Text 23135, 103 rader
Skriven 2007-11-20 16:13:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: Killinig albatrosses
============================
On 10-29-07 BARBARA MCNAY Scribbled to GLEN JAMIESON about BIRD AND RAT 

BM> > responsible for the
BM> > death of thousands of albatrosses.

BM>How are the albatrosses killed?

Like sea gulls. With glee.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple Maple Turnovers
 Categories: Pastry, Fruit, Desserts, Nuts
      Yield: 12 servings
 
MMMMM---------------------------PASTRY--------------------------------
  1 1/2 c  Unsifted all-purpose flour
    1/2 ts Sugar
    1/2 ts Salt
      4 oz Unsalted butter; in 1/4"
           - slices
      2 tb Solid vegetable shortening
      9 tb (to 11) ice water

MMMMM--------------------------FILLING-------------------------------
      2 lg Golden Delicious apples;
           - peeled, cored, in 1/2"
           - pieces
    1/4 c  Pure maple syrup
    1/4 c  Water
    1/2    Vanilla bean

MMMMM-------------------------GLAZE (OPT------------------------------
      3 tb Unsifted powdered sugar
      2 tb Pure maple syrup
    1/4 c  (2 oz) fine chopped toasted
           - pecans
 
  These may be assembled ahead, covered and refrigerated before baking.
  Or bake them, then cool, pack into a sturdy airtight container and
  freeze. Reheat in a 325-degree oven for about 15 minutes, or until
  warm and crisp. By Chronicle columnist Flo Braker.
  
  For the pastry: Combine flour, sugar and salt in a large bowl; stir to
  blend. Using a pastry blender, cut in butter until mixture resembles
  small peas. Cut in shortening until mixture resembles coarse meal.
  Sprinkle in the water 1 tablespoon at a time, stirring with a fork
  until dry ingredients are evenly moistened and dough holds together.
  Flatten dough slightly to form a square. Wrap with plastic wrap;
  refrigerate for at least an hour.
  
  For the filling: Combine apples, maple syrup, water and vanilla bean
  in a 10-inch skillet. Cook over medium heat until apples are tender
  and just a small amount of syrupy moisture remains (1-2 teaspoons),
  about 10 to 15 minutes. Remove vanilla bean before most of the
  moisture cooks away. Let cool. Adjust rack in lower third of the
  oven; preheat oven to 425 degrees. Line a baking sheet with parchment.
  
  Place dough on a lightly floured work surface. Sprinkle a little flour
  over dough and roll out from the center toward an edge (don't roll
  over edge) until you have an 1/8-inch-thick rectangle (about 18 1/2 x
  14 inches). After each rolling, gently lift dough, and lightly flour
  surface when necessary. To assemble: Using a ruler and a pizza wheel,
  cut out twelve 4 1/2-inch pastry squares. (If necessary, patch scraps
  together to form a perfect square.) Place 3 dough squares on the
  baking sheet, spacing them about 2 inches apart. Spoon 1 tablespoon
  filling just off center of each. Lightly brush edges with water; fold
  the plain pastry half over filling to form a triangle. Using your
  fingertips, then the tines of a fork, press together edges to seal.
  Using a small paring knife, cut a small slit (for steam to escape) on
  top of each pastry. Repeat with remaining chilled pastry squares.
  
  Bake for 10 minutes, then reduce oven temperature to 400 degrees and
  bake an additional 10 minutes, or until the turnovers are golden
  brown. Glaze: Combine the powdered sugar and maple syrup in a small
  bowl; stir until smooth. Brush over the turnovers while still warm,
  and sprinkle the pecans on top.
  
  Yields 12 (4 1/2-inch) turnovers.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 20 September 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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