apple pie popovers.
so let’s try again.
1 1/4 cup flour (i think sifting is a sham.)
1 tablespoon sugar.
1 stick of butter cubed.
1/8 cup chilled water + several teaspoons extra.
that water is where things got tricky. but don’t worry, i got ya.
mix together your sugar and flour and make sure you cube your butter the way i taught you when we made scones. just keep putting it back in the freezer so your butter stays nice and chilled. now add your butter little by little and mix it into your sugar-flour situation.
the individual pieces of butter should be covered in the flour/sugar so that they stay separate for the most part.
now for the water.
so the recipe calls for 1/8 cup of chilled water. first of all, what a silly measurement. second of all, it wasn’t nearly enough water.
i put some ice water in a cup and after pouring an 1/8 cup into my bowl, i worked the ingredients until they combined.
but for the longest time it was a floury mess of frustration.
so add more chilled water a teaspoon at a time until your mixture becomes dough that looks like this…
it was my first time and i was super excited.
now, put it in some saran wrap and stick it in the fridge for about an hour.
2 large or 3 medium granny smith apples.
1/2 cup packed brown sugar.
1 tablespoon ground cinnamon.
2 tablespoons melted butter.
i got this one in one continuous peel.
did i tell you that already? UGH, sorry.
in a medium sized bowl, mix up your brown sugar and cinnamon real good. now add in your melted butter ( i added just a touch more than what the recipe calls for because it wasn’t mixing together well.)
and because a little butter never hurt anyone.
ONLY ADD A LITTLE MORE. because ew.
you can go ahead a roll out your dough over a floured counter and cut it into rectangles. they can be as big or small as you like, and mine varied a huge amount.
its rustic, homemade, and charming, alright?
now add in some filling onto one side of the dough rectangle, pull over the other side like a blanket, and then pinch the edges closed with a fork.
line a cookie sheet with parchment paper and preheat your oven to 350°F.
transfer over your popovers and make 2 or 3 vents in the top depending on the size of each popover.
now the recipe fails to mention what kind of egg wash to make as you can make it with water or with milk or with whipping cream.
but it was thanksgiving and i thought, ‘why the hell not?’
so, i mixed up…
1 tablespoon whipping cream.
and then i brushed the tops of each popover with the egg wash using a barbeque brush. this is what is going to make them that lovely golden brown.
bake your popovers for 20-25 minutes. (although mine needed a few extra minutes.)
which is why the parchment paper is such an incredible invention, you can just toss it when you’re done.
note: wax paper ≠ parchment paper.
we once learned that the hard way.
add blue bell ice cream and enjoy with someone making snarky comments about texas state school rivalries.
and yes, that cute dog is wearing a mum.
thank god this business is over and done with.