One of the most popular items at the bakery are our flips. They are made with Puff Pastry and pie filling, either Cherry, Apple, Blueberry or Peach but just about any pie filling will do as long as it’s a good quality filling. Flips are light and crunchy and can be served just about anytime.
Makes 20 Flips
2 Puff pastry Sheets 15″ x 20″
Pie Filling (I used Cherry)
2 cups sugar
1/4 cup Ground Cinnamon
Pre-heat your oven to 375 degrees
Coat 2 -1/2 sheet pans generously with vegetable spray
Puff pastry sheets can be purchased at your local grocery store usually in the frozen food section or at a Gordon Food service store. You can also make them yourself, even though very time consuming, by a combination of cake and bread flour, salt and butter (Normally this takes approximately 4 hours, see recipe online)
Start out with 2 puff pastry sheets 15″ x 20″ and attach them at the 20″ side overlapping them by 1″ and egg washing the bottom sheet to ensure bonding. Then you sprinkle generously with ground cinnamon. Begin to roll up the pastry from the 20″ side until you have a 20″ long log, Cut into 1″ sections and then place off to the side. Using a full sheet pan pour approximately 2 cups of sugar into the center of the pan and spread evenly. Take each 1″ piece of pastry and place it flat into the sugar. Using a rolling pin flatten out while continuing to flip into the sugar to create a 6 1/2″ circle by 1/8″ thick. Spoon about 2 to 3 tablespoons of filling into the center and fold over the pastry and seal the edges using a fork. Place onto a well sprayed sheet pan about 1 1/2″ apart. Slice three small slits into each flip and bake at 375 degrees for 20 to 25 minutes in the center of the oven. Make sure that the bottoms of the flip caramelize by checking with a fork, lifting one end. Your flip should be perfectly raised and slightly brown top with a medium caramelized bottom when completely baked. Remove each flip while still hot to a cooling rack.
Enjoy
Chef Brian Klauss
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