Quick, Easy, Healthy, and Delicious Apple Turnovers

If you've ever made puff pastry, you know it is made up of quite a bit of butter, and it takes time.  This involves rolling, folding, and refrigerating butter blocks a number of times. I had read about frozen puff pastry in Baking at Home with the Culinary Institute of America , one of my baking bibles, so I thought I would give it a try. 

I happened to be shopping at Whole Foods where I found, in the frozen section of course, Aussie's Puff Pastry, a frozen product made by a Seattle-area based bakery called Aussie's Bakery.  What a great find!  It turned out to be not only delicious but healthy as well!  Imagine that, a healthy puff pastry:

        While Angus Wood initially set out to replicate a taste of home, he ended up creating a relatively  health-conscious product as well. The company's puff pastry, for example, is made of wheat flour and contains no trans fat, no cholesterol and no artificial additives. Many of its products, except for the meat pies, are vegan friendly.  -- from an article in the Herald 

Check them out: http://www.aussiebakery.com/pg/about-herald.html

So recently, when I got a hankering for apple turnovers, I pulled my frozen puff pastry out of the freezer and got to work, or show I say play!  In a very short time, the kitchen smelled wonderful and my pastries were ready to be devoured. 

First things first:  Make the apple filling and set aside so it can cool before using. 

Apple Filling

2 ounces of butter
4 tart apples peeled and diced
1 cup brown sugar
pinch of salt
1 Tablespoon cornstarch (depending on apple season, if full storage apples use 2T)
1 Tablespoon water (depending on apple season, if full storage apples use 2T)

1. In a large saute pan, melt butter, add apples, and cook for 3 minutes.
2. Add sugar and salt. Simmer 2 minutes.
3. Combine cornstarch and water (this is called a cornstarch slurry) and add to apple mix and cook until sauce thickens. Cool before using.             

                                          

 (If too watery after cooled, strain apples, place juice in a small pan, add another cornstarch slurry, and stir until thickened, add to apples.  Let cool again.)

Puff Pastry

Thaw the puff pastry in the fridge for 8 hours, or if you're in a hurry, at room temperature (though once at room temp, it's a good idea to return to the fridge for 15-20 minutes to firm up). 

1. There are three sheets in the package,  Roll each one out on a floured surface. (Flour the rolling pin as well.)  Don't roll over the edges, just keep an even pressure  right up to the edge.
2. Using a pizza cutter or sharp knife, cut them into squares that will be folded diagonally to form a triangle once they are filled.  So make them whatever size you'd like.  Mine were probably about 6" squares.
3. Place apple filling in center, fold diagonally and press the edges together with your thumb or a fork. (Don't over fill.)
4. Brush with cream (or an egg wash) and sprinkle with sugar.
5. Place on a parchment covered baking sheet.
6. Bake at 350 - 400 F about 20-25 minutes until golden.  (I used 400 due to my high altitude location.)

        
I had some leftover chocolate ganache in the fridge, so I also made a few chocolate-filled puff pastries, and they were yummy too!

Have fun baking...and eating!

My Cakes to Date--Updated

1. First cake done at Cake Crumbs class

2. Fake cake done at Cake Crumbs class

3. First cake done on my own at home

4. Calla Lily cake.  My favorite so far.

5. Fondant cut outs

6. 4th of July

7.  Sunflower cupcakes

8. Yolande's birthday cake--August

9. Chuck's Who's Hunting Whom? birthday cake- September

10. Dean's Mighty Ducks Hockey birthday cake-October

 

                                       

11. Bruce's Lake Arrowhead cake:

Winter Wonderland / Summer Fishing on the Lake

November 

     

12. Claire's Sunflower birthday cake

February

February 3rd: Happy Birthday Claire!

 

When I think of my daughter Claire, I think of sunflowers.  When she was about thirteen, she gave me a sunflower and a little stuffed bear that said Best Friends Forever.  It was during a difficult time in my life and her sweet gift meant the world to me.  I've never forgotten it.  Plus Claire is a sunflower herself, so bold, and bright, and beautiful.  So as her birthday approached, I knew just what flower should grace her cake.

                                        

It was a three day project. 

Day one I played around with fondant and cutouts until I found what worked best for me.  I used daisy cutouts, made two layers per flower overlapping them, and then placed a circle of brown in the center. With a decorater tip, I pressed little holes all over the brown centers.

Day two was high altitude baking day!  I'd heard that cakes often rise quickly and then collapse, so I researched what changes were needed at 5,000 plus feet.  I decreased the sugar and baking powder, increased the butter and milk, and set the oven at just a tad higher: 360 F.  To my relief, all went well.

Day three I iced the cake with chocolate ganache and let it set in the fridge for about an hour.

Then I covered it in chocolate fondant and decorated with the fondant sunflowers and leaves. 

To my relief, it survived the drive down the mountain.

Happy Birthday Claire!

My Review of Color Story Butcher Block Kitchen Island in Black

Originally submitted at All Kitchen Carts

Butcher Block Kitchen Island Features:

• Black finish
• Sturdy solid wood construction
• End-grain butcher block working surface

1 Basket pull-out drawers

Slatted lower storage shelf

4 Utensil hooks

Color Story Butcher Block Kitchen Island in Black

Just What I Needed

By debtom from Lake Arrowhead, CA on 1/16/2011

 

5out of 5

I recently moved to a new home and though my kitchen is lovely, my countertop is tile--not a good surface for dough or fondant. This butcher block island is a perfect addition, just the right size to roll out pie crusts and fondant or knead bread dough, yet it's not too big. I keep it to the side in front of a window where it displays a three tier fake cake I made in a cake decorating class. It is a nice piece of furniture in itself. It is sturdy and solid. I recently wrote about it on my baking blog Baking Daze in LA with a link to All Kitchen Carts.com and photos of it being used.

