apple turnovers with homemade puff pastry



1 + 1/2 cup white flour
2 tablespoons cold butter
1/2 cup ice cold water, thereabout, unmeasured actually
scant cinnamon
scant clove
scant salt
scant white sugar

Dough wrapped in plastic, rested, chilled.


Melted butter spread onto plastic sheet and frozen.


Frozen butter on cold dough. 

I erred by not allowing the butter to soften sufficiently. It must be pliable so that it stretches. This was too frozen to stretch. Butter shards poked through. Eh, live and learn.

It is possible the butter sheet is too cold. Imagine that. If the butter is too soft then it mixes with the dough and that will work as dough container, as pie crust, but not as puff pastry. For puff, fat must spread between layers. 


Folded and rolled flat several times. 


Four small apples of various types chopped to bits.
1/2 teaspoon cinnamon
1/2 teaspoon clove
2 tablespoons brown sugar
1 tablespoon white sugar
1/4 teaspoon salt
1 tablespoon butter.


Notice butter mixed the dough, more butter between layers of dough, and even more butter in the apple mixture.


Painted with cream this time instead of egg wash. Egg is probably better.


Baked 400℉ for 17-20 minutes.


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