#Fall turnover pastry crack#

Crack the egg into a container, add the pinch of salt.The final butter should be a deep amber color. You will need to stir the apple mix throughout cooking to prevent burning. Bake at 330 degrees F until fully caramelized and thick, approx 2-3 hrs. Transfer mixture to an oven-safe dish and cover with foil.Combine apple mix with spices, sugar, vanilla, and stir.Pass apple mixture through a ricer or a large sieve to remove the seeds, core, and skins.Cook on low heat, covered until they begin to break down, approx 1 hour.Roughly chop the apples and combine everything in a large pot with the vinegar and water. At this point the dough can be wrapped tight and frozen until needed at a later time or rolled out and shaped for baking.After turn 5, chill the dough for 8 hrs- overnight. Repeat the process, trimming the dough as needed to keep it square and resting after each turn.This completes the first turn, chill, and cover for 2 hours.Turn the block 90 degrees so it resembles a book, with the opening on the right.Fold the bottom third up as if you were folding a letter, and fold the top third over the bottom.Roll to a rectangle that is 24 x 9 inches and 3/8 inches thick. Turn the dough so the short end faces you.Stretch and fold the dough from each side over the butter to meet in the middle. Lay a butter block in the center of the dough.Roll dough outwards from the center to a 12-13 inch circle that is 3/8 inch thick.

Let dough rest, covered 8 hr- overnight in the fridge. Cut an X in the top about 1/2 deep to help the dough relax. Remove the dough from the mixer and knead on a lightly floured surface for several mins, the dough will not be smooth in texture and will resemble a bread dough consistency.If the dough is too dry, add the remaining water a little at a time as needed. At this stage, the dough should feel tacky but should not stick to fingers. Slowly add the melted butter and mix until the dough comes together.Add more of the water reserving a small amount (which may not be needed). On low speed, add half of the water mix and mix for 30 seconds.Cover and chill the butter for at least 8 hrs- overnight.Pound butter A with a rolling pin between two pieces of parchment paper and flatten it into a rectangle 6 1/2 x 8 inches and 1/2 thick.