Monday, March 25, 2013

Bake Along #41 - Apple Turnover with Quick & Easy Flaky Pastry (Delia Smith)

I'm always intrigued with recipes using words 'easy' or 'quick', better still, using both words LOL
When I saw Mich from Piece of Cake and Angeline from Angeline's Side of Story made this pastry from Delia Smith, I wanted to try too, very much
At the same time, Bake Along latest theme is Turnover, I decided to give this a try with apple filling
I used the recipe for the apple filling from Ina Garten after seeing Angeline did so too a while back

With such an easy method of making the pastry skin, I must say I'm very satisfied with the result, tasty, buttery and crisp. It's not flaky enough, but it's easily forgiven :)
The filling is no different, very addictive :)

What you need:

For the pastry:
110g butter
175g plain flour
a pinch of salt
2 tbsp. cold water (I added to 3 tbsp to make it more moist)

  1. Keep butter wrapped in a plastic, and freeze for at least 45 minutes
  2. Sift flour and salt in a large bowl, grate frozen butter on top of the flour
  3. Use butter knife to mix (do not use hands) evenly
  4. Sprinkle water with hands all over and mix again with butter knife for a few seconds, then you may finish off with hands
  5. Dough should be moist, combine altogether, and leave the bowl fairly clean, no need to knead the dough
  6. Wrap it up and rest in the fridge for at least 30 minutes
For the filling:
1 tbsp grated orange zest
3tbsp fresh orange juice
600g tart apples (granny smith)
3 tbsp sugar, plus extra to sprinkle on top
1 1/2 tbsp plain flour
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
pinch of salt

Egg wash:
1 egg beaten with 1 tbsp water

  1. Combine orange zest & juice. Dice apples and immediately toss with the juice mixture to prevent browning
  2. Add sugar, flour, cinnamon, nutmeg and salt (sugar depends on the sweetness of the apples)
To assemble:
  1. Preheat oven to 200degC
  2. Bring the dough out from the fridge and leave it for about 15 minutes
  3. Flatten the dough using rolling pin on a floured surface, shape according to preference (I made rectangle shape), keep chilled until ready to use
  4. Brush the edges with egg wash
  5. Place the filling on half side and fold up over the filling, then seal the edges with fork
  6. Brush the top with egg wash and sprinkle with sugar, poke some holes and transfer to a sheet pan lined with parchment paper
  7. Bake for about 20 minutes (depending on the size) until browned and puffed
  8. Serve warm or at room temperature

I'm submitting this post to:

* Bake Along hosted by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids

* Cook Like A Star hosted by Zoe from Bake for Happy Kids, Baby Sumo from Eat your heart out and Mich from Piece of Cake


  1. Hi Alice,

    This is the same method that I used to make the pastry for my sausage rolls. I reckon that you should have smears of butter on your pastry without over-working it... this will result nice and flaky texture. Mine works very well and I did this too on a HOT HOT summer day :D


  2. good morning alice! maybe one day i shld try this pastry recipe as i hv read that all of you who tried this recipe are happy with this. I have a difficult time managing the dough for my blackberry turnovers!

  3. Hi Alice,
    Lovely turnovers and your apple filling looks delightful! Perfect for your morning breakfast and a break in the afternoon for tea-time!
    Thank you for baking along with us!

  4. The pastry looks beautifully done. Much better than mine I think!

  5. Alice, thumbs up again. If I want to flaky pastry, your recipe is the most friendliest one to leverage. Thanks a lot.

  6. Nice!!!! Great knowing some of u frm Bake Along.. Am following you from now... =)



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