Apple turnovers without Filo/Phyllo pastry?!
Hey Everyone,
I have to make an Apple Turnover using the raw materials, meaning I cannot buy ready-made pastry to make them with!.
I did a lot of searching on the net but couldn't find a recipe in which the Apple turnover wouldn't involve Phyllo pastry or the recipes for Phyllo pastry wouldn't require hours making!.
Is there an alternative to using Phyllo/Filo pastry in my Apple Turnover, in which the process of making the dough won't be too long, because I plan to make the pastry AND the Apple Turnover within an hour and a half at the most (if even that)!.
Thank you,
Richard!.Www@FoodAQ@Com
I have to make an Apple Turnover using the raw materials, meaning I cannot buy ready-made pastry to make them with!.
I did a lot of searching on the net but couldn't find a recipe in which the Apple turnover wouldn't involve Phyllo pastry or the recipes for Phyllo pastry wouldn't require hours making!.
Is there an alternative to using Phyllo/Filo pastry in my Apple Turnover, in which the process of making the dough won't be too long, because I plan to make the pastry AND the Apple Turnover within an hour and a half at the most (if even that)!.
Thank you,
Richard!.Www@FoodAQ@Com
Answers:
Richard,
Pie dough will work wonderfully for your turnovers if your teacher won't allow a ready-made dough!. You could ask your instructor if, in the case of pastry, you could use phyllo or puff pastry from the freezer case - this is a common practise and wouldn't be the same as trying to make a regular apple pie or tart with store-bought crust!
In any event, when getting ready to do this in class you should know puff pastry and pie dough aren't the same thing! You really need to research each of these things to see how they are made!.
Puff pastry involves several stages of creating multi layers of dough and butter to have a product that "puffs" whilst baking (a reaction of the water in the butter turning into steam to raise separate the layers of flour/water)!.
Pie dough is a lovely mixture flour, fat (butter, crisco, stick margarine or lard) and iced water!. As someone else suggested, you can add a 1/4 tsp of baking powder to give it a little lift!.
If you go with pie dough, here are my top tips for making it as light and tasty as possible;
COLD!
The fat you use should be chilled (butter, marg, lard, or crisco)
The water you add should be iced; put some ice cubes in a large measure cup or med sized bowl!. To it add a fair amount of water!. When the time comes to measure your water, simply use a teaspoon or tablespoon and ladle iced water straight out from your container onto your combined flour/fat mixture!.
Evenly-sized!
When doing the first step of combining the soft (plain) flour with the chosen (chilled) fat, continue to combine the flour/fat/pinch salt thoroughly until it's mostly all evenly-sized bits - preferably smaller than the size of a garden pea, think petit pois!.
Once you’ve added your moisture, don’t overwork the dough! When the pastry comes together, wrap in a piece of plastic wrap and chill in the fridge to make it easier to handle!.
When ready to put together your turnovers; Remove from the plastic wrap onto a lightly floured board!. Divide your dough into two and re-wrap one of the portions as you work with the other one!. Roll the dough into a large square (approx 8 inch square)!.
Using a lightly floured knife, cut the dough into four equal squares, 4" each!. Beat an egg with approx!. 1 teaspoon of water!. If you can't find a pastry brush, use your finger to wet each square around the edge (about the width of your finger tip)!. This is so when you fold it over your filling, the egg will create a seal to keep the filling inside as they bake!.
Place approx!. 1 - 2 tablespoons of your apple filling into the centre of the turnover; fold one corner of the pastry over to meet it's opposite corner!. To "flute" the edge, use a fork to lightly press grooves into the pastry seam - travelling down one side to the corner then down the other side to seal the entire triangle!.
Finally, gently lift the turnover with a spatula onto your baking sheet (better to have lined it with some baking parchment or a silicone baking sheet)!. Brush the tops of the turnovers with the egg wash all over and sprinkle with some granulated or caster sugar to give a lovely crunch and help brown the crust!. If you want to leave off the sugar, that's okay - but they still need to be washed with egg or milk or the pastry will simply dry out and not look very pleasant!. Final step is to prick the tops three or four times with a nice arrangement of dots - this is to release the steam out the top so the pastry bakes through and the turn-overs don't explode along the seam!
Do make sure you chop your apples very small or thin slice them as they won't be baking as long as a traditional pie and you don't want them still hard to eat when you bite into them!
To give a lovely scent and spiced flavour; you could mix approx 1/4 teaspoon of cinnamon with 1/4 cup of caster sugar and sprinkle the turnovers with this cinnamon-sugar mixture on their tops just before pricking and baking them!.
I sincerely hope you enjoy making your turnovers and that they come out well for you!
Cheers & happy bakingWww@FoodAQ@Com
Pie dough will work wonderfully for your turnovers if your teacher won't allow a ready-made dough!. You could ask your instructor if, in the case of pastry, you could use phyllo or puff pastry from the freezer case - this is a common practise and wouldn't be the same as trying to make a regular apple pie or tart with store-bought crust!
In any event, when getting ready to do this in class you should know puff pastry and pie dough aren't the same thing! You really need to research each of these things to see how they are made!.
Puff pastry involves several stages of creating multi layers of dough and butter to have a product that "puffs" whilst baking (a reaction of the water in the butter turning into steam to raise separate the layers of flour/water)!.
Pie dough is a lovely mixture flour, fat (butter, crisco, stick margarine or lard) and iced water!. As someone else suggested, you can add a 1/4 tsp of baking powder to give it a little lift!.
If you go with pie dough, here are my top tips for making it as light and tasty as possible;
COLD!
The fat you use should be chilled (butter, marg, lard, or crisco)
The water you add should be iced; put some ice cubes in a large measure cup or med sized bowl!. To it add a fair amount of water!. When the time comes to measure your water, simply use a teaspoon or tablespoon and ladle iced water straight out from your container onto your combined flour/fat mixture!.
