Wednesday, March 20, 2013

Spiced Apple Turnover : Free and Easy Bake-Along #41

It's back to my turn at selecting a theme for our Bake-Along #41. And I've chosen Turnovers. I love turnovers, sweet or savoury, I like them both. Turnovers are great for breakfast, lunch and lovely for tea-time snack.  I'm sharing today, a lovely Spiced Apple Turnovers, made with flaky shortcrust pastry and filling of spiced apples with rum. Sounds good? It is good!

The original recipe is from Bon Appetit Desserts Cookbook, a giant of a book! I have tried quite a number of recipes from this big and heavy book, and not one that has failed me yet! This recipe uses shortcrust pasty that is buttery, tender and crispy. I have doubled the amount of the pastry, divide them into two equal size, refrigerate them and to simplify the rolling, I have rolled each piece into a 10" square and cut into 4 pieces of 5" squares each instead of rounds. 

Make the shortcrust pastry as per the recipe instructions below. Our weather is extremely hot and humid, temperature for the day was 33C when I made this.  The shortcrust pastry was getting soft real quick. As soon as I've rolled them out and cut to 5" squares after the first refrigeration, it was difficult to fold over as it was getting very soft and fragile. Looks like I need to refrigerate them again. Since I can't remove the pastry to a baking sheet without breaking them, I placed the Pastry Mat with the rolled and cut-out pastry squares over a cookie sheet (see photo 1)  and refrigerate for about 20 minutes for the pastry to firm up. 
It definitely helps. As soon as I've taken the cookie sheet out, I transferred the Pastry Mat over the working surface and quickly began to place the apple filling and fold them over. I've got to work very quickly because they are beginning to soften once again real fast!
Seal the edges, gently press the sides with a fork, make three cuts on the top of pastry and brush with lightly beaten egg all over. 
Here I have added some almond flakes and sprinkle with some granulated sugar.
Bake at 400F for about 25-30 minutes until brown all over.

See the one on the top left? It has an odd shape because the pastry was getting very soft and I have difficulty in transferring the soft pastry to the baking tray. Two are without any nuts or sugar, for my daughter, as she does not really like nuts.

Overall review : The shortcrust pastry is very tender, buttery and crispy. The filling is delicious, the apples mixed with the lovely spices, orange zest, lemon zest and rum is so good. Original recipe uses brandy, but I have used rum as I love apples with rum. I am very glad that I have added the flaked almonds with the sprinkling of granulated sugar over the top, really yummy. Since the filling is not too sweet, it balances off very nicely indeed.

Delicious when eaten warm. There were two leftovers and the next morning, I simply wrap them up in an aluminium foil, and reheat them for 10 minutes.

Please visit my baking buddies, Lena from Frozen Wings and Zoe from Bake For Happy Kids, and all our friends who has baked along with us in the linky below :

Our next bake is Deep Chocolate Pound Cake, from Bon Appetiti Desserts Cookbook, page 44 or here.   The linky will start on 4th April right up to 13th April. Do join us, everyone's welcome.


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Spiced Apple Turnovers
(source from : "Bon Appetit Desserts Cookbook", Barbara Fairchild)
Pastry (I doubled the amount, and got 8 turnovers)
1-1/2 cups unbleached all purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons (or more) ice water

1-1/2 pounds Golden Delicious apples, peeled, cored, cut into 1/2-inch pieces
1/3 cup sugar
2 tablespoons (packed) dried currants
1 teaspoon brandy (I used 1 tablespoon rum)
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon finely grated lemon peel
1/4 teaspoon finely grated orange peel
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
6 tablespoons plus 2 tablespoons unsalted butter
additional sugar
flaked almonds (my addition)

For the Pastry :
Whisk flour, sugar, and salt in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Add 4 tablespoons ice water; using fork, stir until small moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Transfer dough to floured surface, divide into 6 equal pieces. Form each piece into ball; flatten each into disk. Wrap separately in plastic and chill 1 hour.
(I doubled the recipe for the pastry, do the mixing in the food processor, separate into two equal portions, wrap each separately with plastic wrap, and chill)

Do Ahead : Can be made 1 day ahead. Keep chilled. Let stand at room temperature 10 minutes to soften slightly before rolling out.

Line 2 heavy large baking sheets with parchment paper. Roll out each dough disk on floured work surface to 8-inch round. Transfer rounds to prepared baking sheets. Cover and refrigerate 30 minutes.
(I rolled each piece of dough into 10" square and cut each rolled dough into 4 pieces of 5" squares).