I pull it over to the kitchen when needed.

Tags: Picture of Product, Using Product

Off to the side when not in use.

Tags: Picture of Product

(legalese)

New Year, New Home, New Name!

All settled into my new home in the mountains.  It is quiet and peaceful, has a lovely view of the lake, and does get a good sampling of winter weather as you can see--though much of the snow melted the next two days.

                                   

I had such fun baking for the holidays in my new kitchen.  My yearly Christmas cookies included:

Cream Cheese Holly Wreaths,

Snowballs,

and Sugar Cut-out Cookies. 

In addition, and especially for my son, I made a Coconut Custard Pie. 

As gifts to family and friends, I gave a great wine from the Central Coast called Cupcake; each was appropriately attired in a crocheted hat and scarf.  (They were easy and such fun to make while watching TV at night.)

                                       

Since my kitchen doesn't have a smooth surface for dough and fondant work, I purchased a Powell Butcher Block Kitchen Island from AllKitchenCarts.com: http://www.allkitchencarts.com/Powell-Furniture-502-416-PW3625.html?cv  When I need it, I pull it over near the counters.  

When it is not in use, I keep it to the side under a window, where my fabulous three-tier fake cake from my Cake Crumbs class is displayed. 

As for my baking experience up here at about 5500 feet, there is clearly a difference.  Not only does it take longer for water to boil at high altitudes, but it takes custard signifcantly longer to set!  My pie ordinarily bakes in 40-45 minutes.  This one took well over an hour--close to an hour and fifteen minutes.  I had to cover the crust with foil as it was browning well before the custard was done.  My cookies also took a few minutes longer and had to be watched very closely.

Since the holidays are well past us...Thank God?...I will leave recipes for holiday cookies until next year.  But a must-have recipe is my delicious and easy Coconut Custard Pie.

                                 

I leave the pie crust to you.  If you think it will be eaten quickly, go with all butter, but if you think it may take a couple of days to be eaten entirely, then use half butter, half shortening.  Shortening keeps the crust flaky longer.  You might pick up an organic brand of shortening from Whole Foods if you want to feel better about using shortening!  Or you can use a frozen Marie Calendars pie crust.

Coconut Custard Filling

I am going to give you two different sets of measurements.  One for a normal pie pan and one for a larger pie dish like the one my daughter got me from Williams Sonoma (shown above).  It holds more filling.

Mix together in a bowl:

      

• 4 or 6 beaten eggs
• 1/2 or 3/4 cup sugar
• 1/2  or 3/4 t salt
• 1/2 or 3/4 t vanilla 

Heat 2 1/2 or 3 3/4 cups of milk in a saucepan until hot but not boiling.

Stir hot milk slowly, a small amount at a time, into the egg mixture, stirring constantly until well blended.

Pour into crust.  Do not over-fill--leave room for coconut.

Sprinkle into the custard 1/2 to 1 cup of Baker's Angel Flake Coconut. Top with a subtle dusting of ground Nutmeg

 Bake at 350 F for 35-40 minutes until knife in center comes out clean. Or if you live at higher altitudes, cover crust edges with foil and bake longer--60 plus minutes.  Check frequently by inserting knife in center until clean.  (If custard is watery and jiggling around when pie is moved, it is not done. Be patient; it will set.) 

To all, I wish you a happy and healthy new year, and if your plan for the year involves exercise and better eating habits, just be sure to allow yourself a few yummy baked goods!  You deserve it.

The Kitchen Is Closed for Awhile: We're Moving to Lake Arrowhead!

I just finished packing most of the kitchen, so the cupboards are bare and the mixer is out of commission...for awhile.

We move next week, after the Thanksgiving holiday.  I cannot wait to settle into our home and begin baking in my new kitchen. This one doesn't have granite countertops, but...

 it does have a breathtaking view of the lake!

It won't be long before our home will be filled with the delicious smells of fresh baked bread and homemade cookies. 

Then Baking Daze in LA will continue, although with a minor name change: Baking Daze in L(ake) A(rrowhead)!  Sweet!



Happy Brrrrthday Bruce: Getting Ready for Snow in Lake Arrowhead!

In just a few short weeks, we will be moving into our new home in Lake Arrowhead--just in time for snow.  I haven't lived through a real winter since moving from upstate New York to Southern California in 1976.  I am not exactly looking forward to it for I still remember well all the "delights" that come with the experience, and I am not talking about sleigh rides and snow angels.  My husband, however, who has not lived in snow as an adult, is thrilled beyond belief.  He just can't wait for the first snow storm.  In fact, he is worried  that all this talk of la nina--a cool and dry winter--will bring little snow this year.  I am hearing otherwise though from long time residents of the mountain town. Not to worry Bruce, you'll probably get more snow than you bargained for.

Though his birthday is Wednesday, November 10th, we celebrated with family this past weekend.  For his birthday cake, the theme was easy...sort of, for I also wanted to include fishing on the lake come warmer weather.  So I decided to divide his cake in half.  One side snow and one side fishing:

I used half of a cardboard cake board to divide the two and and created snow using confectioners sugar.  I found winter figurines and plastic trees for the snow side...

And a perfect cake decoration for the fishing side at Kake Kreations.  (Also added a cut out picture of a guitar to put beside him, for I'm sure his guitar will be as important as the fishing pole out on that boat!)

And thus the lake side...

Of course all of the birthday gifts matched the snow theme, getting Bruce ready for his winter wonderland... including an auto emergency snow shovel to keep in the car along with his chains. Let's hope Santa brings a snowblower this Christmas!      

Happy Birthday Bruce, I love you!