Puff Pastry Turnovers
Posted in /Cooking/Desserts on Tuesday, October 10, 2017
Everyone I know loves puff pastries: turnovers, tarts, croissants etc. This recipe is so easy the students that I used as guinea pigs had time to spare after making it! The bonus of it is that you probably already have all of the ingredients and equipment in your kitchen.
My pictures are of the student's turnovers which did not seal well but were beautifully flaky, just as they were supposed to be!
Ingredients
2 1/3 cups flour
14 tablespoons (2 Tbsp short of a full cup) butter, frozen
Pinch salt
10-16 tablespoons chilled water
1 tablespoon lemon juice
Fillings (savory or sweet)
1 beaten egg
Directions
- Mix water and lemon juice then set aside
- In a large bowl mix flour and salt, then cool in the fridge
- Grate butter into the flour bowl and mix with a fork until combined
- Add most of the liquids, reserving a little just in case it is needed
- Bring dough together with a fork and then a hand until the dough forms a ball. The bowl should look clean
- Wrap and chill for a minimum of 1 hour or freeze for later use.
- On a well floured surface roll out the chilled pastry to approximately 1/2 centimeter thick. Cut out the desired shape for your pastry. If you're making turnovers, you would cut squares.
- Prepare your fillings and put a smaller amount than you would think is necessary in the middle of your cut pastry.
- With a pastry brush, paint beaten egg on the edge of two sides. Now fold the filled pastry into a triangle.
- With a fork press the edges of the fold together to form a seal. Then pierce the top to allow for steam to escape during the baking process.
- Brush the tops of filled and folded pastry with beaten egg
- Bake the pastry on parchment lined sheets for 20 minutes at 400F.
Note
- You can also use this puff pastry for Apple Roses
Inspired by: Bigger Bolder Baking
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