Filling :
Mix apples, sugar, currant, brandy, cinnamon, vanilla, lemon peel, orange peel, nutmeg and cloves in a large bowl. Cover and let stand 30 minutes to blend flavours.
(I used rum instead of brandy)

Preheat oven to 400F. Spoon 1/2 cup apple mixture onto bottom half of 1 pastry round, leaving 3/4-inch plain border around edges. Dot filling with 1 teaspoon butter. Lightly brush edges with water. Fold top half of dough over filling to enclose completely. Gently press edges together to seal. Lightly brush edge with more water and fold edge inward. Using fork, gently press edge to seal. Repeat with remaining pastry rounds, filling, and butter.
(Mine was rectangle as the I've used the cut-sized pastry of 5" square).

Melt remaining 2 tablespoons butter in small saucepan. Using small sharp knife, cut 3 slits in top of each turnover to allow steam to escape. Brush butter over turnovers and sprinkle with additional sugar.
(Instead of using the butter, I simply brush the top of turnover with beaten egg yolk, and scattered some flaked almonds over the top with the sugar).

Bake turnovers until golden brown, about 30 minutes. Cool slightly. Transfer to plates and serve warm.

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  1. Hi Joyce,

    I was thinking that you and Lena will bake apple turnovers too and YOU DID !!! And yours look great despite the warm weather which we are experiencing the same too... Now, it is getting cooler.

    This is one of the recipes that I have bookmarked too but choose the one from Cook's Illustrated to make my own puff pastry for this bake.


  2. Hi Joyce
    We need really to have quick hands if we are thinking to make turnovers in this kind of hot weather, don't we? I think I like to give it a try to see how quick hands I have......your apple turnovers looks really great with the flake almonds toppings.

  3. Joyce , I just came from Zoe's and here I am , your willing taste tester lol Next time , when you make pastry , turn on the aircon :D ..... Your spiced apple turnovers look great despite the hot weather and I bet yummy as well ! Love the contrast between the spiced chunky filling and the shortcrust pastry .

  4. Hi Joyce! Your spiced apple turnovers look great and yummy! Sorry I wont be able to join this time's Bake Along, couldn't find time to make the pastry haha, but will definitely keep your recipe to refer to in the future! Take care!

  5. good morning, i've made another turnover, this time using williams sonoma recipe. Quite difficult to handle, gets soft so easily, walking to and fro from the fridge..haiiz...! i love you added some almond and also the the sugar breakfast today for me is turnovers!

  6. I love that you sprinkled sliced almonds on top!

  7. the almonds on top is beautiful and adds the perfect texture. They are easy but yet soo delicious

  8. Love the apple filling and almond toppings.

  9. This apple turnover looks awesome...I love the color and the spiced apple filling...and yes, the almonds on top look fantastic Joyce.
    Hope you are having a great week :)

  10. Joyce, I am really turned on by these turnovers! Just came over from Lena and Zoe. I must get into pastry making next, eh? Love your apple turnovers!

  11. Joyce, these turnovers are divine!

  12. I love apple filling, it's like a hot compote. This looks very good.

  13. Woo...yummy crust pastry with apple filling. Same like Lena, adding almond flakes on top looks awesome goodness. Joyce pass one piece for me... plse..

  14. These looks delicious & love the almond flakes topping! YUMMy! ;)

  15. I really respect people who make their own pastry, salute to you:D Lovely looking turnovers and not a single one opened up! Looks delicious!

  16. Beautiful and delicious looking! Yum!

  17. Joyce, here comes the Bake Along kaki with so many interesting turnover recipes! I also agree with you, I like how you added flaked almonds on top of your turnover.

  18. Hey Chef ! Do you have any substitution ideas for us lactose intolerant people? I would love to make this dessert! raw food recipes

  19. Hi Joyce! Great turnovers! We all need an air-con kitchen to make this! :D

  20. WOW, love the almonds. Crust is my favorite dessert, but you cannot say that, you must say pie to be polite. But your crust is calling my name.

  21. Oh my goodness, these look so tempting with two of my favorite ingredients - apples and almonds! I love turnovers - but have never made them.

  22. I adore apple turnovers...especially those with a little spice! Thank you so much for sharing. I have had a long day...and I needed something sweet to cheer me up. I hope you are well. Enjoy the rest of your week. Happy Spring!

  23. My kitchen is super hot also... dont think I can make pastry from scratch! Spiced apple sounds like such a great filling for a turnover - classic but delicious.

  24. gua pun ada apples and frozen puff pastry. boleh la buat ni eh..syioknya.

  25. Joyce,
    I have the same problem when making my pastry.
    Our super hot weather make the pastry soften in
    I love your spice apple filling. I must try yours soon.