Evenly-sized!
When doing the first step of combining the soft (plain) flour with the chosen (chilled) fat, continue to combine the flour/fat/pinch salt thoroughly until it's mostly all evenly-sized bits - preferably smaller than the size of a garden pea, think petit pois!.
Once you’ve added your moisture, don’t overwork the dough! When the pastry comes together, wrap in a piece of plastic wrap and chill in the fridge to make it easier to handle!.
When ready to put together your turnovers; Remove from the plastic wrap onto a lightly floured board!. Divide your dough into two and re-wrap one of the portions as you work with the other one!. Roll the dough into a large square (approx 8 inch square)!.
Using a lightly floured knife, cut the dough into four equal squares, 4" each!. Beat an egg with approx!. 1 teaspoon of water!. If you can't find a pastry brush, use your finger to wet each square around the edge (about the width of your finger tip)!. This is so when you fold it over your filling, the egg will create a seal to keep the filling inside as they bake!.
Place approx!. 1 - 2 tablespoons of your apple filling into the centre of the turnover; fold one corner of the pastry over to meet it's opposite corner!. To "flute" the edge, use a fork to lightly press grooves into the pastry seam - travelling down one side to the corner then down the other side to seal the entire triangle!.
Finally, gently lift the turnover with a spatula onto your baking sheet (better to have lined it with some baking parchment or a silicone baking sheet)!. Brush the tops of the turnovers with the egg wash all over and sprinkle with some granulated or caster sugar to give a lovely crunch and help brown the crust!. If you want to leave off the sugar, that's okay - but they still need to be washed with egg or milk or the pastry will simply dry out and not look very pleasant!. Final step is to prick the tops three or four times with a nice arrangement of dots - this is to release the steam out the top so the pastry bakes through and the turn-overs don't explode along the seam!
Do make sure you chop your apples very small or thin slice them as they won't be baking as long as a traditional pie and you don't want them still hard to eat when you bite into them!
To give a lovely scent and spiced flavour; you could mix approx 1/4 teaspoon of cinnamon with 1/4 cup of caster sugar and sprinkle the turnovers with this cinnamon-sugar mixture on their tops just before pricking and baking them!.
I sincerely hope you enjoy making your turnovers and that they come out well for you!
Cheers & happy bakingWww@FoodAQ@Com
Why do you have to make the filo pastry yourself!? It's really hard to do and involves lots of melted butter to stop it drying out - I think even the top chefs use ready-made! You could just make puff pastry instead, probably tastes much nicer than filo!.
http://thefoody!.com/baking/puffpastry!.ht!.!.!.
Good luck!!!Www@FoodAQ@Com
http://thefoody!.com/baking/puffpastry!.ht!.!.!.
Good luck!!!Www@FoodAQ@Com
They should turn out fine with regular pie dough!. Add a little baking powder to the recipe!.
They won't be as puffy as the other version but will taste just as good!. Add a dab of butter to the apples before you seal them!. It will make up for the butter in the puff pastry!.Www@FoodAQ@Com
They won't be as puffy as the other version but will taste just as good!. Add a dab of butter to the apples before you seal them!. It will make up for the butter in the puff pastry!.Www@FoodAQ@Com
I've always made my fruit turnovers out of regular pie dough (similar to an empanada)!. Just make sure not to overwork the dough, and keep it cold!. Yummy ;)Www@FoodAQ@Com
I've never had an apple turnover made with filo pastry, It's always been puff pastry!.Www@FoodAQ@Com
pie dough or spring roll paper!.
both probably you can make it at house!.Www@FoodAQ@Com
both probably you can make it at house!.Www@FoodAQ@Com
Thanks I did not have a chance
I will block you so you never get my advice
Boo Booo!!
Edit
you're so wrong puff pastry is what Eclairs and cream puffs are made
So your asking us to help you cheat
And we do not know the rules
Simple and fast
USE ANY PIE Dough recipe
make the dough first
put the raw ingredients in zip lock bags at home pre-measured
remember not to work the dough
Keep it cold,,, freezer if Pos!.
It needs 20 - 30 Min's to chill
Meantime
continue to fix your fruit
do not forget the fruit fresh to keep the apples from going brown
divide your dough,,,, and chill the latter half
Did you remember the beans to temper bake,, the bottom crust
mix your fruit,, corn starch,, butter and spices
you can always add a "dash" more sugar
roll out your top crust fix and bake don't forget to cut holes in the top crust
I do not do any of this any more BUT here are some cutters for a fancy touch for the top crust along with sprinkles or raw sugar
http://www!.wilton!.com/store//site/depart!.!.!.
and Of Course you need this tomorrowWww@FoodAQ@Com
I will block you so you never get my advice
Boo Booo!!
Edit
you're so wrong puff pastry is what Eclairs and cream puffs are made
So your asking us to help you cheat
And we do not know the rules
Simple and fast
USE ANY PIE Dough recipe
make the dough first
put the raw ingredients in zip lock bags at home pre-measured
remember not to work the dough
Keep it cold,,, freezer if Pos!.
It needs 20 - 30 Min's to chill
Meantime
continue to fix your fruit
do not forget the fruit fresh to keep the apples from going brown
divide your dough,,,, and chill the latter half
Did you remember the beans to temper bake,, the bottom crust
mix your fruit,, corn starch,, butter and spices
you can always add a "dash" more sugar
roll out your top crust fix and bake don't forget to cut holes in the top crust
I do not do any of this any more BUT here are some cutters for a fancy touch for the top crust along with sprinkles or raw sugar
http://www!.wilton!.com/store//site/depart!.!.!.
and Of Course you need this tomorrowWww@FoodAQ@Com