Don’t worry if the filling is still showing on the sides. Bring the corners of dough together and pinch to seal. Place the pastry pieces on a baking sheet and spoon a dollop of cherry filling in the center of each. Make sure that the filling is cooled down before assembling the apple turnovers. I start the cherry turnovers recipe with puff pastry, by cutting the puff pastry into squares. It’s the same apple pie filling I use in my apple pie recipe. Fold one corner over filling to the opposite corner, forming a triangle press edges with a. Spoon 1/4 cup apple mixture diagonally over half of each square to within 1/2 in. Roll each sheet into a 12-inch square cut each sheet into 4 equal squares. I like to use both for a mix of sweetness and tartness. On a lightly floured surface, unroll pastry sheets. You can also refrigerate all the assembled turnovers for 30 minutes prior to baking.įor the apple filling, you only need about 3 large Honeycrisp apples and 1 Granny Smith apple.Return the assembled ones to the fridge as you work on the next ones. Press together pastry edges with your fingers, give the pastry half a turn and roll out lightly again until the pastry is 4 mm thick (same size before you dotted with butter). After cutting each puff pastry square, refrigerate them as you assemble each turnover so they stay cold. Fold the pastry into three portions, bringing the end without butter to the center, then folding down the other third.Thaw in the fridge for 3-4 hours OR at room temperature for a max of 35-40 minutes. Proper thawing: Puff pastry comes frozen.Here are a few ways to ensure the puff pastry stays cold: Sprinkle some cinnamon and sugar on top of the filling. Spoon apple pie filling int the corner of each square. Step 5 – Cutting Vents: prevent soggy center by cutting a few vents on the turnovers’ surface to allow moisture escape while baking.THE one to keep in mind when baking with puff pastry: it has to stay COLD! This is important so that the butter doesn’t incorporate with the flour, and instead create pockets of steam within the layers that will result in that amazing flaky texture. Unroll pastry sheets and cut each sheet into 4 equal square pieces. Preheat Oven to 400☏: be sure to place the apple turnovers in the oven after it reaches 400☏, the pastry will puff a little more this way.Ĥ. The ones with chunks work better, but the ones without chunks worked fine too.ģ. Chunks vs No Chunks: we tried using applesauce with apple chunks and smooth applesauce without chunks. All-Butter Puff Pastry: when you purchase pre-made puff pastry sheets, find high quality ones made with only butter (no shortening). Bake at 400 Degrees for 18-20 minutes or until golden brown. Place on parchment paper lined baking sheet. Using a fork to press seams together and seal edges each turnover. So, we keep a couple of pre-made puff pastry sheets in our freezer for those emergency craving days or friends-coming-over-soon-and-we-need-desserts-NOW days. Use an egg wash on the edges and fold over pastry forming a triangle. Then fold raspberry turnovers into triangles, and press edges with a fork to seal. Next fill each puff pastry with 2-3 tablespoons of fresh raspberry filling. That’s why high quality store-bought all butter puff pastry is a huge lifesaver! After that, cut each sheet of puff pastry into 4 squares. Bake until golden brown, 18 to 22 minutes. Brush the turnovers lightly with water and sprinkle evenly with the cinnamon sugar. Combine the sugar and cinnamon in a small bowl. Mix frequently to coat with butter and avoid burning any pieces. Melt the butter in a large pan over medium heat then add the apples and cook for a few minutes to begin softening. Homemade puff pastry is not too complicated to make, but it takes hours of labor and patience. When ready to bake, preheat oven to 375 degrees F and adjust oven rack to upper-middle position. Preheat oven to 400F then peel your apples, cut the flesh from the core and dice into smaller pieces about 1/4 inch thick. It’s really a humble mixture of flour, butter, and water. No doubt that buttery puff pastry is addictive. Or even Gordon Ramsay’s famous Beef Wellington.
Tarts, pies, strudels, turnovers, palmiers… The satisfaction from a bite of a light, flaky, and crisp puff pastry treat.
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