The Food Gays do a turnover
|Written by The Food Gays|
|Thursday, 16 August 2012|
No, it's not a new yoga pose or something from the Kama Sutra. This week we're talking pastry!
Pastries can be intimidating, to say the least. Last week our first attempt resulted in a very sorry excuse for a blueberry pie. Since then, we were pretty determined to give it another go. This week, Jeremy took on the task, and opted for a simple and delicious apple and pear turnover.
The recipe looks a lot more complicated than it is and don't worry if you don't have apples and pears as whatever fresh fruits you have on hand would work well for a filling. We modified the original recipe from bigoven.com, swapping out the sour cream for plain yogurt, adding some lemon zest for extra flavor, as well as omitting the cake flour all together (who has cake flour on hand?).
The end result was a flaky, buttery and totally sinful desert, perfect for any day of the week. This made 12 mini-sized turnovers, and we still had two balls of dough left over, so you can easily freeze what you have left over and use it for something else later on.
For your dough, you’ll need…
- 1 cup plain 3% yogurt + 1tsp baking soda
To prepare the dough, mix the plain yogurt, baking soda in a small bowl and set aside. In a large bowl mix the flour with the butter cubes, using a couple of knives or even your fingertips until it looks like irregular course meal with small pieces of butter in the mixture.
Make a well in the center of the dough and combine with the yogurt. Fold the contents of the bowl with a fork until the mixture becomes very soft, but a sticky dough is formed. (If the mixture seems a little dry, add a touch of cold water).
Divide your dough into two balls and use plastic wrap or freezer bags to wrap them. Place the wrapped dough in the refrigerator for at least 1 hour (or for up to two days) before rolling it out for use.
For a delectable apple and pear filling, you’ll need…
- 2 Granny Smith apples and 2 pears; peeled, cored, and cut into small pieces
Grab a large bowl, and whisk the sugar and cinnamon together. Add apples, pears, lemon juice and toss together with the sugar and cinnamon until the fruit is coated. Add the zest from one half of your lemon to add some extra punch. In a large skillet melt the butter until golden brown, and then add the coated apples and pears. Sauté the apples and pears until slightly softened and the sugar is caramelized.
Transfer the cooked apples and pears to a baking sheet, and put them in the freezer to chill for 10-15 minutes.
Flour your countertop, and take one dough ball out and roll it out to a thickness of 1/8 to 3/16 inch. Take a round cutter or a large coffee mug and punch out rounds in the dough (all your scraps can be used again; they just need to be chilled before using).
Once all your rounds are ready, gently place a spoonful of filling on each round. Use a brush to apply a little water around the inside edge of each round, fold over and use a fork to crimp the edges together. With the fork, add a few vent holes along the top of each turnover. Whisk an egg and apply a thin coat of this egg wash to the turnovers and sprinkle with sanding sugar.
Place on buttered baking sheets and bake in the oven at 400F for the first ten minutes and then turn down the oven to 350F. Cook until golden brown and slightly firm to the touch. Don't forget to rotate your baking sheet halfway through!
The Food Gays