into a rectangle about 8 inches wide and 5 inches tall. Roll the remaining 2 sticks of butter out to cover 1/2 of the dough, so 4 inches wide by 5 inches tall. Fold the bare half of the dough over the butter half of the dough and press to seal the butter between the dough. Turn the dough 90 degrees clockwise so the dough is 5 inches wide and 4 inches from top to bottom. Flour the dough on all sides.
Begin rolling the dough from side to side and top to bottom, ending with the rectangle about 15 inches wide and 10 inches tall. Fold into thirds like a letter, right side coming in, then left side. Rotate the dough clockwise 90 degrees, then repeat the rolling and folding process. After the second rolling and folding, return the dough to the refrigerator and rest the dough in the fridge for an hour.
Remove the dough from the refrigerator, and place it on a well floured surface. Have the long side facing you, and the folded seam on top. Roll out the dough into a rectangle 27 inches wide and 8 inches tall. Fold right side into thirds, then left side, then turn clockwise and repeat the rolling to 27 inches and folding. Return the dough to the refrigerator and chill for 1 hour more.
After the hour, roll it out to 27 x 8 inches again, fold into thirds again, rotate, then reroll it out to 27x8 inches again, refold, then cover and refrigerate for one more hour. After this last fold, the dough can be refrigerated for up to five days.
When ready to bake, preheat the oven to 350 and line a cookie sheet or two with parchment paper. Roll out the dough into a rectangle 28 x 12 inches. Cut the dough into 10 equal squares, then fill 1/2 half of the square diagonally with desired filling. Brush the egg on the bare side of the square along the edges, then pinch the edges together and press them with a fork. Brush the tops of the pastry with more egg, cut small slits in the tops to allow steam to escape, then sprinkle the tops with sugar. Bake for about one hour, then let cool. Serve.