Life by Chocolate

Chocolate, white, milk, dark, in all its forms forms life. Chocolate truffles, caramels, and other confections are at the core of enjoyment. This is life by chocolate because death by chocolate is the wrong attitude.

Thursday, December 24, 2009

Chaussons Aux Pommes (Apple Turnovers) - Step 3

The final step in our wonderful Cherry and Apricot Turnovers. I made some with apple-butter but I do not think those will turn out well. To be on time for our Christmas Eve tree trimming tradition, I rushed and left out a couple of steps. Much better if you do not do that.

Preheat the oven to 400F. Then continue.

First thing to do is roll out the puff paste. Now I use my bench scraper, my dough knife to cut the size squares that I needed. It was easier that way. That means these turnovers will be a good size. Chill the squares for about 1 hour. Do not stack them but wrap them and leave them on your sheet pan. Don't let them touch. You can get away with 20 minutes if you don't have time but do chill them.

Next, brush the INTERIOR of the dough with an egg wash, that's an egg mixed with water. Do not brush the edges. Leave then naked.

Then fill the interior of the square with your mixture. If you did not add the liquor and overcooked the sugar, chip out the mixture and lay it in the center of the dough.

Then fold into a triangle and press the edges together. Use a fork to make a seal all around the edges. I cut both perfect squares as well as odd shapes. Do the best you can with the odd shaped ones. If you don't want to use the odd shaped ones, you can trim your dough before you start cutting.

Then put the square into the fridge for 30 minutes. When they have chilled, take out, dip them into sugar and put on a baking sheet. Brush with the egg wash and bake 20 minutes at 400F, turn turn down to 350F and bake for 25 more minutes.

Or if you want you can brush with the wash and sprinkle the sugar over the turnovers. Either way. Do not over fill or they will explode and don't forget to press hard when sealing them. However, even if they explode, they'll still taste great.

If you do it right, they'll look like this...

ooh, aaah....

and if you rush, like I did tonight, they'll look like this....

Still a big yummer.

And let me tell you, I've had both and I love them, So no worries if they explode, you'll have to eat those and serve the better looking ones to your guests.

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