Apple Turnovers with Rough Puff Pastry

Buttrige Apfeltaschen mit Blitzblätterteig

Today I am offering buttery apple turnovers, which we will make with rough puff pastry. Yes, you read right, we will make the rough puff pastry ourselves, but I believe it is so worth it. It does require a bit of work, but definitely not as much as real puff pastry. Of course you are free to buy puff pastry if you believe it is too much work. I filled mine with buttered apples, which were spiced up with a few spices. Are you interested in the recipe?

Buttrige Apfeltaschen mit BlitzblätterteigThe good thing about rough puff pastry is that you are basically making a pie crust, so you don’t need to be ultra careful to create these super accurate layers of dough and butter. Of course this also means that you won’t have as many layers at the end, but I tell you, still so very flaky, still so very buttery, it is just so, so good If you prefer real puff pastry, you can use this croissant recipe or you can also use Danish pastry. The good thing about rough puff pastry is the fact that all the folding happens in one go. You don’t have to wait for the dough to chill each time. You will fold it like a business letter and even though the butter was not incorporated as one layer, you will still get these wonderful layers.

Buttrige Apfeltaschen mit Blitzblätterteig

Apple Turnover with Rough Puff Pastry

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Serves: 8 large or 12 small apple turnovers
Prep Time: 2hrs Cooking Time: 22min Total Time: 2hrs 30min

We will make the rough puff pastry for these apple turnovers ourselves.

Ingredients

  • Dough
  • 170 grams of all-purpose flour
  • 1tablespoon of sugar
  • A good pinch of salt
  • 170 grams of cold butter
  • 80-120 grams of cold water

  • Filling
  • 450 grams of apples after cutting (for me this was three large apples)
  • 40 grams of brown sugar
  • 40 grams of butter
  • 1 teaspoon of cinnamon, you you like, 1/2 teaspoon of ginger and nutmeg
  • 30 grams of cornstarch
  • 30 grams of water
  • 1 egg for the egg wash and coarse sugar

Instructions

1

For the dough mix all ingredients except for the butter and water into a large bowl. Then cut the cold butter in small chunks and work the mix with your hands into very large and loose crumbs. Add about 60 grams of cold water and try to work everything into a ball. Add more water as needed. It is OK if the mixture still is a bit crumbly, you should barely manage to form a ball. Press into a rectangle large enough so that you can fold one third of each side into the middle. Cover and chill for at least half an hour or longer.

2

Take out the fridge and roll out into a rectangle of about 40x 60cm on a lightly floured surface, it should be about half a centimeter thick. Fold again into a letter, meaning folding each third into the middle. now turn this letter 90 degrees and roll out again into a rectangle of 40x60cm. You should repeat the process of rolling out, folding, turning 90 degrees six times. You may have to flour butter patches. If the environment you are working in is very hot and your butter starts to melt, you may wish to chill the dough for about 10min before continuing. By doing this you are creating layers of dough and will have a flaky crust. Once done, chill for half an hour. At this point you can also freeze.

3

For the filling peel, chore and chop the apples. Place into a pot and add the sugar, butter and spices. Heat on medium heat and let simmer for about five minutes or until apples start to soften. Meanwhile stir the cornstarch with the water in a mug until no lumps remain. Add to the apples and let cook for about one minute. Then take aside and let cool.

4

Line a baking sheet with parchment paper and preheat oven to 200 degrees. Roll out the dough one last time on a lightly floured surface (about 50x70cm). I cut into 12 rectangles, but recommend only cutting into 8 larger ones. Spread the apple filing on one half lengthwise. Brush some egg wash along the edges, the fold over the second half of the rectangle and seal the edges with a fork. Cut three slits in the middle and brush top also with egg wash and sprinkle with coarse sugar.

5

Bake for 20-22 minutes or until golden brown. Serve warm or cold.

Buttrige Apfeltaschen mit BlitzblätterteigIf you are interested in further recipes with apple, how about:

This moist apple almond cake

Cheesecake with apples

This healthy apple cake with no refined sugar

Yeast cake with apples and caramel sauce

Apple cupcakes

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2 Comments

  • Reply
    Barbara
    Wednesday August 4th, 2021 at 02:50 PM

    Blitzrezepte mag ich auch gerne – es muss ja nicht immer das volle Programm sein, und wenn das Ergebnis passt – why not?!

    Als Apfeltasche darf es auch nicht zu blättrig werden, finde ich. Dein Blitzblätterteig-Rezept nehme ich mir mal mit!

    • Reply
      Jenny
      Wednesday August 4th, 2021 at 09:06 PM

      Sehr gern! Und im Vergleich zu richtigem Blätterteig wirklich deutlich schneller!

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