In this post, we will explore the art of making magnificent baker's apple turnovers, also known as "PLF" (puff yeast dough). This recipe utilizes croissant dough, which adds a unique texture and flavor to the turnovers. Let’s dive into the detailed process of creating these delightful pastries.
Understanding the Dough
Puff Pastry vs. Puff Yeast Dough
The primary difference between traditional puff pastry and puff yeast dough is the inclusion of yeast in the latter. Bakers typically work with doughs that contain fresh yeast, while pastry chefs often use doughs without yeast. For our apple turnovers, we will be using a puff yeast dough, which is easier to handle and yields a delightful texture.
Ingredients for the Dough
To prepare the dough, gather the following ingredients:
- 400 g of T45 or T55 flour (12% protein)
- 25 g of fresh yeast (adjusted for freezing)
- 100 g of water
- 80 g of milk
- 8 g of salt
- 55 g of sugar
- 30 g of soft butter
Preparing the Dough
- Mixing Ingredients: Start by combining the flour, yeast, water, milk, salt, sugar, and soft butter in a mixing bowl. Knead the mixture using a hook attachment for about 4 minutes on low speed.
- Kneading: Increase the speed and knead for an additional 7 minutes. The dough should be firm enough to maintain flakiness but not too soft or hydrated.
- First Fermentation: Allow the dough to ferment at room temperature for 30 minutes before placing it in the freezer for about 48 hours. This step is crucial for developing the flavors and texture.
Making the Apple Compote
Ingredients for the Compote
For the apple filling, you will need:
- Small organic apples (about 4-5)
- 1 vanilla pod
- A pinch of cinnamon (optional)
Preparing the Compote
- Peeling and Chopping: Peel the apples and cut them into chunks, ensuring they are not too thin to maintain some texture.
- Cooking: In a pan, combine the apples, vanilla pod, a little water, and cinnamon. Cook gently, covered, to allow the apples to stew in their own juices until soft.
- Cooling: Once cooked, let the compote cool before refrigerating it until ready to use.
Preparing the Butter for Lamination
Butter Preparation
To create the flaky layers in our turnovers, we need to prepare the butter:
- Butter Size: Cut the butter into a rectangle measuring 13 cm by 16 cm, which should be about 5 mm thick.
- Chilling: Place the butter in the refrigerator to keep it cold until we are ready to laminate the dough.
Laminating the Dough
Incorporating Butter
- Combining Dough and Butter: Once the dough has been chilled, roll it out slightly larger than the butter. Place the butter in the center and fold the dough over it.
- Turning: Begin the lamination process by rolling the dough out to about 60 cm in length. Fold it into thirds to create layers. Repeat this process for a total of three turns, chilling the dough in between as necessary to maintain the right consistency.
Shaping the Turnovers
Rolling and Cutting
- Final Roll: Roll the dough out to about 3 mm thick, aiming for dimensions of approximately 45 cm by 32 cm.
- Cutting: Cut the dough into rectangles, each about 8 cm wide and 15 cm tall, similar to the size of pain au chocolat.
- Filling: Place a generous spoonful of apple compote in the center of each rectangle, fold over, and seal the edges.
Baking the Turnovers
Preparing for Baking
- Proofing: Allow the shaped turnovers to proof in a warm environment for about 2 hours.
- Egg Wash: Prepare an egg wash by whisking together one whole egg and one yolk with a pinch of salt. Brush this mixture over the tops of the turnovers.
- Baking: Preheat the oven to 180°C. Bake the turnovers for about 20 minutes, then reduce the temperature to 175°C and bake for an additional 8 minutes until golden brown.
Finishing Touches
- Syrup Glaze: Prepare a simple syrup by boiling equal parts sugar and water. Brush this over the baked turnovers for a shiny finish.
- Cooling: Allow the turnovers to cool slightly before serving.
Conclusion
These baker's apple turnovers made with croissant dough are a delightful treat that combines the flakiness of puff pastry with the sweetness of apple compote. Whether enjoyed fresh out of the oven or at room temperature, they are sure to impress. Happy baking!
