Apple Turnovers

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Home About Annie Featured Topics Categories Select Category It’s Fall Baking Time! Flaky Apple Turnovers Pumpkin Pie Bars Cinnamon Waffles with Caramelized Apples Pumpkin Spice Granola Apple Pie Cupcakes Flaky Apple Turnovers POSTED ON NOVEMBER 13, 2009 BY ANNIE 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 Entries RSS | Comments RSS

Transcript of Apple Turnovers

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Select Category

It’s Fall BakingTime!Flaky Apple Turnovers

Pumpkin Pie Bars

Cinnamon Waffles withCaramelized Apples

Pumpkin Spice Granola

Apple Pie Cupcakes

Flaky Apple TurnoversP O S T E D O N N O V E M B E R 1 3 , 2 0 0 9 B Y A N N I E

I feel pretty confident in my cooking and baking skills. While there are still tonsand tons of techniques and recipes I haven’t tried, I have decent success learningnew methods after researching thoroughly. For some reason though, truepastry has slightly intimidated me for some time. Finally I decided I justcouldn’t wait any longer and it was time to give it a try – after all, I finally havecounter space! These apple turnovers were a great choice for my first try atpastry and most definitely exceeded my expectations, which were alreadypretty high. I mean, I made my own puff pastry – how cool is that?! Grantedthis is actually a “quick” version (I still plan to try classic puff pastry soon), but Iwas so pleased with how these turned out. The pastry is flaky and buttery, andthe apple filling delicious and present in every bite. I had these every morningfor 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 andthen mixed with sugar and left to sit briefly to help draw out excess liquid. Thisensures that the pastry stays flaky and doesn’t get soggy from the juices of theapple. The shredding also helps to evenly distribute the filling throughout the

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turnover so that it is present in every bite.

Because I don’t want this process to seem too intimidating, this is a picture-heavy post to help guide you through, step by step. It’s really not so bad – let’smake turnovers!

Flaky Apple TurnoversPrinter-Friendly Version

Ingredients:For the puff pastry:3 cups (15 oz.) unbleached all-purpose flour1½ tbsp. sugar1½ tsp. salt1½ cups (24 tbsp.) cold unsalted butter, cut into ¼-inch cubes½ cup plus 1 tbsp. ice water2 tsp. lemon juice

For the filling:4 large Granny Smith apples (about 2 lbs.)1½ cups sugar3 tsp. lemon juice½ tsp. salt

For the topping:½ cup sugar2 tsp. ground cinnamon

Directions:To make the puff pastry, combine the flour, sugar and salt in the bowl of a foodprocessor fitted with the metal blade; pulse to combine. Add in about a quarterof the butter cubes and process until the butter is in dime-sized pieces, aboutfour 1-second pulses. Add the remaining butter and process to coat the cubeswith flour, about two 1-second pulses. Transfer the mixture to a medium sizemixing bowl.

Combine the ice water and lemon juice in a small bowl. Add half of the liquidto the flour and butter mixture, and toss just until combined. Keep adding theliquid, 1 tablespoon at a time, until the dough will clump together with yourhand. Turn the dough out onto a work surface. The dough will be dry andshaggy at this point.

To fraisage the dough, brace the heel of one hand against the work surface anddragging small portions of the dough forward in short, brisk strokes.

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Let’s see that one more time, shall we?

Gather the dough together into a rough mound, using a bench scraper ifnecessary (I just used my hands.)

Repeat the fraisage a second time.

Press the dough into an 8- by 4-inch rectangle, wrap in plastic, and refrigeratefor 1 hour.

Place the dough onto a lightly floured large piece of parchment paper and rollinto a 15- by 10-inch rectangle.

Fold the dough lengthwise into thirds.

Starting from the narrow end, loosely roll up the dough into a coil.

Press it to form a 6- by 5-inch rectangle.

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

Fold lengthwise into thirds.

Starting from the narrow end, loosely roll up the dough into a coil.

Press it to form a 6- by 5-inch rectangle. Wrap in plastic wrap and chill for atleast 1 hour.

