Tuesday, March 31, 2015
Bright, delicate apricots add an unexpected flavor to desserts, with a honeysuckle aroma that distinguishes them from their stone fruit cousins. Try these individual turnovers during apricots’ short season, which peaks in early to midsummer.
Crisp Apricot Turnovers
For the pastry dough:
1 3/4 cups all-purpose flour
1 tsp. sugar
1/2 tsp. coarse salt
1/2 cup cold unsalted butter, cut into small pieces
3 Tbs. vegetable shortening
4 to 5 Tbs. ice water
3/4 lb. firm but ripe apricots, pitted and cut into slices 1/2 inch thick
1/4 cup plus 2 tsp. sugar
1 Tbs. cornstarch
1 Tbs. unsalted butter
1 tsp each fresh lemon juice and grated lemon zest
1/4 tsp. ground cinnamon
Pinch of salt
1 large egg beaten with 1 Tbs. whole milk
Place the flour, sugar and salt in a food processor and process to combine. Sprinkle in the butter pieces and add the shortening. Pulse the mixture just until combined and it still has a few pea-sized pieces of butter in it. Sprinkle in 3 tablespoons of the ice water and pulse again until the dough just comes together when squeezed in your hand. If the dough is still dry, add a bit more water as needed. Turn the dough out onto a large sheet of plastic wrap and press it into a disk. Cover with another sheet of plastic and, using a rolling pin, roll into a rough circle, to 1/8 inch thick. Chill in the refrigerator until firm, 15 to 20 minutes.
Combine the apricots, 1/4 cup sugar, the cornstarch, butter, lemon juice and zest, cinnamon and salt in a saucepan. Cook over medium heat, stirring often, until the apricots break down slightly, 25 to 30 minutes. Let cool.
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Cut the dough into eight 5-inch rounds. Fill each round with a spoonful of the apricot mixture. Fold the dough and press the edges with a fork to seal. Brush with the egg-milk mixture, sprinkle with the 2 teaspoons sugar and prick the tops with a fork. Place on the prepared baking sheet. Bake until lightly browned, 25 to 30 minutes. Let cool and serve right away. Serves 8.
source:http://blog.williams-sonoma.com/
Crisp Apricot Turnovers
For the pastry dough:
1 3/4 cups all-purpose flour
1 tsp. sugar
1/2 tsp. coarse salt
1/2 cup cold unsalted butter, cut into small pieces
3 Tbs. vegetable shortening
4 to 5 Tbs. ice water
3/4 lb. firm but ripe apricots, pitted and cut into slices 1/2 inch thick
1/4 cup plus 2 tsp. sugar
1 Tbs. cornstarch
1 Tbs. unsalted butter
1 tsp each fresh lemon juice and grated lemon zest
1/4 tsp. ground cinnamon
Pinch of salt
1 large egg beaten with 1 Tbs. whole milk
Place the flour, sugar and salt in a food processor and process to combine. Sprinkle in the butter pieces and add the shortening. Pulse the mixture just until combined and it still has a few pea-sized pieces of butter in it. Sprinkle in 3 tablespoons of the ice water and pulse again until the dough just comes together when squeezed in your hand. If the dough is still dry, add a bit more water as needed. Turn the dough out onto a large sheet of plastic wrap and press it into a disk. Cover with another sheet of plastic and, using a rolling pin, roll into a rough circle, to 1/8 inch thick. Chill in the refrigerator until firm, 15 to 20 minutes.
Combine the apricots, 1/4 cup sugar, the cornstarch, butter, lemon juice and zest, cinnamon and salt in a saucepan. Cook over medium heat, stirring often, until the apricots break down slightly, 25 to 30 minutes. Let cool.
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Cut the dough into eight 5-inch rounds. Fill each round with a spoonful of the apricot mixture. Fold the dough and press the edges with a fork to seal. Brush with the egg-milk mixture, sprinkle with the 2 teaspoons sugar and prick the tops with a fork. Place on the prepared baking sheet. Bake until lightly browned, 25 to 30 minutes. Let cool and serve right away. Serves 8.
source:http://blog.williams-sonoma.com/
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