Cherry-Apple Turnovers with Pastry Chef Thaddeus DuBois at Borgata Hotel Casino & Spa

There's nothing like a fruit-filled turnover on a crisp fall day...whether an afternoon nibble or dessert! We visit the pastry kitchen at Borgata in Atlantic City, New Jersey for a one-on-one sweets session with former White House Executive Pastry Chef, Thaddeus DuBois.




Tip: Pick Granny Smith apples -- tart works better than sweet
Tip: If you don't have a fancy peeler, a regular pairing knife will do
Tip: Don't worry if your apples brown if you're baking
Tip: Fruit oils in citrus zest give much better flavor
Tip: Wrap dough in plastic to prevent from drying out overnight
Tip: Let turnover rest for 15 minutes so juices don't rush out
Tip: Dust with raw sugar for extra crunch
Trick: Cut both ends of apple off, rotate and peel all the way around
Trick: Cornstarch helps thicken since apples release H20 when baked
Trick: Use cold butter -- soft butter will melt with heat from hands
Trick: Chilled dough best for kneading -- make dough ahead
Trick: Use light egg wash on edges so turnover stays sealed when baking
Trick: If turnover sticks to cutting board, slide a knife under
Trick: Make small slits on top to let moisture escape
Technique: Squeeze lemon juice into your hand to catch the seeds
Technique: Hands make a great tool for incorporating dough ingredients
Technique: Don't over handle dough, add cold water all at once
Technique: Dust flour onto workspace at a 45° angle
Technique: Keep turning the dough as you roll it out to prevent sticking

Category:

Howto & Style

Tags:

• turnovers
• thaddeus
• dubois
• borgata
• atlantic city
• divya
• gugnani
• cherry
• apple
• cooking
• behind
• the
• burner

[MrBazzzzinga]

indian kudi :)

[MrDripdrop]

delicious