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

To make the filling, peel the apples and grate them on the holes of a large boxgrater (I used my food processor with the shredding disc.) Combine the gratedapples, sugar, lemon juice and salt in a medium bowl. Remove one sheet of thedough squares from the refrigerator. Working with one square at a time, place2 tablespoons of the apple filling (squeezed of excess liquid) in the center of thedough.

Moisten two adjoining edges of the dough square with a finger dipped in theapple liquid, then fold the top portion of dough over the bottom, making sureto overlap the bottom portion by 1/8-inch. Crimp the edges of the turnoverwith a fork. Repeat with the remaining dough squares. Return the sheet ofturnovers to the fridge and repeat with the second sheet of dough squares. Refrigerate the filled turnovers 30 minutes, or cover with plastic wrap andrefrigerate for up to 24 hours.

While the turnovers are chilling, preheat the oven to 375° F. Combine the sugarand cinnamon in a small bowl and stir together until mixed well. Brush or mistthe turnovers lightly with water and sprinkle evenly with the cinnamon-sugarmixture.

Bake until golden brown, 30-35 minutes, rotating the sheets front to back andtop to bottom halfway through the baking time. Using a wide metal spatula,transfer the turnovers to a wire rack to cool. Serve warm or at roomtemperature.

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Source: adapted from Baking Illustrated

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39 ResponsesB E T C H A C A N T E A T J U S T O N E , O N N O V E M B E R 1 3 , 2 0 0 9 A T 2 : 4 5 P M S A I D :

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 toothweekness!) Your puff pastry looks airy and flaky and incredible and I’m inspiredto give it a try one day soon!

Katie

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L A U R E N , O N N O V E M B E R 1 3 , 2 0 0 9 A T 2 : 5 0 P M S A I D :

Gorgeous photos of the process… and the final product looks divine! Kudos formaking your own puff pastry.

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S U N N Y , O N N O V E M B E R 1 3 , 2 0 0 9 A T 3 : 5 0 P M S A I D :

Let me just say that turnovers (aka hand pies) are so beautiful to me! These lookdelicious!p.s. made the cupcakes and used 5tbsp of butter for the center; was right on theconsistency but it pulled away every so slightly from the sides of the cake –might do 4 1/2 T next time. LOVE THE FROSTING!!!

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J E A N N E T T E M . , O N N O V E M B E R 1 3 , 2 0 0 9 A T 4 : 2 8 P M S A I D :

wow…so much easier then the way I make puff pastry ….I put the butter insidethe dough and then fold roll and repeat a few times…it’s how I learned inculinary school and it’s a pain in the behind! I’m going to try this way thisweekend……I’m so excited….thanks for the step by step instructions!!! I LOVEYOUR SITE!

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J E L L I B E A N , O N N O V E M B E R 1 3 , 2 0 0 9 A T 4 : 2 9 P M S A I D :

I like this coiling method for quick puff pasty dough. I’d bookmarked a similar“rough” puff dough from Tartelette, but now I think I may use her largerquantity with your even quicker method. Thanks for sharing! Those appleturnovers look great!

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A D R I A N N E , O N N O V E M B E R 1 3 , 2 0 0 9 A T 4 : 4 7 P M S A I D :

this totally makes pastry seem easy! i may just have to try this tomorrow!as always, fabulous-adrianne

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K A T I E , O N N O V E M B E R 1 3 , 2 0 0 9 A T 4 : 5 4 P M S A I D :

these look great!! Thank you for the photos, they really help me and make meless intimidated to try new things!!

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J I L L , O N N O V E M B E R 1 3 , 2 0 0 9 A T 6 : 2 7 P M S A I D :

I echo what Adrianne said — you make it look so easy! Love the pictures of therolling and folding; that’s very helpful.

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M Y O P E N R O A D S , O N N O V E M B E R 1 3 , 2 0 0 9 A T 6 : 3 9 P M S A I D :

those are the neatest photos ever!!! thank you!!!

