Very Berry Buckle

Very Berry Buckle

Ingredients

  • 38.53 grams Tree Top Apple Juice Concentrate, TTAO1, 70 brix
  • 65 grams Tree Top Apples, Evaporated, 3/4" x 1/2"x1/4" with sulfur
  • 1.71 grams Tree Top Apple, Drum Dried, 20 mesh with sulfur
  • 64.22 grams Northwest Naturals Raspberry w/ WONF, 65 brix, #224208 90 grams water
  • 32 grams Blackberries, IQF
  • 64 grams Berry Mix, IQF
  • .13 grams cinnamon, ground
  • .90 grams lemon peel, dried
  • .90 grams orange peel, ground
  • .13 grams ginger powder
  • .13 grams nutmeg, ground
  • 4.28 grams Colloid powder, #151 TIC
  • .64 grams salt
  • 360 grams puff pastry, sheets 90 grams per portion
  • 12 grams egg, mixed with water

Prep Instructions

Heat water to a boil and add Evaporated Apple, cover and rest for 30 minutes. Blend all dry ingredients and reserve. Mix wet ingredients, including Evaporated Apple mix and fold in dry mix until thick and incorporated. Refrigerate product for filling pastry. Thaw pastry sheets and cut in 90 gram squares, keep covered and moist. Brush outside edge with mixed egg wash. Place 56.7 grams of filling in 2 1/2" x 1 1/2" strip of filling at 6 o'clock. Fold in sides, roll so seam is on bot-tom and seal. Brush outside with egg and score with 3 3/4" slashes, on a bias and blast freeze. Par bake in 375°F oven to golden brown and refreeze. For oven; Preheat oven to 350°F for 15 minutes, rest for 10 minutes.