I’m significantly keen on the free-form turnover, since one could make it any dimension and form, from mini to gargantua. Spherical is fairly, however both sq. or rectangular is extra sensible as a result of it makes use of much less dough and the leftovers are evenly formed and due to this fact simply was decorations.
For 1 giant turnover about 9 by 9 inches (23 x 23 cm), serving 6 to eight
Candy pie dough (Pate brisée positive, sucrée)
- 1 ½ cups (215 g) all-purpose flour, unbleached most popular
- ½ cup (70 g) plain bleached cake flour
- 1 ½ sticks (6 ounces or 170 g) chilled unsalted butter and a pair of tablespoons shortening
- 2 tablespoons sugar
- ¼ teaspoon salt
- ½ cup (1 dL), extra or much less, iced water
Different substances for the turnover
- 4 to five apples that can maintain their form in cooking, akin to Golden Scrumptious, Rome Magnificence, Newton, Monroe, Northern Spy
- 3 tablespoon or extra sugar
- ½ teaspoon, roughly, powdered cinnamon (optionally available)
- The grated rind and the juice of ½ lemon (optionally available)
- 1 teaspoon or extra melted butter
- Egg glaze (1 egg crushed in a cup with 1 teaspoon water)
The dough
In fact you may make the dough by hand or in an electrical mixer, however the meals processor is sensationally quick and foolproof utilizing these proportions. Proceed as follows: With metallic blade in place, measure the flours into the bowl of the machine, minimize the butter quickly into items the dimensions of your little-finger joint, and drop into the flour, together with the sugar shortening, and salt. Utilizing the on-off flick approach lasting ½ second, press 7 to eight flicks, simply to begin breaking apart the butter.
Then, with water poised over opening of machine, flip it on and pour in all however 1 tablespoon of the iced water. Course of in spurts, on and off, simply till dough begins to mass collectively however continues to be tough with some unformed bits. Flip it out onto your work floor and mass collectively quickly with the heel of 1 hand right into a considerably tough cake. (Dough ought to be pliable — neither dry and arduous nor, alternatively, sticky. Pat in sprinkles extra of all-purpose flour if sticky; minimize into items and sprinkle on droplets extra water if dry and arduous, then re-form right into a cake). Wrap in plastic and refrigerate for no less than an hour, to congeal the butter within the dough so that it’s going to roll simply, and to permit the flour particles to soak up the water so that it’s going to deal with properly and bake correctly.
Could also be made 2 or 3 days prematurely and refrigerated — however when you’ve got used unbleached flour it can regularly flip grayish; it could nonetheless be baked at that time if solely mildly discolored since it can whiten within the oven. Or freeze the dough, which is the very best plan whenever you wish to have prepared dough obtainable; defrost at room temperature or in a single day within the fridge — dough ought to be chilly and agency for simple rolling.
The apples
Quarter, core, and peel the apples, then minimize into thinnish lengthwise slices. Toss in a mixing bowl with sugar and optionally available cinnamon and lemon rind and juice. Cowl with plastic wrap and let macerate for 20 minutes or longer, in order that apples will exude their extra juices.
Forming the turnover
(All the time work quickly from right here on to forestall the dough from softening; if it turns into troublesome to deal with, refrigerate it directly for 20 minutes or so, then proceed). Roll the chilled dough right into a rectangle 20 inches lengthy, and 10 inches large (50 x 25 cm) and trim off the perimeters with a pastry wheel or a knife — refrigerate trimmings for decorations later.
Flippantly flour floor of dough, fold in half finish to finish, and heart on the buttered pastry sheet. Place a bit of wax paper at fringe of fold, and unfold high of dough onto paper. Paint a border of chilly water across the 3 edges of the underside piece and pile the apples onto it, leaving a ¾-inch (2-centimeter) border free on the 3 edges. Sprinkle on extra sugar, and a tablespoon or so of melted butter. Flip high of dough over onto the apples, and press edges firmly collectively, to seal. Flip up the three edges throughout, then press a design into them (to seal additional) with the tines of a desk fork and, if you want, press an ornamental edging throughout these sides with the again of a knife.
You probably have time, it’s a good suggestion at this level to refrigerate the turnover (lined evenly with plastic wrap) for half an hour (or for a number of hours); it can bake extra evenly when the dough has had time to chill out, and also you, in flip, can have time to show your leftover bits of dough right into a mock puff pastry which can rise right into a splendid design.
Mock puff pastry decorations
(For massed scraps about the dimension of a half tennis ball)
Knead leftover uncooked pastry scraps briefly right into a cake, roll right into a rectangle, and unfold 1 teaspoon of butter down two-thirds of its size. Fold into 3 as if folding a enterprise letter; repeat with one other roll and fold (however omit butter) 2 extra occasions. For the straightforward decorations I used on this turnover, roll out once more right into a rectangle about 10 inches (25 centimeters) large. Refrigerate, lined, till prepared to make use of.
Adorning and baking the turnover
Preheat oven to 400°F/200°C. Paint high of turnover evenly with chilly water. To simulate wrapping ribbon in your turnover “parcel,” crisscross 2 strips of dough, laying them from nook to nook, lay 1 crosswise from high to backside, and a remaining one horizontally. Loop the ultimate strip right into a unfastened knot and place on high. Pierce 2 steam holes 1/16 inch (¼ centimeter) in diameter in high of dough with the purpose of a knife, happening by the dough to the apples. Paint high of dough and decorations with a coating of egg glaze, wait a second, and paint on one other coat. (Egg glaze goes on simply the second earlier than baking). Make crosshatchings within the glaze with the again of a knife or the tines of a desk fork to provide it a extra fascinating texture when baked.
Set turnover within the center degree of preheated oven and bake for 20 minutes, then verify to see whether it is browning an excessive amount of. It bakes 35 to 40 minutes in all and does finest at excessive warmth so the pastry will crisp; if it appears to be cooking too quick, flip oven down a bit and/or cowl high of turnover loosely with foil. It’s completed when backside has browned properly and when juices start to bubble out of steam holes.
Take away from oven and slide it out onto a rack. Serve scorching, heat, or chilly. You could want to accompany the turnover with vanilla ice cream, contemporary cream, evenly whipped and sweetened cream, or custard sauce.
Remarks:
Different sizes, different fillings
You may, after all, make turnovers any dimension and form you want, and you need to use all kinds of fillings so long as they aren’t too juicy. All the time macerate contemporary fruit first with sugar and lemon to power out their extra juices, and a really juicy fruit ought to first be cooked. Canned fruits or jams bake effectively in turnovers, as do all kinds of dried nut and fruit mixtures.
Youngster, J. (1974). Journal, 1974. [Unpublished journal]. Papers of Julia Youngster, 1925-1993(MC 644, merchandise 53). Schlesinger Library on the Historical past of Girls in America, Radcliffe Institute.
