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#Homemade apple turnover recipe how to

It will be crumbly, but you shouldn’t a lot of flour leftover in the bowl. You may add an extra tablespoon of water (if needed) to help the dough come together. It’s ok if it looks rough, just make sure there isn’t a lot of dry flour on the bottom of the bowl. I use my pastry cutter or Danish dough whisk to do this. Blend until all water has been absorbed and a rough dough has formed. cold water and 1 teaspoon of salt together and pour into bowl. Remember the 2 sticks of butter that you chopped and refrigerated? Pull that out and toss with the flour mixture. Add it to 2 cups of flour in a medium mixing bowl, and use a pastry cutter to blend until it resembles coarse sand. Grab a half stick of COLD butter (4 Tbsp.) and chop it into tiny pieces. Chop it into tiny pieces and place it back into the refrigerator. We’re going to start out with 2 sticks of COLD BUTTER. If not, scroll to see how I make mine by hand. If you have a food processor, follow the instructions in this post. There are 3 things to remember when making puff pastry: You can also use granulated sugar and mix in a pinch of cinnamon. coarse sugar (or clear sugar sprinkles): this makes for a pretty finish, a sweetness, and a bit of a crunch.

egg + water (egg wash): brushing pastries with an egg wash gives it a shiny finish and a golden color.

apple pie filling: you can make your own homemade apple mixture or use store-bought pie filling.

You’ll want butter, and I always use salted butter. You can make your own apple pie filling or use store-bought. You can always make quick turnovers with pre-made puff pastry sheets from the freezer section at the grocery store, but there’s just something about making your own, and when you can make your own dough in an hour (and still get that flaky crust), it’s definitely worth doing! Honestly, I like this recipe just as much! There aren’t AS many layers, but the layers are ridiculously flaky and buttery.

#Homemade apple turnover recipe how to

The puff pastry dough that my friend from Sweeden taught me how to make twelve years ago takes about 4 hours to make. That being said, I was thrilled to stumble across a puff pastry recipe from the Food Network a few years ago that only takes an hour to make. Pies, croissants, turnovers-they are my favorite dessert, bar none. If you’ve been here for more than a minute you know how much I love pastry. You might also like our old fashioned cherry turnovers (authentic puff pastry), our quick peach turnovers or our lemon curd hand pie recipe (made with my favorite pie crust!). Use canned apple pie filling or make your own! Makes 8 apple turnovers. Wrap the dough in plastic wrap and refrigerate while you make the apple pie filling.Homemade puff pastry dough in an hour? It can be done! These quick apple turnovers with homemade puff pastry are flaky and delicious.

This dough also comes together using a food processor. Mix quickly together, move to a lightly floured flat surface, and knead lightly until dough comes together.

Add the shredded frozen butter and mix with a fork, then add the milk and egg.

In a large bowl whisk together the flour, sugar, baking powder and salt.

How to make Apple Turnovers Start with the dough:

**I find frozen grated butter easier to mix but you can also cut in cold cubed butter with a pastry blender if preferred.

*If using unsalted butter then add 1/4 teaspoon salt.