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faultlessrecipesI've been watching too much of the Great British Bake-Off. Recipe assembled as a consensus from about seven or eight different sources.
Pastry:
250 grams bread flour
2 sticks butter, room temperature but not soft
1 teaspoon fine sea salt
Between 1/2 and 2/3 cup very cold water (fridge temp is fine, but don't use room temp)
Raspberry filling:
6 oz fresh raspberries
1/3 c sugar
1.5 tablespoons corn starch
1 tablespoon water
For tops of turnovers:
Milk (for brushing)
Sugar (for sprinkling)
1. Combine flour and salt in a small bowl. Stir together lightly and sift into a larger mixing bowl (that will fit in your fridge).
2. Cut the butter into rough chunks (size not important) and add to flour bowl. Using your fingers, rub the flour into the butter, breaking up the chunks but not too far -- the majority of them should stay about the size of a penny. Work quickly so your hands don't melt the butter.
3. Make a well in the center of the dough. Pour in about a third of the water. Using your hand, mix the water into the flour/butter mixture. You want it to just come together and incorporate all the flour; if it doesn't, add in a little more water bit by bit until it does. You will probably not use all the water.
4. When the dough comes together into a ball, leave it in the bowl. Cover with clingfilm and put in the fridge for 20 minutes.
5. During this time: Put the water in a small bowl. Add the cornstarch and stir until mixed -- you may need to add a little more water to get it fully liquid. Put the sugar and the cornstarch/water slurry in a pan on the stove, then add (washed) raspberries. Stir thoroughly to mix the sugar/water/cornstarch and to start breaking up the raspberries. Set the heat on medium-low. Stirring constantly, cook for about 4-5 minutes until the raspberries are thoroughly broken down and the sauce begins to thicken. (You may need to break up the raspberries against the pan with the spoon.) Set aside to cool.
6. After 20 minutes of fridge time, remove dough bowl from fridge and turn out on a lightly floured board. Knead very briefly and then shape into a rectangle. Using a rolling pin, roll it out into a rectangle about 8 inches wide and 30 inches long. (The butter should still be visible in marbled streaks.) Fold in thirds by pulling one edge down 2/3 of the way and the other edge up to cover the already-folded dough (so there are three layers). Turn a quarter-turn and roll out into a rectangle again. Fold into thirds again, turn a quarter-turn, and roll out. For the final fold, pull top edge down over 1/4 of the dough and bottom edge up over 1/4 of the dough (so the edges meet in the middle), then fold in half (so there are four layers). Wrap the folded dough in clingfilm and put back in the fridge for 20 minutes.
7. After 20 minutes of fridge time, preheat the oven to 400 degrees. Roll out the pastry into a rectangle again, trimming the edges to make it even. Cut in half, then in half again (to make four squares) -- you may need to roll out the pieces a bit to make them square. Spoon a few tablespoons of filling into one half of the dough, on the diagonal. Fold the edge over diagonally to make a triangle and pinch the edges together.
8. Place formed turnovers on a baking sheet lined with parchment paper. Brush with milk (egg would probably also work, that's what I'll try next time) and sprinkle sugar over the top.
9. Bake at 400 degrees for 18-20 minutes or until the pastry is golden brown. (The picture above shows turnovers that were still a little underdone on the inside; when I make them again I'll let them go another minute or two.) Cool on a wire rack.
Pastry:
250 grams bread flour
2 sticks butter, room temperature but not soft
1 teaspoon fine sea salt
Between 1/2 and 2/3 cup very cold water (fridge temp is fine, but don't use room temp)
Raspberry filling:
6 oz fresh raspberries
1/3 c sugar
1.5 tablespoons corn starch
1 tablespoon water
For tops of turnovers:
Milk (for brushing)
Sugar (for sprinkling)
1. Combine flour and salt in a small bowl. Stir together lightly and sift into a larger mixing bowl (that will fit in your fridge).
2. Cut the butter into rough chunks (size not important) and add to flour bowl. Using your fingers, rub the flour into the butter, breaking up the chunks but not too far -- the majority of them should stay about the size of a penny. Work quickly so your hands don't melt the butter.
3. Make a well in the center of the dough. Pour in about a third of the water. Using your hand, mix the water into the flour/butter mixture. You want it to just come together and incorporate all the flour; if it doesn't, add in a little more water bit by bit until it does. You will probably not use all the water.
4. When the dough comes together into a ball, leave it in the bowl. Cover with clingfilm and put in the fridge for 20 minutes.
