Sweet apple samosa turn over.
Food preparation Sweet apple samosa turn over is an enjoyable point, in addition it ends up being a lot more special value if you prepare it yourself. By utilizing the following 14 components, you can begin cooking 9 steps. observe the complying with section for you to begin cooking instantly.
Ingredients of Sweet apple samosa turn over
- It’s of For filling.
- Prepare 2 of apples thinly sliced.
- Prepare 1/2 cup of Brown sugar.
- Prepare 1/4 cup of all purpose flour.
- It’s 1 tbsp of powdered cinnamon.
- Prepare 1 tsp of powdered cardamom.
- You need 1 tsp of freshly grated nutmeg.
- It’s 1 tbsp of starch.
- You need 1/2 cup of freshly squeezed ornage juice.
- It’s 1 tsp of salt.
- Prepare of For Pastry sheet.
- You need 2 cup of all purpose flour.
- You need 1 cup of softened unsalted butter.
- It’s 1 tsp of salt.
Sweet apple samosa turn over start cooking
- 1. Make a checklist. Collect all ingredients; keep them within your reach.
- For filling: Thinly slice apples. Transfer the apple slices to a microwave safe bowl. Stir in the rest of ingredients, brown sugar, maida, corn starch, cinnamon, nutmeg, cardamom etc.. Mix them well with a spatula. Cook in the microwave oven or on the stove top stirring every five minutes. When you cook in the microwave you do not have to worry about the filling getting burnt. After the filling thickens, rest it to come to room temperature. Refrigerate at least for an hour or so.
- For Pastry sheet Mix the flour with ½ c softened butter and salt together using very little cold water, do not knead the dough just gentle gathering of the flour. Shape into a flat ball, wrap with a plastic wrap and refrigerate at least for an hour. Place the butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin or other heavy object. Refrigerate until firm, about 20 minutes..
- On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick. Place the disc of chilled butter in the center and fold the two ends over it so that it is completely encased in dough. Roll out the dough again, taking care not to let the butter break through the dough, to about 1/2 inch thickness. Fold into thirds. This is the first ''turn''. Rotate the dough 90 degrees and roll out into a rectangle again. Fold into thirds..
- By this time the butter is starting to warm up. Place the dough on a baking sheet and mark it with two pokes from your finger (two turns). Wrap in plastic and refrigerate for at least 30 minutes. Repeat this rolling, folding and turning two more times, then refrigerate until firm..
- The dough is now ready to roll out Roll the dough out as thin as 1/4 inch, 12 inch long, 8 inch wide to make pastries. Trim the edge with pizza cutter. Cut the sheet into 4 inch squares, Place a parchment paper over the baking tray, Keep the squares on it, cover and refrigerate for 30 minutes..
- Take out the tray, Place 1 tbsp chilled filling in the center of the square, close bringing one corner to the other over the filling. Make a paste with maida, use the paste for sealing. Make a few slit on the samosa, Refrigerate until you are ready to bake..
- Bake in a preheated oven of at least 400 degrees F (200 degrees C) to get the maximum puff from your pastry. The time may vary from oven to oven. I baked for 40 minutes. Tap the samosa to make sure that it is fully baked, Remove from the oven. Sprinle sugar on the top of the samosa. Cool for an hour or so before serving..
- Taste, serve with coffee, tea or ice cream..