The 1/2 cup is for cooking the apples, while the 1/4 cup is for the cornstarch slurry you will add later. I used a mix of Gala and Honeycrisp.ġ/2 Cup and 1/4 Cup Water – Make sure to keep the water divided.
Then you can chill it in the refrigerator again until you’re ready to use it.Ĭold Water – Make sure the water is very cold so that it doesn’t melt the butter.Īpples – Use a baking apple for this recipe, such as a Golden Delicious, Honeycrisp, Pink Lady, Fuji, or Jonathan. The butter needs to be in thick cubes (about 1/2 inch cubed.) If you are baking in a warm environment, you might want to try cutting the butter into cubes before starting. If you want to use this rough puff recipe for something savory, leave out the sugar.īutter – It’s very important to use cold butter when making puff pastry, so leave the butter in the refrigerator until you are ready to use it immediately.
Sugar – I added sugar to the puff pastry for these turnovers because I felt they needed the extra sweetness. Ingredients for Apple Turnovers from Scratchįlour – I used all-purpose flour in this recipe, but strong flour (or bread flour) is often recommended when making puff pastry, because it will help the laminated dough maintain its structure. Using rough puff pastry, it is unbelievably easy to make these Apple Turnovers from Scratch. In my opinion, it’s easier to make than a pie crust, and it’s almost as easy as working with store-bought puff pastry, but has a better flavor. I used to think that making pastry from scratch was hard, until I discovered rough puff.
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