Life’s little turnovers….

The calender has turned over a new year but that is not the big turnover in my life.
Hockey.
Yes, that is right, you thought you had escaped hockey talk now that Summer was here, but no. My favorite player became an unrestricted free agent. What does that mean? That means he gets to pick whatever team he wants to go to that offers him the best deal…starting July 1st. I knew he would not remain a Buffalo Sabre and had actually braced myself that he would be a rumored Montreal Canadian(Ivonne and I were not in favor of this)…rumored so much that I signed up to take the second session of conversational French this Summer. Over half of the broadcast for Montreal are of course in French. And well, after having 10 years of Spanish in school, my French is down right horrible and not recognizable as the French language. Yes, everything was all set in my mind…and then I read TSN.com. My beloved player, Daniel Briere, is now a Philadelphia Flyer. Ugh. What? This was so not where I was thinking he was going. Their uniforms are orange. I look like a giant pumpkin in orange. Ugh. I have to wear orange. Worse, orange and black…I will look like Halloween threw up on me.
The good news for him is that he will make 52 million dollars over the course of 8 years(seriously, my favorite player and all, but no one deserves to make that much money…no one), oh and they can’t trade him(or any movement for that matter). Good news is, once I buy the Halloween vomit jersey, I know it will be good for at least 8 years. Now if only someone would come along and offer me 52 million to run my blog for the next 8 years! :P
Go Flyers!

Flaky Apple Turnovers


Recipe adapted from Baking Illustrated (2004) by the editors of Cook’s Illustrated magazine.

1 recipe Quick Puff Pastry (below)

4 large Granny Smith apples (about 2 pounds)

2 cups sugar, divided use

3 teaspoons lemon juice from 1 lemon

1/2 teaspoon salt

2 teaspoons ground cinnamon

1. Roll dough into 20-by-15-inch rectangle, about 1/8-inch thick. Line 2 baking sheets with parchment paper. Trim and cut the dough into 12 5-inch squares and place 6 on each sheet. Place both sheets in refrigerator until ready to use.

2. Peel apples and grate them. Combine with 11/2 cups of the sugar and the lemon juice and salt in a bowl.

3. Working quickly with one sheet at a time, place dough on a work surface, put 2 tablespoons filling (squeezed of any excess liquid) in the center, then moisten two adjoining edges with finger dipped in apple liquid. Fold top portion of dough over the bottom, making sure to overlap the bottom portion by 1/8 inch. Crimp edges with a fork. With wide metal spatula, transfer turnover to baking sheet. Repeat with remaining pieces of dough. Chill the filled turnovers 30 minutes, or cover with plastic and refrigerate up to 24 hours.

4. Preheat oven to 375 degrees. Adjust oven racks to upper- and lower-middle positions. In a small bowl, combine remaining 1/2 cup sugar with cinnamon.

5. Brush or mist turnovers lightly with water, then sprinkle with cinnamon sugar. Bake until golden brown, 30 to 25 minutes, rotating sheets from front to back and top to bottom about halfway through baking time. With a wide metal spatula, transfer turnovers to a wire rack to cool. Serve warm or at room temperature.

Makes 12 turnovers.

Quick Puff Pastry
Recipe from Baking Illustrated (2004) by the editors of Cook’s Illustrated magazine.

3 cups (15 ounces) unbleached all-purpose flour

1 1/2 tablespoons sugar

1 1/2 teaspoons salt

1 1/2 cups (3 sticks) cold unsalted butter, cut into 1/4-inch pieces

9 tablespoons ice water

2 teaspoons juice from 1 lemon

1. Place flour, sugar and salt in a food processor and pulse to combine. Add a quarter of the butter pieces and process until the butter is in dime-size pieces, four 1-second pulses. Add remaining butter and process to coat the cubes with flour, two 1-second pulses. Transfer mixture to a medium bowl.

2. Combine ice water and lemon juice in a small bowl. Add half of the liquid to the butter mixture and toss until just combined. Keep adding liquid, 1 tablespoon at a time, until the dough will clump together in your hand. Turn the dough out onto a work surface. The dough will be quite dry and shaggy at this point. Working quickly so butter in the dough does not melt, brace the heel of your hand against the work surface and drag small portions of dough forward in short, brisk strokes to fraisage the dough. Gather dough together, then repeat the fraisage. Press dough into an 8-by-4-inch rectangle, wrap in plastic and refrigerate 1 hour.

3. Place dough on lightly floured piece of parchment paper and roll into 15-by-10-inch rectangle. Then fold dough lengthwise into thirds. Starting from narrowest end, loosely roll up the dough. Press rolled dough into a 6-by-5-inch rectangle. If dough is sticky, rechill it. Repeat this entire step, starting with rolling out dough into a large rectangle. Wrap dough and chill 1 hour, or until ready to use. Well-wrapped pastry will keep 2 days in the refrigerator or 1 month in the freezer.

Makes enough for 12 turnovers.

Recipe Source from: http://www.journalnow.com/servlet/Satellite?pagename=WSJ%2FHTMLPage%2FWSJ_HTMLPage&c=HTMLPage&cid=1128767485710

Comments

  1. hahaha, you really made my day! Orange and black… Hmm Needs some getting used to… hehe. Maybe you should be paid to wear Halloween-puked jersey?

  2. Je suis sur que vous allez bien paraître en orange!! Your turnovers look perfect!

  3. Hockey talk in summer … what’s wrong with that???

    While I’m sorry to hear that orange is not your colour, I’m sure you’ll get used to it very quickly. And while I am not a Flyers fan, of course I wish Briere all the best!

    And I think he should give you a piece of that $52 million. Perhaps in exchange for a few of these delicious turnovers???

