![]() ![]() Remove with a perforated spoon and drain on kitchen paper.Add 1 or 2 at a time and cook for 1-2 minutes, until golden, turn over with a perforated spoon and cook for 1-2 more minutes. If not quite done, put them back in the air fryer for 1-2 minutes. Turnovers are done when the are puffed, golden and feel crisp on the outside. Set the air fryer to 320F for 17 minutes. Place the turnovers in the basket leaving a small amount of space between them. Heat olive oil or peanut oil to 180/190C. Brush tops of turnovers with the egg wash. Fold the dough over and crimp the edges to form a crescent.Fill each round in the centre with 15 mls bechamel sauce, 15 mls tomato sauce, 15 grams mozzarella and 5 grams Parmigiano-Reggiano cheese.Bring the mixture to a boil over low heat cook and stir until thickened, 1-2 minutes. Divide the dough into 8 evenly sized pieces and roll out into rounds. In a large saucepan, combine 1/2 cup blueberries, sugar, cornstarch and lemon zest. Repeat pulling the sides again and place back in the bowl as before, covered for half an hour.Fold pastry over filling to form a triangle, pressing edges to seal. Turn the ball over onto the folded ends and place back in a bowl and cover for half an hour. Spoon 2 tablespoons of apple mixture onto one half of each pastry square. Turn the dough out on the greased surface and pull each side and fold it into the middle ( see technique here). Form a ball and let sit covered in a bowl for 20 minutes. An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and Iberian-influenced cultures around the world.The name comes from the Spanish empanar (to bread, i.e., to coat with bread), and translates as breaded, that is, wrapped or coated in bread.Mix the flour, milk, water, yeast, salt and olive oil together, being careful to keep the salt and yeast separate until well mixed.Once cooled, drizzle more caramel on top of pastries. Fold over pastry and seal by crimping edges with the fork. Fill each square with apple mixture and a little caramel. Roll our thawed puff pastry dough and cut into 6 squares. Once apples are tender, add in cornstarch mixture and allow to thicken. In a small bowl, mix together the corn starch, lemon juice and 1 TBS water. ![]() Cook butter, sugar, cinnamon, and apples in a pan. Recipe HERE -> Caramel Apple turnovers 1 ¼-½ cups peeled, diced apples (I used Granny Smith) 1 sheet of puff pastry, store brought 2 TBS unsalted butter 2 TBS brown sugar ½ tsp cinnamon ½ tsp cornstarch 1 tsp lemon juice + 1 TBS water 1 egg + 1 TBS water for egg wash ¼-½ cup caramel (I used homemade but store bought works great too) 1. Drizzle icing on top and enjoy warm □□ #appleturnover #appleturnovers #appledessert #desserttiktok #bakingszn #introvertsweets Icing/Glaze * 1/2 cup powdered sugar * 3 1/2 tbsp of heavy whipping cream * 1 tsp vanilla extract 1. Fold into a triangle and seal with a fork. Add cooled filling on 1/2 of puff pastry leave about 1 inch of space to close. After thawed, take puff pastry sheets one at a time and roll with a rolling pin to get a 11” square. For dough: * 2 sheets of puff pastry (1 box) * About 1/2 tbsp flour for dusting * 1 egg + 1/2 tbsp of water for egg wash 1. But not too soft because they will continue to cook in oven. Let simmer for about 5-7 minutes on medium heat until apples are somewhat soft. Add butter to a medium saucepan and melt. they were then cook on a wood burning stove in lard or butter. Peel and diced apples into thick pieces, not too small but not too big. My Granny Kelly made the best dough and used dried apples. Fold the circle over the filling to make a half-moon. ![]() Brush the edges of the circle with water. Filling * 3-4 apples (diced and peeled), I used COSMIC CRISP apples * 2/4 cups light brown sugar * 2 tsp cinnamon * 2 tbsp unsalted butter 1. Place 2 to 3 tablespoons of the filling on each biscuit circle. Recipe: Start off by thawing puff pastry in the fridge over night or at room temperature for 4 hours. Apple Turnovers □ My guilty pleasure growing up was any sweet dessert with apples … I WAS ON IT. ![]()
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