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Pastry

The Apple Turnover, The Pastry That Saved an Entire Village

November 6, 2017 by hannahabaffy No Comments
Apple Turnover

The Turnover and its endless variants have been around for centuries. Each nation seems to have its own variation of the pastry. Spanish Empanadas, Chinese Dim Sum, Indian Samosas. The list is virtually endless; the fillings vary with the region and seasonal availability but the basic folded pastry dough encasing sweet or savory fillings does not. The first written documentation of the turnover dates back to 1753 but the practice of crafting these portable pies date much further back than that. And with good reason, easy to cook, inexpensive, and most of all portable. The turnover and its ilk were convenient, especially for ancient nomadic tribes.

Because the turnover has been such an intrinsic part of so many nation’s diets it’s hard to say who came up with what when. Like most things edible it can be traced back to the French. If not the very first turnover, at least the first of the apple variety, or Chausson aux Pommes. Legend has it that in 1630 in St. Calais, in the Sarthe region of France, an epidemic had spread. The lady of the town, or the Chatelaine, in an effort to relieve their suffering, supplied the afflicted people with flour and apples. The resulting pastry was what we now know as apple turnovers. We can only assume that since the town is still in existence today, and thriving, that the apple turnovers were responsible for the town’s recovery and the regained health of all its inhabitants.

The event is remembered and celebrated annually with the Fete du Chausson aux Pommes. Each year at the beginning of September the inhabitants of Saint Calais hold a medieval festival. It is rumored that the bakers of the town “roll” out their ovens into the street, baking and distributing apple turnovers at an incredible rate. The logistics of the ovens making it from the kitchen to the street has never been fleshed out, but apparently, some residual apple turnover magic remains, enabling the inconceivable to happen yearly.

Apple Turnovers or Chausson aux Pommes

Ingredients

1 Recipe Rough Puff Pastry

Apple Compote

1lb. (app. 6) Golden Delicious apples, quartered

1 tsp vanilla extract

1/4 cup water

Diced Apples

0.8 lb (app. 1½) Granny Smith apples, diced

1 Tbsp butter,  unsalted

1/3 cup brown sugar.

Egg wash

2 egg yolks mixed with a few drops of water

Simple Syrup

1/3 cup water

1/3 cup sugar

 

Instructions

For the Simple Syrup

Combine equal amounts of sugar and water in a small pot. Bring the mixture to a boil, then turn down, stirring until the sugar is completely dissolved. Remove from heat and allow to cool to room temperature, at which point the simple syrup can be kept in the refrigerator.  

–Simple syrup can be scaled up or down depending on how much you want, I always double or even treble the recipe when I’m making it so I can have a good amount on hand. Simple syrup can be used in a plethora of applications from cocktails to cakes and having some on hand at all times is highly recommended.

For the Apple Compote

Quarter the golden delicious apples, removing the seeds and stems. Place the apples, vanilla, and water into a pan and cook covered over med/low heat for roughly 10 minutes or until the apples have completely softened. Transfer the steamed apples into a blender and mix until completely smooth.

If the blended apples appear liquidy, transfer them back into the pan and cook them down uncovered until any excess liquid has evaporated.

While the blended apples are cooking down dice the Granny Smith apples into uniform squares. Combine the apples with butter and sugar in a large sauté pan and cook for 10 minutes on high heat. Drain the sauteéd apples and fold them into the apple compote.

Place in the refrigerator uncovered, and let cool completely. The apple filling can be refrigerated for up to 6 days, however, it should be covered after it has initially cooled.

For the Puff Pastry

Preheat your oven to 450℉.

Lightly flour your work surface, since you’re using a laminated dough something that will remain cold like marble or metal is preferable. Divide puff pastry into two pieces and refrigerate the other half or freeze for later use. Roll out dough into a 14×14-inch square about a ¼ of an inch thick. Divide dough into eight disks roughly 4½ inches in diameter.  When they are all cut out return them to the refrigerator and allow to chill for ten to fifteen minutes.

–While the dough is chilling whisk up your egg wash (yolk + water) and set aside.

For the Assembly

Apple Turnover

When the disks have been chilled line two or three of them out onto your work surface.

Apple Turnover

Laying the rolling pin in the center of the disks roll up and down, 12 to 6 o’clock. Do not roll all the way to the end but instead concentrate only on the center of the disks.

Apple Turnover

Brush off any excess flour and scoop out the chilled apple filling; approximately 1 heaping Tablespoon per turnover.

Apple Turnover

When the disks have all been filled, use a small pastry brush to brush the edges with water and fold over sealing well with your fingertips.

