The natural sweetness of the net bright in these pastries, with a pinch of vanilla and a touch of sugar to improve their flavor. The lemon juice helps to break the fruit while cooking also eliminating the floral notes and citrus fruits in the net. With a crunchy pastry that surrounds a warm filling full of fruit, these turnover offer the perfect balance of consistency and flavor.
Turnover of nettarin
Makes 12 pastries
- 1 range cups (254 grams) fresh chopped nectarines (about 2 medium net)
- ½ cup (100 grams) granulated sugar
- 2 spoons (10 grams) fresh lemon juice
- ¼ teaspoon Kosher salt
- 2 spoons (16 grams) corn starch
- 3 spoons (45 grams) water, uniform
- ½ teaspoon (2 grams) Vanilla extract
- Flour for all uses, to dust sprinkle
- Ruvida pastry dough (the recipe follows)
- 1 large egg (50 grams)
In a small saucepan, mix nectarine, sugar, lemon juice and salt. Cook over medium heat, stirring frequently, until the fruit starts to break and release the juice, about 5 minutes.
In a small bowl, beat the corn starch together and 2 tablespoons of water (30 grams) until smooth. Add the mixture of corn starch to the nectarine mixture and cook, mixing frequently, until the mixture is thick and translucent, from 2 to 3 minutes. Remove from the heat and mix in vanilla. Let me cool completely.
Preheat the oven to 200 ° C (400 ° F). Line 2 sheets of pan with parchment paper.
On a slightly floured surface, roll the dough of rough puff pastry in a 16×12 inches rectangle. Cut in 12 (4 inches) square. 1½ tablespoons (30 grams) spoonful of nectarine mixed at the center of each square.
In another small bowl, beat the egg together and staying 1 tablespoon of water (15 grams). Using a sauce for pastry, the edges of the pasta with the washing of the eggs. Fold squares half a diagonal and crimp the edges to seal. Place at least 1½ inch distance on prepared pans. Freeze until it is stopped, about 15 minutes.
Using a small knife, size 3 small air intakes on top of each pastry shop. (See Punta Pro.) BRUSH with egg washing.
Cook for 10 minutes. Reduce the oven temperature to 190 ° C of 375 ° F) and cook up to golden, from 10 to 15 minutes more. Leave the pans to cool for 10 minutes. Remove from the pans and let the apparers cool for at least 15 minutes. Serve hot or ambient temperature.
For the tip: To ensure that the turnover increase uniformly and do not lose their filling, gently mark the fold of frozen turnover with a sharp knife (without basically cut). This will allow the pastry to get up and inflate without opening up.
Ruvida pastry dough
Makes 12 pastries
- 1 1/3 cups (300 grams) non -salted cold butter, cube
- 2 1/4 Cups (281 grams) Flour for all uses
- 2 spoons (6 grams) Kosher salt
- 1/2 Cup (120 grams) icy water
Freeze the cold butter until it is stopped, from 15 to 20 minutes.
In the bowl of a support mixer equipped with a palette attack, beat the cold butter, flour and low speed salt only until the butter is covered with flour. With the low -speed mixer, add icy water ½ cup (120 grams) in a slow and constant stream, beating until the dough joins, about 1 minute, stopping to scrape the bottom and sides of the bowl and turn the dough to hydrate evenly. (There will still be large pieces of butter. Okay if some dry pieces remain.)
Turn off the dough on a slightly floured surface and roll in a 7 -inch square. Wrap in a plastic casing and refrigerate for 45 minutes to 1 hour.
On a slightly floured surface, roll the dough into a 18 × 10 inches rectangle, a slightly floured surface and the upper part of the dough, if necessary. Fold the dough in third parties as a letter. Rotate the dough of 90 degrees; Rolla in a 18 × 10 inch rectangle and fold in third parties as a letter. Repeat the procedure for a third and last round. Wrap the dough in a plastic casing and refrigerate for at least 1 hour. (If at any time the butter is too soft after a fold, wrap in a plastic casing and freeze until the butter is stopped again, checking every 5 minutes).
