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Sunday, April 15, 2012

Caramelised Apple Turnovers 1

Turnovers are pastries that are made by placing a filling (maybe meat, fruits or veggies) on a dough folded and sealed.  They can be fried or baked.  Shortcrust pastry or puff pastry dough can be used in making turnovers.  It has its origin from the American cuisine. 

In this recipe, I chose to use the shortcrust pastry which can easily be made by anyone including kids.  I also decided to caramelised the filling instead of just dumping them uncooked in the dough.  The result was really heaven that my hubby couldn't help himself from having more and more pieces.

Ingredients
Shortcrust Pastry
1 1/2 plain flour
125 g butter, cold and cubed
2 tbsp sugar
3 tbsp water, cold
1/4 tsp salt
1/4 tsp baking powder
1 egg

Filling
5-6 apples (granny smith or pink lady), decored, deseeded, cubed
1/2 c brown sugar
1/2 c sultanas
1 c water
1 tbsp cinnamon

Egg Wash
1 egg white
1 tsp milk

Procedure
Shortcrust Pastry
Mix all the dry ingredients in a bowl. 
Mix in the egg.
Pour in water.
Put in the butter.
Using hands, make sure that all the ingredients are mixed well. 
Knead for at least 3-5 minutes making sure that the butter is well blended with the mixture.
Set aside.

Filling
Mix all the ingredients for the filling and cook over medium fire until the apples are tender but not soggy.

Egg Wash
Whisk the egg whites and milk until mixed

Assembling the Turnovers
Divide the dough into 6.
Roll out the dough in a light floured surface or in a baking paper using a rolling pin until it is 1/4 cm thick. 
Using a sharp knife or a pizza cutter, cut a 9x9 inch square.

Place the filling on one side of the square.


Fold the dough and seal using your finger tips.


Brush each side of the dough with egg wash and sprinkle with white sugar.
Bake for 15-20 minutes or until a bit brown on top in a 180C preheated oven.

A comment or two will be appreciated...

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