Flip the turnovers over before placing them onto your parchment-lined baking sheet. Brush their surfaces with egg wash and refrigerate for 30 minutes. Brush a second coat of egg wash onto their surface before scoring their surface with the back of a paring knife. Be sure to make a small hole in the center of each turnover to enable the steam to escape and prevent the turnovers from breaking open at the seam in the oven. Bake immediately, or return to the refrigerator until ready to bake.

–Unbaked apple turnovers can be refrigerated for up to 2 days or frozen for up to 3 months.

Bake the turnovers at 450℉ for five minutes before turning the oven down to 350℉. Continue to bake for an additional 30 minutes.

When the turnovers have finished baking allow them to cool for several minutes before varnishing them with the simple syrup.

 

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About Me

Hi, I'm Hannah. Creator of Milk + Honey and long time curious eater. Join me as I explore the surprising history behind some of the world's most iconic dishes, and figure out the best ways to prepare them.

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Imagine it: A thick, creamy, salty layer of peanut Imagine it: A thick, creamy, salty layer of peanut butter sandwiched between a crunchy coating of toasted almonds and toffee and a sweet chewy base of dates and oats. Now drizzle that in dark chocolate, and you’ve got yourself these decadent raw chocolate, peanut butter almond bars. 

Vegan, refined-sugar free, and gluten-free, eating responsibly has never felt so indulgent. Get the recipe on the blog this week!
The superiority of chocolate, both for health and The superiority of chocolate, both for health and nourishment, will soon give it the same preference over tea and coffee in America which it has in Spain.
-Thomas Jefferson

While not necessarily for the health reasons stated, Jefferson’s prediction has certainly come to materialize, at least in my home.
A debate I had with my husband shortly after makin A debate I had with my husband shortly after making this honey-almond “snack cake”: As we sat around “snacking,” we began to discuss what the real difference was between Snack cakes and Snacking cakes. Banal, yet relevant in the moment. 

This arbitrary mystery resulted in a lot of opinions and by the end of it, several unanswered questions. 

So I put it to you, Instagram Family, what is the real difference between Snack cakes and Snacking cakes? Are the terms so similar as to be inconsequential, or do their comparabilities hide deeper differences? 

The perimeters (at least in my mind) are these: Leftover birthday cake that becomes the next morning’s breakfast would definitely be a snack cake. Meaning a snack cake, while sounding laid-back, could be a slice of sophisticated dacquiouse or some other luxurious dessert.
Whereas a snacking cake would be something more along the lines of a sheet cake (like the classic chocolate Texas variety). More than a brownie but less than a layer cake. Something you could take a fork to but would probably just pick up with your hands. 

In short, any cake can be a snack. But not every cake is a snacking cake.

Thoughts?
When confronted by the age old question: ‘chocol When confronted by the age old question: ‘chocolate or carrot,’ which do you choose?
Is it too soon for #pumpkinspice ? Is it too soon for #pumpkinspice ?
Fragranced by delicate basil, rich with parmesan a Fragranced by delicate basil, rich with parmesan and pine nuts, and packing a garlicky punch, our braided pesto bread is the ideal way to use up your garden’s bounty. 

Also it looks impressive. Pull-out all the stops and impress your family and guests with this ultra-easy and rewarding loaf.
Consumed by Olmecs, Mayans, and Aztecs the ancient Consumed by Olmecs, Mayans, and Aztecs the ancient Mesoamericans are remembered as the original chocolate lovers. Considered a sacred beverage among them, cocoa was used during celebrations and religious ceremonies and was thought to lend the drinker strength.

It is said that Montezuma kept a massive storehouse of cocoa beans, and drank 50 golden cups of the stuff a day, decreeing that only those men brave enough to face battle would be permitted to join him in drinking it. Chocolate eventually becoming a regular part of military rations among the Aztecs. 

The belief that chocolate was a powerful elixir that lent its drinker extra virility and strength seems to have made its way into European and US thinking as well and may explain the application of including chocolate or pressed cakes of cocoa powder in US military rations, an operation practiced all the way up to the Vietnam war. 

With piles of historical evidence it would stand to reason that chocolate must be good for me, so I’m going to start making a regular habit of indulging in it. Each bite imbuing me with strength, vim, and vigor. Don’t stay a weakling all your life, join me in making these chocolate pot de creme today and start eating more chocolate.
A creamy savior, ice cream was America’s refuge A creamy savior, ice cream was America’s refuge during Prohibition, and one of our favorite forms of solace during the Great Depression. One might argue that without the aid of ice cream we might not be here today.
"Good apple pies are a considerable part of our do "Good apple pies are a considerable part of our domestic happiness." — Jane Austen
Load More... Follow on Instagram
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