Formulas
Guava Turnovers
Prepare puff paste by combining flour and salt in mixer. Cut butter into small pieces and add to flour. Mix until crumbly; add cold water and mix into dough. Divide dough into quarters on floured bench; roll out units into 1/2" thick rectangles. Fold short ends toward middle and again in half for 4 layers each. Roll out into rectangles and repeat folds. Cover and chill at least 30 minutes. Repeat rolling and folding twice more. Chill at least 1 hour. Roll out each unit into 1/4" thick rectangle. Mark off 4" to 4-1/2" squares or rounds; cut out with pastry wheel or cutters. Brush dough edges with egg wash; deposit 1/2 oz. filling on each. Fold up squares diagonally rounds in half; press edges to seal. Transfer turnovers to paper-lined pans; brush with egg wash and let rest 30 minutes. Repeat egg wash on dough; stipple centers and bake in 400°F oven until golden brown, 20 to 25 minutes. Wash hot turnovers with simple syrup to glaze. Cooled turnovers can be iced or dusted with confectioners' sugar, if desired.
Filling Variations:
Combine equal parts cream cheese and guava paste. Use cooked and seasoned ground meat for savory turnovers.
Simple Syrup:
Boil 1 lb., 12 ozs. granulated sugar with 1 lb. water, 3 to 5 minutes. Let cool; use as glaze for fruit-filled pastries. Yield: about 1 qt.
Total Formula
| Ingredients | Weights |
True % |
Baker's % |
|---|---|---|---|
| Progressive Baker® Spring Hearth Spring Patent Flour | 8 lbs. 12 ozs. |
33.20 |
100.00 |
| Progressive Baker® Premium Baker's Salt | 1-1/4 ozs. |
.41 |
1.25 |
| Cold unsalted butter | 8 lbs. 12 ozs. |
33.20 |
100.00 |
| Cold water | 3 lbs., 8 ozs. |
13.28 |
40.00 |
| Guava paste | 5 lbs., 4 ozs. |
19.92 |
60.00 |
| Total | 26 lbs., 5 ozs. |
100.00 |
301.25 |