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K E L S E Y , O N N O V E M B E R 1 3 , 2 0 0 9 A T 7 : 5 6 P M S A I D :

Yay Annie! Welcome to the puff pastry club. I haven’t tried the regular versionyet, either. Part of me wants to so I can say I’ve done it, but the other part of meliked to quick version so much I’m not sure I need the full-length one! Theselook delicious!

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N U T M E G N A N N Y , O N N O V E M B E R 1 3 , 2 0 0 9 A T 9 : 3 3 P M S A I D :

Congrats on making your own pastry! I have made puff pastry a few time. Thelast time I did it (for Daring Bakers) I totally failed. I’m so glad yours turned

out. Those turnovers look delicious….

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S T A C I E , O N N O V E M B E R 1 3 , 2 0 0 9 A T 1 0 : 1 6 P M S A I D :

These look delicious. I have never made puff pastry before but I would love togive these a try.

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C H E R Y L , O N N O V E M B E R 1 3 , 2 0 0 9 A T 1 1 : 0 5 P M S A I D :

another one to try! i love having all the pics to see if mine, when i make it, lookssimilar! have a great weekend!

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S T A C Y , O N N O V E M B E R 1 3 , 2 0 0 9 A T 1 1 : 3 1 P M S A I D :

Those look absolutely perfect! I agree, the step-by-step instructions with photosis really helpful. If I hadn’t already gone through 1.5 pounds of butter this week,I would make these today!

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C I N N A M O N Q U I L L , O N N O V E M B E R 1 4 , 2 0 0 9 A T 3 : 0 2 A M S A I D :

Nice work! I am definitely going to try a GF version of this. I’ve made croissantsbefore but I’d like to try a pastry without yeast so I can use it for pies and tarts.Gorgeous (and helpful!) photos, too.

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R I V E R S , O N N O V E M B E R 1 4 , 2 0 0 9 A T 7 : 0 7 A M S A I D :

I am a new reader. Very excited about all your posts. Thank you for all thepictures. That really helps me have the confidence to try these.

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M A G G I E D , O N N O V E M B E R 1 4 , 2 0 0 9 A T 5 : 4 3 P M S A I D :

genius photos. I HAVE tried making proper puff pastry before and it was such along messy process with disappointing results. This, however, looks great. I shalluse it to make Mincemeat Pies at Christmas

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B A R B A R A , O N N O V E M B E R 1 5 , 2 0 0 9 A T 2 : 1 6 P M S A I D :

Annie — have you ever made this recipe with purchased puff pastry? Would yousay it was worth the effort (I don’t ask that about many things, but puff pastry— I wonder)?

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A N N I E , O N N O V E M B E R 1 6 , 2 0 0 9 A T 1 : 0 2 A M S A I D :

Hi Barbara,No, I’ve only tried this with the homemade puff pastry. I thought it wascompletely worth the effort, because to be perfectly honest, it didn’t seem thatbig of an effort. It is a “quick” puff pastry so it is not as labor-intensive as thetraditional method. I have never really loved store-bought puff pastry though,so to me this seems worlds better. Annie

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J A C Q U E L I N E , O N N O V E M B E R 1 5 , 2 0 0 9 A T 1 0 : 4 2 P M S A I D :

These look amazingly good. Mmmmmm!I remember making puff pastry at school and I enjoyed making it, I think Iwould just buy it now. Life is sometimes too short. Although, I did love yourste-by-step photos

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J A M I E , O N N O V E M B E R 1 6 , 2 0 0 9 A T 1 : 0 3 A M S A I D :

gorgeous photos…these look heavenly!

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J A N E , O N N O V E M B E R 1 6 , 2 0 0 9 A T 1 : 3 6 A M S A I D :

Wow! Wonderful detail and fabulous photo tutorial! Love this post.Jane

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B A K E I N P A R I S , O N N O V E M B E R 1 8 , 2 0 0 9 A T 8 : 0 7 A M S A I D :

Annie, your blog is fantastic! Love this apple turnovers! Thank you for sharingwith us RegardsKris

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A V A N I K A ( Y U M S I L I C I O U S B A K E S ) , O N N O V E M B E R 2 3 , 2 0 0 9 A T 8 : 3 5 A M

S A I D :

Thanks for the step by step. I’ve always wanted to make turnovers, this post isgoing to come super handy then!