  4. I have always wanted to make turnovers, and now here’s a recipe!! Yours look so perfect!

  5. Wonderful turnover and very funny post. Best of luck wearing the Halloween vomit jersey! I’d rather pay to eat your turnover than to watch hockey.

  6. Mmmm,I love apple turnovers and these look absolutely divine! I’ve always wondered how to make these. Thanks for the recipe!

  7. I live with an unrepentant Canadiens fan, so while he plugs in to hockey, I can make these yummy turnovers!

  8. You know I am relatively new at all that hockey stuff but when I read the news my first thought were for you :) I loved the Halloween/team color image…more reasons to eat candy !

  9. Absolute perfection! Thank you for the recipe.

  10. YUM. I’ve always wondered how to make homemade puff pastry …

  11. I’m so going to make a turnover this year, I don’t know why I haven’t already, my family loves them! Looking great as always.

  12. “Halloween vomit jersey”….you are so hilarious!!!!
    I just couldn’t stop laughing.

  13. Those are the most beautiful looking turnovers I have ever seen.

    You and your hockey crack me up!

  14. Damn, just when I was getting used to looking for Sabre scores you change teams (well he did anyway). You will look glowing in orange and black *heehee* and if I eat these yummy turnovers, I’ll become a pumpkin. Go Flyers!

  15. Orange and black. Sigh. Well, I think you need to make a platter of these fabulous turnovers for him–and deliver them in person!

  16. The turnovers look divine. However, Vomit Halloweeen – I have my doubts. How about rose colored glasses.

  17. Alright Peabody, here we go. I live 5 minutes outside of Philadelphia and am a big Flyers fan, in fact my husband works part time for them. And he was quite excited to get your boy. We will treat him well. Well, as well as Philly fans treat people.

    “Halloween vomit jersey”?? You are so lucky I still like you. I not only love our jerseys but also Halloween. Maybe I should send you some Flyers gear for you to wear during the season.

    Love the turnovers, by the way.

  18. I loved the Pepperidge Farm frozen apple turnovers when I was a kid. I should make these. Happy Birthday!!

  19. Even with team changes and horrible uniform colors you still manage a delicious looking turnover!

  20. What beautiful turnovers! My hat’s off to all of you brave food bloggers who make your own pastry for all of these amazing creations…gosh, I wish I wasn’t SO afraid of pastry. I’ve honestly got to try and get over it. Love your blog, and thrilled to have found it. :-)

  21. Hi Pea! Yum, yum, and YUM! Apple turnovers are one of my favourites! Fantastic!

    And a very happy (though belated) birthday to you! I hope it was special, and that the monkey smell wasn’t too prevelant! :)

  22. These are gorgeous~and your pictures are to die for, also. You always have such a great presentation!

  23. Those turnovers looks sooooo lovely!! Can you perhaps wear an away-team white jersey with the accent colors? I always find those much more attractive!

    Sorry if I am an idiot and hockey doesn’t work that way!

    xoxo,

    Kirsten

  24. Wow! Those look tasty. I LOVE turnovers and hockey, too.

  25. Man, I love me a good apple turnover! I don’t know why I’ve never made them before though, seeing how easy they are is a real incentive!

  26. Girl, that looks so absolutely good! :-b

  27. Hi! Just visited your blog for the first time! Your apple turnovers look really yummy!

    It reminds me of ‘chausson aux pommes’ – a French version of yours. I used to make them for my cake stall, til I started to make Tarte Tatin instead & didn’t want two similar pastries competing on the table.

    Anyway, I look forward to your future posts!

Trackbacks

  1. [...] In sweet recipes, Chocolate Chewies from Confections of a Foodie Bride, Flaky Apple Turnovers from Culinary Concoctions by Peabody, Apple Caramel Ice Cream from Habeas Brulee, Bubble Bread from The Canadian Baker, Muesli Bars from Cook (almost) Anything at Least Once, Toasted Pecan, Caramel, Butterscotch Oat Squares from Cookie Madness, Black Forest Verrines from 64 sq ft kitchen, Strawberry Daiquiri Cupcakes from Couture Cupcakes, Darkest Chocolate Mousse from EAT ME!, White Peach and Raspberry Tart with Pistachio Frangipane from Dessert First, Pecan Pralines from Biscuits & Brioche, Italian Lemon Cookies from Laura Rebecca’s Kitchen, Lemon Poppyseed Muffins from masak-masak, Tiramisu Ice Cream from Desert Candy, Dulce de Leche Duos from Iron Stef, Blueberry Pie with Almond Crumble Topping from Love and Olive Oil, Dark Chocolate and Orange Muffins from Milk and Cookies, Blueberry Ricotta Pancakes from Noshtalgia, Blueberry Crumble Bars from Rosa’s Yummy Yums, Warm Plum Tart with Sweet Corn Ice Cream from Sweet Napa, Plum Cocoa Strudel from Zlamushka’s Spicy Kitchen, Pecan Monkeybread by Deborah’s Culinary Confections, Lemon Delicious Pudding from winosandfoodies, Sweetened Condensed Milk Custard from Technicolor Kitchen, Peach Cupcakes with Martha Stewart’s Mascarpone Frosting from howtoeatacupcake, and Peach Crisp from Karina’s Kitchen. [...]

  2. [...] Olive Oil Cake Punishments (Punitions) Gâteau de Goumoëns Financier Cakes Sticky Toffee Pudding Flaky Apple Turnovers French yogurt cake Maple Syrup Tarts Italian Ricotta Pie with Pineapple Lemon Mousse Brownies [...]

  3. [...] 12 turnovers. Source:  Culinary Concoctions by Peabody recipe adapted from Baking Illustrated (2004) by the editors of Cook’s Illustrated magazine. [...]

Speak Your Mind

*

Log In