Sweet apple samosa turn over
“Apple a day keeps the doctor away” –I believed in this saying. I have been eating apple for lunch ever since I was a graduate student. I like the green apple Granny Smith a lot. It has a nice texture and a unique taste. It is a good cooking apple, good for making fillings for a pie or a turn over. Being a health food nut, I did not peel the apple, but cored it. I made the filling with apple slices, brown sugar, all purpose flour and melted butter; spiced with nutmeg, cinnamon, and cardamom. Used corn starch for thickening. I made the filling in microwave oven. This is the first time I made an attempt to make puff pastry. I feel that deep frying is a baad cooking method’ I did not want to deep fry the apple samosa. Making the puff pastry dough is cumbersome. The dough goes in and out of the refrigerator a few times. Rolling, buttering and folding and chilling as outlined in the steps, Chilling is an important factor in puff pastry sheet making. I made the dough and the filling a couple of days ago and refrigerated them. Cut the pastry sheet into small squares (4in x 4 in), placed the filling in the center, sealed, and made a few slits in the top for steam to escape. Covered it with a parchment paper and refrigerated overnight as I did not have the time to bake, Preheated the oven to 400 F (200C), baked for 40 minutes. Samosa came out good. #cookpaddessert
Sweet apple samosa turn over
“Apple a day keeps the doctor away” –I believed in this saying. I have been eating apple for lunch ever since I was a graduate student. I like the green apple Granny Smith a lot. It has a nice texture and a unique taste. It is a good cooking apple, good for making fillings for a pie or a turn over. Being a health food nut, I did not peel the apple, but cored it. I made the filling with apple slices, brown sugar, all purpose flour and melted butter; spiced with nutmeg, cinnamon, and cardamom. Used corn starch for thickening. I made the filling in microwave oven. This is the first time I made an attempt to make puff pastry. I feel that deep frying is a baad cooking method’ I did not want to deep fry the apple samosa. Making the puff pastry dough is cumbersome. The dough goes in and out of the refrigerator a few times. Rolling, buttering and folding and chilling as outlined in the steps, Chilling is an important factor in puff pastry sheet making. I made the dough and the filling a couple of days ago and refrigerated them. Cut the pastry sheet into small squares (4in x 4 in), placed the filling in the center, sealed, and made a few slits in the top for steam to escape. Covered it with a parchment paper and refrigerated overnight as I did not have the time to bake, Preheated the oven to 400 F (200C), baked for 40 minutes. Samosa came out good. #cookpaddessert
Open in Cookpad AppSteps
- 1
1. Make a checklist. Collect all ingredients; keep them within your reach
- 2
For filling: Thinly slice apples. Transfer the apple slices to a microwave safe bowl. Stir in the rest of ingredients, brown sugar, maida, corn starch, cinnamon, nutmeg, cardamom etc.. Mix them well with a spatula. Cook in the microwave oven or on the stove top stirring every five minutes. When you cook in the microwave you do not have to worry about the filling getting burnt. After the filling thickens, rest it to come to room temperature. Refrigerate at least for an hour or so
- 3
For Pastry sheet
Mix the flour with ½ c softened butter and salt together using very little cold water, do not knead the dough just gentle gathering of the flour. Shape into a flat ball, wrap with a plastic wrap and refrigerate at least for an hour.
Place the butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin or other heavy object. Refrigerate until firm, about 20 minutes.
- 4
On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick. Place the disc of chilled butter in the center and fold the two ends over it so that it is completely encased in dough. Roll out the dough again, taking care not to let the butter break through the dough, to about 1/2 inch thickness. Fold into thirds. This is the first ''turn''. Rotate the dough 90 degrees and roll out into a rectangle again. Fold into thirds.
- 5
By this time the butter is starting to warm up. Place the dough on a baking sheet and mark it with two pokes from your finger (two turns). Wrap in plastic and refrigerate for at least 30 minutes.
Repeat this rolling, folding and turning two more times, then refrigerate until firm.
- 6
The dough is now ready to roll out Roll the dough out as thin as 1/4 inch, 12 inch long, 8 inch wide to make pastries. Trim the edge with pizza cutter. Cut the sheet into 4 inch squares,
Place a parchment paper over the baking tray, Keep the squares on it, cover and refrigerate for 30 minutes.
- 7
Take out the tray, Place 1 tbsp chilled filling in the center of the square, close bringing one corner to the other over the filling. Make a paste with maida, use the paste for sealing. Make a few slit on the samosa, Refrigerate until you are ready to bake.
- 8
Bake in a preheated oven of at least 400 degrees F (200 degrees C) to get the maximum puff from your pastry. The time may vary from oven to oven. I baked for 40 minutes. Tap the samosa to make sure that it is fully baked,
Remove from the oven. Sprinle sugar on the top of the samosa. Cool for an hour or so before serving.
- 9
Taste, serve with coffee, tea or ice cream.
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