Apple pancakes/Apple turnovers

No pictures for this entry.  Last night I made apple turnovers for the boys' lunches.  I used Mark Bittman's How to Cook Everything.  For the turnovers I used his recipe for puff pastry and his apple turnover recipe for the filling.  I had about half of the filling left over, so I put it in pancakes this morning.  This was amazing.  I think letting the apples sit overnight in the refrigerator mixed with the sugar, cinnamon, etc helped develop the flavor.

Puff pastry

Mix 1 1/2 cups flour with 1 tsp salt in food processor.  Add 1/4 stick of butter.  Pulse until combined.  In a bowl add about 1/4 cup ice water to make a dough.  Knead lightly for 2 minutes, then wrap in plastic wrap and refrigerate 1/2 hour.

In a kitchenaid mix with a paddle 1/2 cup flour and 3/4 cup butter until smooth.  Cover and refrigerate 30 minutes.

Roll the flour mixture (1st) out into a 4x8 or larger rectangle, 1/4 inch thick.  

Roll out butter mixture into 2x4 rectangle, or slightly larger, 1/4 inch thick.

Place the butter mixture on the flour mixture.  Fold the corners in to make a hexagon.  Pat into a rectangle.  Chill 15 minutes.  

Remove, roll out to 1/4 inch thick, making sure to keep the thickness uniform.  Fold the short sides in to the middle.  Roll again.  Fold the short sides in again, like a letter with the sides on top of each other.  Roll out, cover and refrigerate.

Repeat the last step 2-4 times, refrigerating for 30 minutes between each rolling.

(Or you can just buy puff pastry)

Apple turnovers

Grate 4 cored and peeled apples.  Add 1 tbsp lemon juice, 1 tbsp cornstarch, 1 tsp grated lemon zest, 1 tsp cinnamon, 1/2 cup sugar.

Roll out puff pastry.  Cut into 12 4x4 squares.  Roll out each square a little.  Put 2 tbsp apple mixture into square and fold over.  Seal with a little water around the edges.  Poke a couple of holes in the top, brush with water and sprinkle with sugar.

Bake 350 degrees for 40 minutes.

Pancakes

Mix 2 cups flour, 2 tsp baking powder, 1/2 tsp salt, 1 tbsp sugar.  

In another bowl mix 2 lightly beaten eggs, a little olive oil, the leftover apple mixture including the liquid, and about 1/3 cup of milk.  

Mix into dry ingredients and mix until moistened.  Add enough milk to make it a pourable batter.  Cook the pancakes in olive oil.