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This is
made from Fleur de Sel sea salt, apple cider, star anise, cinnamon, clove, fennel seed, szechuan peppercorn.
3.5 oz - $10.00
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Caramel Apple Turnovers
The filling:
1 1/2 cup tart apples (Granny Smith, Braeburn, Empire), coarsely chop ped
3 tbsp sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp lemon juice
1 tsp grated orange zest
pinch of salt
8 tsp butter
1 tsp milk
Flakey Crust:
2 1/4 cup flour
3/4 cup shortening
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/4 inch pieces
1 tsp salt
1 tbsp sugar
1/2 cup cold water
Caramel sauce:
2 cups water
2 1/2 cups sugar
1 3/4 cup heavy cream
Pre-heat oven to 400 degrees Fahrenheit. For the flakey crust, sift flour, sugar, and salt into a large bowl. Using your fingers, cut or rub the butter and shortening into the flour until the mixture resembles crumbs. Add the water and continue mixing until the dough coheres. Roll 1/8 inch thick and cut into 4 inch squares. Set aside.
For the filling, mix apples, sugar, cinnamon, nutmeg, lemon juice, orange zest, butter, milk, and salt. Place 1 heaping tablespoon apple mixture into the center of each square. Dot with 1/2 teaspoon butter. Moisten edges with water, fold into triangle and press edges together with fork. Place on greased cookie sheet. Prick top with fork. Bake 25 to 30 minutes at 400 degrees.
While the turnovers are in the oven, prepare the caramel sauce. Place the sugar and water into a sauce pan, and bring to a boil. Once the mixture starts to boil, brush any crystals off the side of the pan with a basting brush and water. Reduce the mixture until it is a deep cafe brown color, but not burnt. Turn off heat and add the heavy cream and stir until thoroughly incorporated. Take turnovers out of the oven and let cool for 10 min. Spoon caramel sauce over the top.
Sprinkle Apple 5-Spice Salt over the caramel sauce to garnish.
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