5. During this time: Put the water in a small bowl. Add the cornstarch and stir until mixed -- you may need to add a little more water to get it fully liquid. Put the sugar and the cornstarch/water slurry in a pan on the stove, then add (washed) raspberries. Stir thoroughly to mix the sugar/water/cornstarch and to start breaking up the raspberries. Set the heat on medium-low. Stirring constantly, cook for about 4-5 minutes until the raspberries are thoroughly broken down and the sauce begins to thicken. (You may need to break up the raspberries against the pan with the spoon.) Set aside to cool.
6. After 20 minutes of fridge time, remove dough bowl from fridge and turn out on a lightly floured board. Knead very briefly and then shape into a rectangle. Using a rolling pin, roll it out into a rectangle about 8 inches wide and 30 inches long. (The butter should still be visible in marbled streaks.) Fold in thirds by pulling one edge down 2/3 of the way and the other edge up to cover the already-folded dough (so there are three layers). Turn a quarter-turn and roll out into a rectangle again. Fold into thirds again, turn a quarter-turn, and roll out. For the final fold, pull top edge down over 1/4 of the dough and bottom edge up over 1/4 of the dough (so the edges meet in the middle), then fold in half (so there are four layers). Wrap the folded dough in clingfilm and put back in the fridge for 20 minutes.
7. After 20 minutes of fridge time, preheat the oven to 400 degrees. Roll out the pastry into a rectangle again, trimming the edges to make it even. Cut in half, then in half again (to make four squares) -- you may need to roll out the pieces a bit to make them square. Spoon a few tablespoons of filling into one half of the dough, on the diagonal. Fold the edge over diagonally to make a triangle and pinch the edges together.
8. Place formed turnovers on a baking sheet lined with parchment paper. Brush with milk (egg would probably also work, that's what I'll try next time) and sprinkle sugar over the top.
9. Bake at 400 degrees for 18-20 minutes or until the pastry is golden brown. (The picture above shows turnovers that were still a little underdone on the inside; when I make them again I'll let them go another minute or two.) Cool on a wire rack.
no subject
Date: 2016-03-14 01:54 pm (UTC)Quick question: in step one, is that supposed to be "combine flour and salt", or is there a sugar component missing from the pastry ingredient section?
no subject
Date: 2016-03-14 01:58 pm (UTC)Nope, just me fucking it up! (I also found a place where I wrote "you may need to add more cornstarch" and it should have been "you may need to add more water", sigh.)
Fixed; thank you! And yes, they are delicious. I earned many good wife points this morning for having them ready for Sarah when she woke up. (Earning back some of the points I lost by accidentally waking her up in the middle of the night by being too loud!) I was really surprised how easy the rough puff was to make, too, and how goddamn good it was compared to premade commercial; I am never using the premade stuff ever again.
no subject
Date: 2016-03-14 03:16 pm (UTC)no subject
Date: 2016-03-14 03:22 pm (UTC)I was really surprised by how easy it was and just how much better it tastes than the commercial frozen puff pastry stuff you can get.
Curse you, Great British Bake-Off! Curse you for making me want to bake ALL THE THINGS! (I caught myself thinking "you know, one of these days I want to try making a croquembouche" the other day. HELP.)
no subject
Date: 2016-03-14 03:28 pm (UTC)I suspect most of the frozen stuff uses shortening, and then freezing pastry is never great for it. I know basically every frozen pie crust is terrible.
I'm sort of intrigued by Great British Bake-Off but I think it would make me really hungry....
no subject
Date: 2016-03-14 03:41 pm (UTC)I find it absolutely lovely (although, yes, hungry-making, and baking-inspiring). Compared to a US reality show, even a cooking-competition one, it's RIDICULOUSLY low-key; everyone is actually really supportive of each other, the contestants (mostly) cooperate, there's no over-the-top manufactured drama, I adore the presenters/hosts, and the judges are really good at providing encouragement. There's no Dramatic! Background! Music!, there's none of that "we'll tease the Big Moment of the episode in the bumpers for the whole show so when you get there it's an anticlimax because you've seen the setup like 12 times already" shit, everyone has that stiff-upper-lip Britishness thing going on, and you learn a lot -- not only because the judges are very good at explaining technique (and so are many of the contestants), but because the hosts do interstitial segments throughout, like "this week is pie week, let's teach you about the evolution of the pie in British cuisine" or "this week's technical challenge is this obscure pastry nobody's ever heard of; let us go visit this one person who's still making it using the techniques from the medieval era and have them make it for us on camera".
It's great decanting background TV, weirdly, because you don't have to pay a ton of attention but it's very entertaining when you do.
no subject
Date: 2016-03-14 04:59 pm (UTC)Someone I follow on tumblr has been watching it too, and mentioned the lack of competition/fake drama, which sounded appealing - she didn't mention the history/techniques stuff, though! I'll have to give it a watch next time I have a bunch of crafting to do.
no subject
Date: 2016-03-16 01:27 am (UTC)