Apple Fig Walnut Turnovers
Please don't let the length of this recipe scare you. It's really quite simple and worth every minute.
The dough and method of cooking the apples comes from former White House pastry chef Roland Mesnier's "Dessert University". If you don't own this book, you should!
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- 2 large
- eggs, hard boiled and cooled.
- 2 c
- all-purpose flour
- 3 1/2 Tbsp
- 1 tsp
- baking soda
- 1/2 Tbsp
- cream of tartar
- 1 pinch
- 8 Tbsp
- unsalted butter, chilled, cut into 8 pieces
- 3/4 c
- plus 2 tblsp heavy cream
- apples, peeled, cored, cut into 3/4
- 6 Tbsp
- unsalted butter, cut into small pieces
- 6 Tbsp
- 2 c
- fresh figs, chopped (dried may also be used)
- 1/2 c
- walnuts, chopped
- egg white + 1 tbl water, beaten (for egg wash)
- 2 Tbsp
- melted butter
- 2 Tbsp
- turbinado or raw sugar
1Separate egg yolks from whites. Set aside whites for another use or discard. Push the yolks through a fine mesh strainer into a small bowl. Set aside.
2***The benefit of using hard boiled egg yolks is to add the richness and flavor of the eggs without chemically changing the dough with the addition of raw egg yolks. This way the dough remains soft and light.
3Combine flour, sugar, baking soda, cream of tartar, and salt in mixer bowl with a paddle attachment. Add butter pieces and mix on low until it resembles coarse meal.
4Add yolks and cream. Mix until dough just comes together. Cover with a clean dish towel and set aside.
6Bake, stirring every 3-5 minutes, for 10 minutes. Remove from oven as the apples just start to soften. Push fruit together into a mound to finish cooking. Cool to room temperature.
7(These may be baked ahead of time and frozen up to 2 months, or refrigerated up to 3 days. Bring to room temp before using.)
8After the fruit has cooled add walnuts. Stir to combine. Set aside.
9Decrease oven temp to 375*. Prepare baking sheets by lining with parchment.
10Roll out dough to 1/4" thickness. Cut into 3"x3" squares.
12Brush turnovers with melted butter and sprinkle with sugar. (or wait to drizzle them with icing after they have cooled)
13Bake 15-20 minutes, until light golden brown. Cool on wire rack.
14These will keep 3 days in an airtight container or frozen up to 3 weeks.