Yield: 20 pastries
Ingredients
Butter Block
- 1 pound 2 ounces (510 g) cold unsalted butter
- Pinch of salt
- 2 teaspoons (10 ml) lemon juice
- 4 1/2 ounces (130 g) bread flour
Dough
- 2 teaspoons (10 g) salt
- 1 cup (240 ml) water
- 2 ounces (55 g) unsalted butter, melted
- 1 teaspoon (15 ml) lemon juice
- 3 1/2 ounces (100 g) cake flour
- 11 ounces (310 g) bread flour
Apple Filling
- 1 pound (454 g) tart apples
- 3 1/2 ounces (100 g) granulated sugar
- 1 tablespoon + 1 1/4 teaspoons water
- 1 1/2 teaspoons lemon juice
Egg Wash
- 1 egg
- Pinch of salt
Cinnamon Sugar
- 2 teaspoons cinnamon
- 1/2 cup granulated sugar
Simple Syrup
- 1/2 cup water
- 4 ounces (113 g) granulated sugar
- Sanding sugar
Instructions
- Make the Butter Block. Dissolve the pinch of salt in the lemon juice. Work the cold butter into a dough like consistency with the warmth of your hand. Mix the salted lemon juice into butter along with with the bread flour.
- Shape the butter block into a 6 inch (15 cm) square, cover with plastic wrap and refrigerate until firm (about 30 minutes).
- Make The Dough. Using the dough hook in a mixer set on low, dissolve the 2 teaspoon salt and water. Add the melted butter, 1 teaspoon lemon juice, cake flour, and enough of the bread flour to make a soft, smooth dough. Do not over mix.
- Shape the dough into a tight ball. With a sharp knife, cut across halfway into the ball. Cover with plastic and refrigerate for 30 minutes.
- Pull the corners of the dough out to make a square shape. Place the butter block in the middle of the square, creating a diamond shape on top of the dough with the butter. Fold the triangles into the center of the butter block and seal the edges all the way around the block of butter.
- Do five single turns of the dough. This is accomplished by rolling the dough into a rectangle that is 1/2 an inch (1.2 cm) thick with a little flour to ensure it does not stick. Then fold into thirds, like you would fold a letter to put into an envelope (see pictures above). Refrigerate the dough for 30 minutes and repeat four times for a total of five turns.
- Make the Apple Filling. Peel and core the apples. Cut 2/3 of the apples into 1/2 inch (1.2 cm) pieces. Cut the remainder into 1/4 inch (6 mm) pieces and reserve.
- Cook the 1/2 inch (1.2 cm) pieces of apple in a saucepan over medium heat along with the sugar, water and lemon juice until the apples have broken down. Add the remaining 1/4 inch (6 mm) pieces of apple and cook until they have softened but are not breaking down. Remove from heat, allow to cool and reserve.
- Roll the dough out to 1/8 inch (3 mm) thick, 22 1/2 inches (56.2 cm) long, and 18 inches (45 cm) wide. Let the dough rest for 5 to 10 minutes. Create 20 squares that are 4 1/2 inches (11.2 cm) by cutting the dough into 5 rows of 4 squares each.
- Make the Egg Wash. Mix the egg and a pinch of salt in a small bowl and reserve.
- Make the Cinnamon Sugar. Mix the cinnamon and sugar in a small bowl and reserve for later use.
- Make the Simple Syrup. Place the sugar and water in a saucepan over medium heat and to a boil, allow to cool and reserve.
- Brush each square with the egg wash. Spoon about 1 tablespoon of the apple mixture in the middle of each square, sprinkle with cinnamon sugar. Fold the squares into triangles and seal the edges by pressing lightly with your fingers. Brush the egg wash over the top of each turnover and sprinkle with sanding sugar. In the center of each turnover cut a slit about 1 inch (2.4 cm) long.
- Bake at 375° (190°C) for 25 minutes or until golden brown. As soon as they come out of the oven brush the pastries lightly with simple syrup.