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RECIPES
41
RECIPES
40
Caramel Apple Turnovers
Turnovers
Default Mode and Temperature: Pure Convection
™
/375˚
Suggested Time: 20-25 minutes
Tips: Use cookie sheet. Use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1, 3, and 5.
Increase time 10-15 minutes.
Path to reach this function: DACOR GUIDE-BAKERY-PASTRIES-#6 Turnovers
Types of turnovers: Either homemade or frozen turnovers can be used for this Dacor Guide function. If using homemade, make sure
the dough is chilled right before baking. You will get a better puff.
1 box (17.3 ounces) frozen puff pastry, dough, thawed
3 tart apples, such as Granny Smith, cored peeled and diced into small cubes
1
⁄
4
cup sugar
2 Tablespoons unsalted butter
1 Tablespoon ground cinnamon
1
⁄
4
teaspoon salt
1 egg and 1 Tablespoon water combined and lightly beaten
Adjust oven rack to position 2. In Dacor Guide, select Turnover. Allow oven to preheat. In a medium-sized sauté pan, melt butter.
Add apples, sugar, cinnamon and salt. Sauté mixture until apples are softened and caramel sauce forms. Allow this mixture to cool.
Meanwhile, roll one puff pastry sheet to
1
⁄8" thickness. Cut into 4" squares. Repeat with other puff pastry sheet. Add about 2
tablespoons of apples to the center of each square. Fold over puff pastry to form a triangle. Crimp edges with a fork to seal. In a
small bowl, combine egg with 1-tablespoon water. Brush turnover with egg wash. Place on a rimmed cookie sheet lined with parch-
ment paper and sprayed with non-stick spray. Place in oven and set timer for 20-25 minutes, or until puffed and golden brown.
After Baking: Let cool slightly as filling will be hot. Serve warm.
Makes 8 turnovers.
Variations: Substitute 3 apples for 3 cups of any berries (blueberries, raspberries, boysenberries, etc.) and omit cinnamon. 3 cups of
Peaches, apricots, or mangoes can also be substituted for 3 apples.
You may also sprinkle the top of the turnover with raw or refined sugar after brushing on the egg wash.
Double-Crust Cranberry Apple Pie
PASTRY
3
1
⁄
2
cups all purpose flour
2 teaspoons salt
1 Tablespoon sugar
1 cup unsalted butter, cut into cubes
6 ounces ice cold water with a dash of cider
vinegar (this prevents the gluten
from developing in the flour)
FILLING
6-7 tart Granny Smith apples
1 tangerine or orange
3 Tablespoons unsalted butter
3 cups fresh cranberries
1
1
⁄
4
cup sugar
1 teaspoon ground cinnamon
1
⁄
2
teaspoon ground nutmeg
1
⁄
2
teaspoon ground cloves
1 Tablespoon sugar
FOR PIE DOUGH
Combine flour, salt and sugar in a large mixing bowl. Using a pastry cutter or a fork, cut in cubes of butter until small pieces form
(about the size of a pea). Drizzle in cold water and continue to mix until dough just comes together. Wrap in plastic and refrigerate
for 30 minutes. Roll out on a floured surface to form (2) 10" circles. Place one of the circles in the bottom of a pie dish. Set the other
one aside.
FOR FILLING
Peel, core and slice apples in
1
⁄2" slices. Using a zester, peel the skin from the tangerine. Fine chop the zest, then juice the tangerine.
Set aside. In a large sauté pan, melt butter over medium heat. Lightly sauté the apples. Pick through the cranberries to make sure all
stems and soft cranberries have been discarded. Add cranberries to sauté pan and cook until they begin to pop. Add tangerine zest
and juice, sugar, cinnamon, nutmeg, and cloves.
Adjust oven rack to position 2. In Dacor Guide, select Double Crusted Fruit Pies. Let mixture cool slightly, then pour into prepared
pie dish. Add top crust. Seal the edges together, then cut a few slits into the top crust to vent. Sprinkle remaining sugar on top of
the pie. Place pie on a cookie sheet and place in oven. Set timer for 45-55 minutes. Bake until golden brown on the top.
After Baking: Let pie cool before slicing. Slice into wedges.
Makes about 8 slices.
Double-Crusted Fruit Pie
Default Mode and Temperature: Convection Bake/375˚
Suggested Time: 45-55 minutes
Tips: Use 9" pie dish. For one or two pies, use rack position 2.
Path to reach this function: DACOR GUIDE-BAKERY-PASTRIES-#7 Double-Crusted Fruit Pies