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  • - Hey, everyone.

  • It's Natasha of NatashasKitchen.com,

  • and today I'm gonna show you how to make apple turnovers.

  • This is the simplest dessert.

  • We're using a store-bought puff pastry,

  • and you can totally make these ahead,

  • put them in the fridge or freezer,

  • and they bake up beautifully.

  • So let's get started.

  • I have two sheets, or one pound,

  • of frozen puff pastry dough.

  • Thaw that according to the package instructions

  • while you make your apple filling.

  • For the filling, you'll need one and a quarter pounds,

  • or three medium Granny Smith apples.

  • Peel the apples and remove the cores.

  • I like to use my little melon baller to remove the centers,

  • and I'll link to this in the notes,

  • but you can also use an apple corer if you have one.

  • You want to dice the apples into 1/3-inch-thick pieces.

  • The easiest way to dice is to use a food chopper,

  • and this one's our favorite.

  • We use it for tons of salads and recipes,

  • and of course, I'll link to this in the notes.

  • Those are all diced up.

  • Place a pot over medium heat

  • and melt in one tablespoon of butter.

  • Add the diced apples and cook, stirring occasionally

  • until they're softened, or about five minutes.

  • Next, stir in 1/4 cup of lightly packed brown sugar,

  • half a teaspoon of ground cinnamon,

  • and an eighth of a teaspoon of salt.

  • Continue to simmer for about three minutes,

  • or until the apples are soft and caramelized.

  • Then take them off the heat and set aside to cool.

  • And it's so tempting to eat the apples at this point,

  • but resist the urge.

  • Lightly dust your work surface with flour

  • and unfold your first pastry sheet.

  • And I'm using my favorite rolling pin

  • to roll the sheet into an 11-inch square.

  • Cut the pastry into four equal-sized squares

  • using a pizza cutter because it's so easy.

  • Then add a heaping tablespoon,

  • or one-eighth of the cooled apple mixture

  • over the center of each square,

  • making sure you keep a half-inch border at the edges.

  • You don't want any of that filling touching the edges

  • or it will be difficult to seal.

  • For the egg wash,

  • beat together one egg and a tablespoon of water.

  • Then brush the edges lightly with a pastry brush.

  • Bring the two edges together, lightly pinching to seal.

  • Then use a fork to go all around the edges of the pastry,

  • pressing down firmly.

  • Cut three slits in the top to create vents.

  • Repeat the process with the remaining pastries

  • and transfer them to a parchment-lined baking sheet.

  • Now onto round two.

  • Repeat the same process

  • with the second sheet of pastry dough.

  • Once all of your apple turnovers are formed,

  • transfer them to the baking sheet,

  • and we're gonna refrigerate that for about 20 minutes.

  • I found that refrigerating it

  • keeps the juices from leaking out when they're baking.

  • Meanwhile, we're preheating the oven

  • to 400 degrees Fahrenheit.

  • Just before baking,

  • brush the tops with the remaining egg wash.

  • Then bake at 400 degrees Fahrenheit

  • for about 20 to 23 minutes on the center rack,

  • or until the tops are puffed and golden.

  • Take them out of the oven and let them cool slightly

  • while you make the glaze.

  • And they smell and look amazing,

  • and it's tempting not to eat them right away.

  • The glaze doesn't get any easier.

  • Combine half a cup of powdered sugar

  • with one to two tablespoons of heavy whipping cream,

  • adding the cream

  • until you've reached your desired consistency.

  • Generously drizzle that glaze over the turnovers

  • while they're still warm.

  • All right, we want to get every last drop.

  • This glaze is really good.

  • Yum yum.

  • These totally look like they just came out of a bakery,

  • and I cannot wait for this taste test,

  • so that's exactly what we're gonna do right now.

  • And let's go for the biggest, fluffiest one.

  • They're all the same.

  • Okay, here we go.

  • And I want to show you what's inside,

  • because, oh, these are just irresistible

  • and loaded with that cinnamon-apple mixture.

  • It's gonna get messy.

  • Ho ho ho ho ho.

  • Yum.

  • Oh my goodness.

  • Cinnamon apples.

  • Buttery cinnamon apples.

  • Here we go.

  • Mm.

  • Mm.

  • This tastes like a bakery-quality pastry,

  • but it was really, really simple to make.

  • I love those flaky layers on the crust.

  • Oh my goodness.

  • And then don't skip the glaze

  • because the pastry itself isn't sweet,

  • so just that little bit of sweetness on top is perfect.

  • Oh, these are so good.

  • And I have a line of kids waiting for these,

  • so I gotta wrap things up quick

  • because, oh my goodness, these are hard to resist.

  • And they're also really good the next day.

  • They keep well.

  • Love these.

  • Such a treat.

  • And they taste like autumn.

  • Now this is for all of the people who have said,

  • some people have said that I don't actually eat my food,

  • that I just take a bite and I leave.

  • That's what I call fake news.

  • This is for you.

  • Mm.

  • Mm.

  • Mm.

  • This is so good.

  • Mm.

  • Oh look, another half.

  • Mm.

  • Hey, if you guys are in the mood for some yummy fall baking,

  • check out some of our most popular autumn recipes

  • right over there, and don't miss that one right down there.

  • And make sure you click below to subscribe, and when you do,

  • click that little bell icon, bing,

  • and you'll get notifications

  • every time we post a new recipe.

- Hey, everyone.

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B1 中級

簡單的蘋果翻轉食譜|蘋果翻轉的簡單釉料。 (Easy Apple Turnover Recipe | Simple Glaze for Apple Turnovers)

  • 41 0
    林宜悉 發佈於 2021 年 01 月 14 日
影片單字