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K A T I E , O N D E C E M B E R 7 , 2 0 0 9 A T 4 : 2 2 P M S A I D :

I made these yesterday to use up the last of my fall apples – they were deliciousand 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. I made the whole recipe and then flash froze about half ofthe pastries so I am hoping that they will turn out just as well as the first batch.Great post!

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A M B E R K A , O N J A N U A R Y 1 0 , 2 0 1 0 A T 2 : 1 9 A M S A I D :

I made these for the coffee shop where I work and they were great! Best part – Icould make them up the night before and just throw them in the oven the nextmorning – leaving me time to bake scones & biscuits. I love the grated apple idea– I threw in some fresh cranberries which gave them great color and a little tartspark!Thanks!!

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A N D R E A R . , O N J U N E 1 , 2 0 1 0 A T 9 : 5 2 P M S A I D :

I can’t wait to try this! Thank you!

R E P L Y

V A L E R I A , O N S E P T E M B E R 2 7 , 2 0 1 0 A T 5 : 4 1 P M S A I D :

Annie,My Food processor is not big enough to mix the first steps of the puff pastry.Can I use my stand mixer or blender instead?

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A N N I E , O N S E P T E M B E R 2 7 , 2 0 1 0 A T 5 : 4 6 P M S A I D :

You could certainly try it but I can’t guarantee you’ll have the same result.Blender seems like a bad idea.

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H A L E Y , O N S E P T E M B E R 3 0 , 2 0 1 0 A T 8 : 0 0 A M S A I D :

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! Thankyou so much!

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A N N I E , O N S E P T E M B E R 3 0 , 2 0 1 0 A T 1 2 : 3 3 P M S A I D :

All the time! I usually split the finished block in half because a whole block is alot of puff pastry. Then I just wrap really well and keep it frozen. I haven’tbought puff pastry from the store since I started doing this, it doesn’t even

compare!

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H A L E Y , O N S E P T E M B E R 3 0 , 2 0 1 0 A T 6 : 1 1 P M S A I D :

Ok thank you! I’m about to start making it right now!

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E I R E A N N , O N O C T O B E R 3 , 2 0 1 0 A T 7 : 2 4 P M S A I D :

Thanks for the awseome recipe! I made them this weekend and my family lovedthem! They are the perfect fall treat!!

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R E A G A N @ R E C I P E S M A D E M Y W A Y , O N O C T O B E R 9 , 2 0 1 0 A T 1 1 : 3 2 P M S A I D :

Hey Annie! Just wondering, for other recipes that call for puff pastry, would youuse this same recipe INCLUDING the lemon juice??

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A N N I E , O N O C T O B E R 1 0 , 2 0 1 0 A T 1 2 : 1 0 P M S A I D :

Yes, since it is one of the ingredients for the puff pastry itself.

R E P L Y

C H E L S E A , O N O C T O B E R 1 0 , 2 0 1 0 A T 1 0 : 5 6 P M S A I D :

hi annie:-) i don’t own a food processor, could i use a pastry blender to cut upthe butter instead? i use one for making pie crust, but didn’t know if it was adifferent process:-) thanks!

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A N N I E , O N O C T O B E R 1 0 , 2 0 1 0 A T 1 0 : 5 8 P M S A I D :

In theory you can though I’m not sure it will work quite as well. It’s one thingwith pie dough but with this quantity of ingredients and the whole thing beingmore temperamental than pie dough, I just can’t say. The only way to know istry it and see.

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C A N D A C E , O N O C T O B E R 2 3 , 2 0 1 0 A T 1 2 : 1 5 A M S A I D :

I brought these into work the other day and everyone raved about how greatthey were. Thanks for the great recipe and wonderful instructions on the puffpastry!

R E P L Y

D E B , O N N O V E M B E R 9 , 2 0 1 0 A T 7 : 4 0 P M S A I D :

LOOKS AMAZING!!

R E P L Y

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