PARISIAN TURNOVER OF APPLES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (16)
For the apple filling
For the turnover pastry
For glazing and topping
For alternative fruit fillings (plums, peaches, apricots)
Instructions (22)
Prepare the apple filling
  1. Peel about a dozen apples, cut them in quarters, and take out the cores.
  2. Put the prepared apples into a stewpan with eight ounces of sugar, two ounces of butter, the rind of a lemon rubbed on a piece of sugar, and two table-spoonfuls of water.
  3. Toss the apples over a slow fire until they are about half done.
  4. Remove the apples from the fire.
Prepare the pastry
  1. While the apples are being prepared, roll out a piece of short paste in a circular form, the eighth part of an inch thick, and about the size of a dinner-plate.
  2. Wet the edge of the short paste round.
  3. Fasten a rolled cord of paste, the thickness of a small finger, within an inch of the edge of the short paste.
  4. Pile the prepared apples up in the centre in the form of a dome.
  5. Spread some apricot marmalade over the surface of the apples.
  6. Cover the whole with another circular piece of puff-paste.
  7. Press the two paste layers together round the edges.
  8. Wet the extremities of the edges.
  9. With the forefinger and thumb of the right hand, twist or fold the edges over in the form of a cord.
Glaze and bake
  1. Egg the turnover all over with a soft paste-brush dipped in some beaten white of egg.
  2. Strew some rough granite-sugar over the entire surface.
  3. Bake it of a light colour.
Alternative fruit fillings
  1. These turnovers may also be made with all kinds of plums, peaches, or apricots.
  2. For plum turnovers, remove the stones from the plums.
  3. Pile the chosen fruit (plums, peaches, or apricots) up in several rows forming a dome.
  4. Place some pounded sugar between each layer of fruit.
  5. Boil down some of the same kind of fruit used for the filling to a jam.
  6. Use the jam to mask the fruit before covering it with paste.
Original Text
PARISIAN TURNOVER OF APPLES. PEEL about a dozen apples, cut them in quarters, and take out the cores; after which put them into a stewpan with eight ounces of sugar, two ounces of butter, the rind of a lemon rubbed on a piece of sugar, and two table-spoonfuls of water; toss the apples over a slow fire until they are about half done, and then remove them from the fire. While the apples are being prepared, roll out a piece of short paste, in a circular form, the eighth part of an inch thick, and about the size of a dinner-plate; wet this round the edge, then fasten a rolled cord of paste, the thickness of a small finger, within an inch of the edge, and pile the prepared apples up in the centre in the form of a dome; then spread some apricot marmalade over the surface, and cover the whole in with another circular piece of puff-paste; press them together round the edges, wet the extremities, them with the forefinger and thumb of the right hand, twist or fold the edges over in the form of a cord; let the turnover now be egged all over with a soft paste-brush dipped in some beaten white of egg, then strew some rough granite-sugar over the entire surface, and bake it of a light colour. These turnovers may also be made with all kinds of plums; the only difference in their mode of preparation being, that they need not undergo any pressing previously to placing them in the paste, except that the stones should be removed: the plums, peaches, or apricots must be piled up in several rows forming a dome, with some pounded sugar between each layer, and some of the same kind of fruit the turnover is made of should be first boiled down to a jam, for the pur- pose of masking the fruit with, preparatory to its being covered in.
Notes
—