I decided to make Mini Jam Turnovers with the Flaky Pastry Dough for the Monday Must Have:
This is a great recipe that I've used for several years and it comes out flaky, buttery and oh-so-tasty EVERY SINGLE TIME. If you follow these directions, you will have success every time you make this delicious pastry dough--I promise!
AND then I walked outside and saw that our pear tree had some beautiful pears that were ready to drop:
And since I didn't get a Monday Must Have post out last Monday, I just had to share a second dessert, Pear French Galettes:
Many pie or tart dough recipes are very similar. You may have seen several variations that contain less sugar or no sugar, pastry flour, cake flour or all-purpose flour. This one has all-purpose flour and since most people usually have all-purpose flour at home, I find that this is a convenient recipe to have as a great go-to pie dough recipe. And this comes at the perfect time to welcome the fall season which officially begins tomorrow.
Flaky Pie Dough
Yields = (1) 9-inch pie or (12) mini turnovers & (4) 5-inch galettes
2 1/2 cups all-purpose flour
1 tsp. salt
2 tsp. sugar
8 oz. unsalted butter
1/3 to 1/2 cup strained ice water
1) Combine flour, sugar & salt in mixer bowl with paddle attachment and mix on low speed for 15 seconds.
2) Remove butter from refrigerator and cut into large pieces.
3) Add cold butter pieces to dry ingredients and mix on low speed for 10-15 seconds till butter combines with dry ingredients and is a little smaller.
4) While mixer is still on low speed, slowly add part of the water until dough comes together. Do not over mix (mixture may still have some dry parts, that is OK, because as the dough rests, it will absorb the water through out the rest of the dough).
8) Refrigerate dough for at least 30 minutes (45 minutes to an hour is best) to chill.
Mini Jam Turnovers
Flaky Pastry Dough
Jam (Apricot, Raspberry, Peach, etc.)
Egg wash (1 egg + 2 Tbsp. milk)
Raw Cane Sugar
1) After chilling your dough, remove from the refrigerator and let it set at room temperature for a few minutes before rolling it out. Roll out the dough to about 1/16-inch thickness, using flour as needed, making sure the dough doesn't stick to the board.
2) Use a round cookie or biscuit cutter and cut as many rounds as you would like from the Flaky Pastry Dough. Drop a spoonful of jam on one half of the round, then fold dough in half and pinch the ends together using a fork.
*I made three different varieties using jam I had canned earlier in the summer; Apricot-Vanilla Jam, Peach Citrus Preserves & Spiced Peach Preserves.
*Don't worry if some of the jam oozes out--this is why I use Silpats. They are so easy to clean, even after baking sweet, sticky desserts.
3) Dock the tops of the turnovers using a fork, to allow steam to escape during baking. Next, place the sheet pan in the freezer for about 30 minutes. This dough needs to stay as cold as possible.
4) After the 30 minutes is up, remove them from the freezer, brush an egg wash on the turnovers and sprinkle some raw cane sugar on each turnover. Immediately put them in your preheated oven (400 f.) and bake for 15 to 18 minutes or until they are golden brown.
Pear French Galettes
Flaky Pastry Dough
7-8 Fresh Pears (I used Bartlett Pears)
2 cups sugar
4-6 Tbsp. all-purpose flour
2 lemons, juiced and zested
1 tsp. mace
1/2 tsp. ginger
1/4 tsp. cinnamon
1/2 orange zested
1) Peal, core & slice the pears and put into a bowl with the lemon juice and zest. As you continue adding the pears, toss them in the lemon juice to prevent browning.
2) Once your pears are all sliced and put into the bowl, add the rest of the ingredients and toss lightly to allow them to combine and create a nice juice that the pears will set in for a few minutes.
3) While the pears are soaking up all those wonderful juices and spices, remove your chilled dough from the refrigerator and let it set out for a few minutes at room temperature.
4) Roll out your dough, lightly dusting it with flour to prevent it from sticking to the board. Cut 7 to 8 inch circles (I use a bowl to cut around) and move to a sheet pan with a Silpat or parchment paper. *If you have a Silpat, that works best, but parchment paper will also work.
5) Arrange the pear pieces in a circle, overlapping until they are about 3 inches from the edge. Fold over the edge of the dough securely, until you have all the pears contained within the center of the dough. Place sheet pan in the freezer for at least 30 minutes.
6) After the 30 minutes, remove galettes from freezer and brush the egg wash on the dough that is folded over the pears. Sprinkle sugar over the egg wash (regular granulated sugar or raw cane sugar will work). *I also used a streusel topping that I had in the freezer, which is made up sugar, butter, flour and spices.
7) Immediately put galettes in your preheated oven (400 f.) and bake for 20-25 minutes or until golden brown.
Enjoy and Happy Autumn!