How to make apple turnovers

Turnovers are made by filling pastry dough (usually puff pastry) with a sweet or savory filling, sealing the edges and baking. It becomes a portable dessert (like a hand pie), or a type of baked sandwich with a savory filling. Biting into an apple-filled pastry on the go is a real treat.

What is an apple turnover? These are pastries with apple filling where the outer cover has been folded over to create a sealed pouch. The pastry itself can be a butter crust or puff pastry.

It is common for sweet turnovers to have a fruit filling and be made with a puff pastry or shortcrust pastry dough and covered with icing; savory turnovers generally contain meat and/or vegetables and can be made with any sort of dough, though a kneaded yeast dough seems to be the most common in Western cuisines.

Cover your pastries individually in plastic wrap, being careful to wrap them up as tightly as possible without squashing them. Put them in a paper bag and then a zip-lock, squeezing out the air as before. If you have an airtight food storage container, put the whole thing in that.

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. This will prevent the filling from turning the crust soggy.

Keep apple turnovers up to five days in the refrigerator.

The refrigerator extends the shelf life of turnovers, but, because of the fat in their crust, they tend to absorb aromas. Keep turnovers in an airtight container in the fridge and, if possible, keep them in the back and on the bottom shelf where it’s coldest.

Do Apple Turnovers Need To Be Refrigerated

I just store them in the fridge for about 7 days (though they never last that long because they’re just too delicious!) To reheat, microwaving them is just fine to get them warmed up again!

The key is to avoid the typical apple pie pitfalls — a soggy crust and waterlogged filling — by blind baking the crust and boiling down the juices before filling the pie. These steps add a bit of extra time but ensure a crisp and flaky crust and a cider-flavored filling that’s not the least bit watery.

What Is Blind Baking? In pie- and tart-making, the technique of blind baking involves baking the dough fully by itself (weighted to keep its shape) so that it can be served with unbaked fillings, like pastry cream and fruit.

Blind Bake

The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.

Pectin is the biological glue that holds together plant cells, giving fruits and vegetables their shape and structure. When apples are cooked, this pectin breaks down, and the apples turn mushy.

Just remember, the secret to a great apple pie filling is to precook the apples. This will ensure perfect consistency and balanced sweetness. You’ll also avoid that gap between the crust and the filling.

When apple pie bakes, the apples exude juice. At some point that juice starts to boil, which releases excess moisture in the form of steam. In addition, the starch in the thickener absorbs some of the water in the juice, making the remaining juice highly flavorful and dense enough to hold the apples in place.

I can never tell when my apple pie is done, so it always turns out under/overbaked. … Underdone, and the apples are crunchy and the liquid is runny—the thickener doesn’t have the chance to do its magic. Overdone, and the boiling juices break the crust and ooze all over the bottom of your oven, making an awful smoky mess.

The best way to thicken runny apple pie filling before baking it is to add some cornstarch, tapioca starch, or flour to your mix. To fix a runny pie that’s already been baked, simply let it cool to see if it will congeal naturally. If not, you can stick it back in the oven for a bit longer.

Flour as Pie Filling Thickener

Teaspoon for teaspoon, you will need to use about twice as much flour as you would cornstarch or tapioca to achieve the same thickening effects. Adding too much flour to your pie filling will turn it cloudy and pasty, with a distinctly floury taste.

An oven that is too hot will cook your pie crust before the filling has time to boil. … Your crust will have a soggy bottom, and the fruit filling will bubble all over the top crust. Cooler oven temperatures will also lengthen the baking time of your pie. Remember, low heat will cook the center only.

Custard and cream pies: a different solution

Prebaking — baking the pie crust before adding the filling — is your answer. … I promise you, the crust won’t burn on the bottom; the filling will insulate it. As for the crust’s exposed edges, simply cover them with a pie shield or strips of foil to protect them.

If your filling is too hot, there is a possibility that the filling won’t have time to set. When you pull your pie out of the oven, put it on the window sill and let it cool down; this should take around three hours or so. … If you don’t see those bubbles, give it a few more minutes to let your pie properly heat up.

The best way to make your apple pie in advance? Bake the pie completely, then chill it overnight. Let the pie stand at room temperature before serving. … Then you’ll have the filling ready to dump and bake when you need it.

Your crust is too tough.

If your pie crust is tough instead of tender and flaky, you probably either overworked the dough or added too much water to it. There’s not much to do in this situation but plate up a slice and throw on a scoop of ice cream. Don’t sweat it: You’ll do better next time.

Visual cue: Apple pie is done when the juices are bubbling through the vents of the top crust or lattice. If you do not see bubbles, the pie needs more time. Internal temperature: The pie is done when an internal thermometer inserted into the middle of the pie reads 195 degrees Fahrenheit (90C).

Pies made with eggs, cream, sour cream, cream cheese, milk, including evaporated or condensed milk need special care. Pumpkin, cream, chiffon, or custard-based pies should not be out of the refrigerator for more than two hours.