Saturday, 20 April 2013

Apple Turnover

decided to bake another batch of Apple Turnover as the last batch that I baked, I wasn't too happy with the crust thickness as well as the fillings.


This time round, I added dark brown sugar and thickened the fillings with flour.  I make sure I rolled the dough as thinly as possible and since now the fillings is cooked, I have less problem filling it up.  

I shouldn’t have use dark brown sugar as light brown sugar will definitely makes it more a presentable turnover.


Verdict: The crust is very flaky and buttery and goes well with the apple fillings.

Serve 4 - 5

What you need

376g plain flour
2 tsp sugar
1 tsp salt
240g cold butter, cubed
8 tbsp ice water

Method:

Mixed flour, sugar and salt together.

Cut cold butter into flour mixture, rub till form fine crumbs.

Add ice water slowly to form into soft dough.

Put dough in between two plastic sheet.  Flatten and chill for 15 mins.

Roll into desired thickness and add in fillings.

Bake at 180 for 15 - 20 mins or till golden brown

Apple fillings
Serve 8

625g apples, skinned and cut into cubes
120g dark brown sugar (use white sugar)
21g dried raisin
1 tsp rum
1/2 tsp cinnamon
1/2 tsp vanilla 
1/4 tsp lemon peel
1/4 tsp orange peel
1/4 tsp nutmeg
1/8 tsp cloves
2 tbsp flour to thicken

Method:

Mix everything together (except flour) and cook till it is soft.

Once apple softened, add in flour and cook till it thickens.

Set aside to cool before filling. 

2 comments:

  1. Your turnover crust looks really flaky, I should try to make this again and make the crust instead of using store bought puff pastry:P Those cookies are nice too!

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