Inverted puff pastry
| INGREDIENTS | LBS. | OZS. | METRIC | BAKER'S % |
|---|---|---|---|---|
| Détrempe | ||||
| Flour | 1 | 2.9 | 529 g | 100 |
| Water | 8.1 | 228 g | 43 | |
| Butter | 4.1 | 116 g | 22 | |
| Salt | 0.6 | 16 g | 3 | |
| Malt | 0.2 | 5 g | 1 | |
| Lemon juice | 0.2 | 5 g | 1 | |
| Total appr. wt. | 2 | 899 g | 170 | |
| Beurrage | ||||
| Butter * | 1 | 8 | 675 g | 75 |
| Flour * | 7 | 198 g | 22 | |
*Flour and butter for beurrage percentage is based on the total dough weight
Method: Mix all détrempe ingredients to incorporation only. Form the dough into a square about 1 in. thick, place on a sheet pan and cover in plastic. Chill the dough for at least one hour. In a mixer with the paddle attachment, blend together the butter and flour for the beurrage. Spread the beurrage into a rectangle twice the size of the dough. Refrigerate. Place the dough in the center of the beurrage, and fold the beurrage around the dough. Give the paton two single folds, refrigerate the dough for at least 30 minutes. Repeat twice more for a total of six single folds.
Spinach feta filling
| INGREDIENTS | LBS. | OZS. | METRIC | BAKER'S % |
|---|---|---|---|---|
| Baby spinach, fresh | 2 | 0.5 | 910 g | 100 |
| Feta cheese | 1 | 5 | 590 g | 65 |
| Total appr. wt. | 3 | 5.5 | 1.5 kg | 165 |
Method: Clean the spinach and dry well. In a mixer fitted with the paddle attachment, blend the spinach, and then add the feta cheese. Refrigerate until needed.
Assembly: Sheet the dough to 18 1/2 ins. wide and 2 mm thick. Cut the dough into 4 1/2-in. squares, and refrigerate for at least 30 minutes. Roll the dough squares in one direction (rolling towards opposing points of the square) to make a diamond shape. Lightly brush the two front edges of the diamond shape with egg whites. Deposit the filling on the front third of the pastry, and fold the back portion of the dough piece to the front. Next, seal the edges and eliminate any air pockets. Crimp the edges of the pastry, and score the top of the turnover to create a steam vent. Refrigerate the turnovers at least four hours or freeze for later use. Bake at 350°F in a convection oven for about 25 to 30 minutes or until golden brown on the sides.
Yield: about 28 turnovers
