Apple Turnover Recipe|Puff Pastry

by Book Recipe
Apple Turnover

Apple Turnover is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Follow along with the 📝 recipes below👇🏾👇🏾

Apple Turnover

Apple Turnover

Apple Turnover Recipe|Puff Pastry Pastry Apple Turnover Recipe, Puff Pastry Korean
Apple Turnover Recipe|Puff Pastry
I boiled the fresh apples with sugar to make an apple filling. I put apple filling in the dough and baked it. (๑•᎑•๑) Fantastic combination of butter flavored crispy pastry and sweet and sour apple filling! Mukgling's baking method uses the No Knead method. Using the minimum tools, seek bread making at home easily.
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Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Apple filling

  • 750g apple
  • 40g Lemon juice
  • 130g Sugar (60g + 70g)
  • 50g butter
  • 15g cinnamon powder
  • 4g cinnamon stick(cinnamon tree)
  • 2g ginger

Pastry Butter

  • B's (%): 50.0%, Tr (g): 100g roll in butter(pastry butter)
  • (32% of the amount of Dough)

 

Instructions

apple filling

  1. Cut apples into 5mm square shape.
  2. Mix apple with sugar(60g) and lemon juice.
  3. Melt the butter in the pan and fry the apples.
  4. Separate apple and juice from the sieve.
  5. Put the juice in the pan and add 70g of sugar, cinnamon powder, cinnamon stick, ginger and boil.
  6. Mix the apples and preprocessed juice in the bowl.
  7. Cover with vinyl and mature for 12 hours in the refrigerator.

Pastry Butter

  1. Put water and lemon juice in the bowl.
  2. Add salt and dissolve.
  3. Gently melt the butter and mix it in the bowl.
  4. After putting the flour
    Mix evenly until the flour is invisible.
  5. Fold the dough several times with your hand and make it round.
  6. Cover the vinyl and rest in the refrigerator for 20 minutes.
  7. After 20 minutes of rest, wrap the dough in plastic vinyl.
    Push in a square shape with a push rod.(Size: 18cm*18cm)
  8. Cover the vinyl and rest in the refrigerator for 12 hours
  9. After completion of the 12 hours of refrigerated rest,
    After wrapping the pastry butter with vinyl that was stored in the refrigerator
    Push in a square shape with a push rod.(Size: 11cm*11cm)
    10.Place the butter on the dough at a 45-degree angle.
    11.After pushing the square part of the dough slightly by pushing it,
    Fold the dough slightly while pulling it.
    Press the overlap part of the dough.
    I wrap the butter completely to prevent leakage.
    12.Push the dough with a push rod.
    13.3 Folding 1 time
    14.Push the dough again.
    15.3 Folding 1 time
    16.After wrapping the dough in plastic vinyl, rest for 1 hour in the refrigerator.
    17.Push the dough again.
    18.3 Folding 1 time
    19.Push the dough again.
    20.4 Folding 1 time
    21.Push the dough flat with a push rod.
    22.After wrapping the dough in plastic vinyl, rest for 1 hour in the refrigerator.
    23.Push the dough again.
    (Push it until the dough thickness becomes 5mm.)
    24.After wrapping the dough in plastic vinyl, rest for 1 hour in the refrigerator.
    25.Cut to a circle with a diameter of 12cm.
    26.Put 50g of apple filling on the dough.
    27.Apply the eggs on the dough edge.
    28 Apply egg yolk on the surface and Cut the surface with a knife.
    29.Preheat oven and lodge 10-inch combo cooker preheat My mini-oven temperature is raised as high as possible, (The maximum temperature of my mini oven:250℃)
    (Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
    30.Put the dough in the preheated lodge 10-inch combo cooker floor
    31.Cover the lid of the lodge 10-inch combo cooker.
    32.Put in the oven
    33.After baking for 25 minutes, remove the lodge lid and continue baking for about 5 minutes
    (Turn off the bottom heat line of the oven in the middle because the bottom can burn.)

 

Notes

Always be careful when using the oven (It is very hot, so use it after wearing very thick oven gloves)

Recipe video


Let’s Bake

(B’s (%) = Baker’s Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)

Dough Formulation

  • B’s (%): 100.0%, Tr (g): 200g all purpose flour
  • B’s (%): 10.0%, Tr (g): 20g Butter
  • B’s (%): 2.0%, Tr (g): 4g Salt
  • B’s (%): 42.0%, Tr (g): 84g Water (35℃)
  • B’s (%): 2.0%, Tr (g): 4g Lemon juice

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