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| Français : Chausson aux pommes (Photo credit: Wikipedia) |
Puff pastry, used in many sweet and savory French dishes, is made by layering butter within the pastry dough and repeatedly rolling and folding the dough. When the dough is baked, the butter melts and produces steam that causes the tender pastry to form many flaky layers. Using frozen puff pastry is a fine alternative to making homemade dough, which is labor-intensive. Thaw the dough in the refrigerator according to the package instructions, and keep it chilled until ready to use.
Now here's the best recipe to use frozen puff pastry without even trying the laborious homemade dough. You will be surprised how much you can accomplish with this best alternative ever. It will surely save your time and effort without sacrificing the goodness that your recipe can offer.
BLACKBERRY TURNOVERS
You will need:
1 cup (4 oz/125 g) fresh or thawed frozen black berries, marionberries, or olallieberries
1/4 cup (2 oz/60 g) sugar, plus extra for dusting
2 tablespoons cornstarch (cornflour)
Pinch of salt
1 sheet purchased frozen puff pastry, thawed according to package instructions
Here's how:
Line a baking sheet with parchment (baking) paper.
In a saucepan over low heat, combine the berries, 2 tablespoons water, sugar, cornstarch, and salt and heat, stirring constantly, until the mixture is thick and jamlike, about 5 minutes. Transfer the berries to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the berries. Let cool completely in the refrigerator, about 1 hour.
On a lightly floured surface, roll out and/or cut the puff pastry as needed to make an even 10-by-10-inch (25-by-25-cm) square. With a sharp knife, trim 1/16 inch of each edge, and cut out 4 equal squares. Divide the filling evenly among the squares placing about 2 tablespoons filling in the center of each square. Lightly brush the edges of each square with water and fold into a triangle. Gently press the edges together with the tines of a fork to seal. Place the turnovers on the prepared baking sheet about 2 inches (5 cm) apart and refrigerate for 15 minutes. Meanwhile, preheat the oven to 375 degrees F.
Dust the tops of the turnovers with sugar. Bake the turnovers until puffed and golden brown, 25-35 minutes. Let cool for 20 minutes, then serve while still warm.
Note: the most common packaged of puff pastry dough comes in a 17.3 oz (530 g) box containing two 9 3/4-by-9 1/4-inch (24-by-23-cm) sheets. Use one of the sheets to make this recipe, and save the other, well wrapped, in the freezer for another use. Or, double the filling and use both sheets to make 8 turnovers.
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