Seashell Apple Turnovers
Using the same spiral pastry and filling from the Spiral Apple Pies, this time I made them into Seashell Apple Turnovers and deep-fried them.
Labels: Asian Pastries
posted by SeaDragon @ 12.4.05
April 12, 2005
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Useful Information
Ingredients by Pictures
Festive SEAsian Bakings
- Butter Kuih Bangkit
- Peanut Cookies 花生酥
- Pecan Kuih Makmur
- Cashew Sugee Cookies
- Mango/Pineapple Tarts, Piped-Style
- Nastar, Indonesian Pineapple Tarts
- Fenglisu, Taiwanese Pineapple Tarts
- Yo-Yos/Melting Moments
- Yum-Yums
Previous Posts
- Spiral Apple Pies 螺絲蘋果酥盒
- Cookbooks: Dim Sum
- Snowskin Strawberry Mooncakes 冰皮草莓月餅
- Mango Chiffon Cake
- Steamed Banana Muffins
- Pavlova
- Kuih Dadar
- Kuih Bingka Ubi Kayu
- Marble Cake
- Nastar
2 Comments:
Looks like the spiral pastry is more suitable for deep frying than
baking.
Maybe the hot oil cooks the layers more thoroughly than hot air?
Papercook
Papercook,
Yep, and they tasted so much better as well, so light and flaky and crispy too. :)
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