Thursday, April 16, 2009

fruit pockets

i saw this recipe in a foodblog no special effects and got interested in making his pineapple galette. But intead of making it look like his, I thought of making pie pockets instead. Hehehe…

the dough i used was the same with the apple pie crust i found at pinoycook. i made 3 different fruit pockets, 2 for pineapple (the square); 2 for peaches (with the round edges); and 1 for apple (the long one). it’s like pie made into pockets. i brushed the top with eggwash and prick with fork; and secure the edges just like the empanada way.

the first thing i did was to prepare the crust; cut 1/2 cup of butter into very small pieces. place the butter in a large mixing bowl and add 2 cups of all-purpose flour, 1/2 teaspoon of salt and 2 tablespoons of sugar. mix with your hands, rubbing the butter into the flour until the mixture resembles coarse crumbs.

pour in iced water (water with pieces of ice in it) little by little, about a tablespoonful of so at a time, while stirring the dough lightly. when the dough starts to stick together, you’ve poured in enough water. gather the dough into a ball, wrap in cling film and chill for at least 30 minutes in the fridge (an hour would make it even easier to roll out).

while chilling the dough, i then prepared the fruits i'll be filling the dough with. i sliced the pineapple into thin strips, the peaches into thin wedges, and the apple into thin slices. i also prepared the cinnamon powder and brown sugar. at the same time prepared 1 beaten egg with a little water for the eggwash.

take out the dough from the fridge and place on a sheet of baking paper. flatten slightly with your hand. place another sheet of baking paper over it and roll from the center outward with light smooth strokes until the dough is about 1/8 of an inch thick.

i made 5 rectangles from the flattened dough and placed each fruit in one side making sure i still have some space around to be able to seal the dough. then sprinkle cinnamon powder and brown sugar. then i fold the other half to meet the ends and using the back of the fork, i pressed the sides of the dough to secure it. then i brushed eggwash on the top of the dough and pricked the top with the fork to create steam vents. i placed it in a baking tray lined with wax paper and baked in a preheated oven at 230°C (the lowest my oven can get) for 45-60 minutes, or just until the pastry is nicely browned.

amongst the 3, i most like the apple pocket. i intend to make apple pockets in the future or perhaps make some combination just like the ones in mcdonalds. hehehe…