Apple Walnut Turnovers

Ingredients:

Apple Pie filling

Puff Pastry

Sabayon

Walnuts

Procedure:

  1. Prepare Pie filling as directed, but chop the apples into small pieces.
  2. Prepare turnovers.
  3. Bake at 400 degrees F or until crisp and golden brown.
  4. Cut the warm turnovers in half and spread in half.
  5. In the space between spoon in a pool of sabayon.
  6. Sprinkle sauce with chopped walnuts.

Procedure on Turnovers:

  1. Roll puff pastry dough 1/8 inch think.
  2. Cut into 4 inch squares. Wash the edges of each with water.
  3. Place filling on one half of the square, and then fold the opposite corner over.
  4. Press the edges together and with a fork puncture the tops in two or three places to allow steam to escape. Let them sit for about 30 min.
  5. Brush the tops with egg wash and sprinkle with sugar.

Filling

Apples, Peeled and Sliced 2 pounds
Butter 2 tablespoons
Sugar 1/3 cup
Water, cold 1/4 cup
Cornstarch 2 tablespoons
Sugar 1/3 cup
Salt 1/5 teaspoon
Cinnamon 1 teaspoon
Nutmeg 1/4 teaspoon
Lemon Juice 2 teaspoons
Butter 1/2 tablespoon
Walnuts 3/4 cup

Procedure (filling):

  1. Sauté the apples lightly in first quantity of butter until they are slightly softened. Add the first quantity of sugar as the apples cook. Let simmer.
  2. Mix the water and the starch until smooth. Add this mixture to the apples and boil until the liquid is thick and clear.
  3. Removed from heat. Add the remaining ingredients. Stir gently until the sugar is dissolved and the butter is melted.
  4. Cool completely.
  5. Mix in walnuts.

Puff Pastry

Bread Flour 2 cups
Salt 2 teaspoons
Butter, Melted 5 tablespoons
Water 1 cup
Butter (for rolling) 1 1/4 cup

Procedure (Puff Pastry):

  1. Mix the flour and the salt. Place the flour in a mound on a large enough surface you have to work with and make a well in the center of the flour mound.
  2. Pour melted butter and water into the center. Gradually stir from the inside outward to incorporate the flour into the liquids, making dough.
  3. Once the dough has formed, knead briefly just until it is smooth. Don’t overwork the dough it will become to elastic and difficult to work with. Gather the dough into a smooth ball.
  4. Wrap the dough in plastic and refrigerate for 30 min.
  5. Take the butter and place between plastic and soften it and flatten it out by beating with the rolling pin.
  6. Roll out the down into a large rectangle.
  7. With the butter still in the plastic, roll it out and square the edges with the rolling pin to make it a rectangle about 2/3 the size of the dough.
  8. Removed butter from plastic and place it on the bottom 2/3 of the dough. Fold the top third of the dough down over the center to cover half the butter. Fold the bottom 1/3 over the center. The butter should now be enclosed in the dough making 2 layers of butter between 3 layers of dough.
  9. Roll out to a rectangle then fold into thirds again, refrigerate for 30 minutes. Then repeat 3 more times with roll out, folding and refrigerating.

Sabayon

Egg Yolks 4 yolks
Simple Syrup 7 tablespoons
Whipped Crème 1/4 cup

Procedure (Sabayon):

  1. Mix the egg yolks and syrup in a stainless-steel bowl.
  2. Place the bowl over a hot water bath and whip until light, frothy, and pale color.
  3. Remove the bowl from the hot water bath and continue to whip until cool and doubled in volume.
  4. Gently fold in the whip cream.

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