Apple Turnover
Ingredients
- 500 gPuff pastry (fresh)
- 6 pcMalus domestica Borkhausen (peeled and finely diced)
- 30 gUnsalted butter
- 50 gWhite sugar
- 1 tspCinnamon powder
- 1 pcEgg (beaten for the glaze)
- 1 tbspMineral water
Method
A flaky puff pastry crust that shatters on the first bite, revealing a melt-in-the-mouth heart of tangy apples. The golden glaze must be a deep brown, indicating successful caramelization.
- 1
Peel the apples, remove the core, and cut them into regular small cubes to ensure uniform cooking of the filling.
- 2
In a sauté pan, melt the butter. Add the apples, sugar, and cinnamon. Let it stew over medium heat until the juices are completely evaporated. The compote must be dry and coat the spoon.
- 3
Roll out the puff pastry. Cut 12cm discs. Place a spoonful of cold filling on one half, leaving a 1cm free border.
- 4
Moisten the edge with water, fold the pastry over, and press firmly. Mark the edge with the back of a knife. Brush with the beaten egg and water. Score the top without piercing the dough.
- 5
Bake at 200°C. The pastry must rise and take on a uniform amber color. The base of the turnover must be rigid and cooked through.
Frequently asked questions
How do you get this dish right?
- Always use a completely cold filling, otherwise the butter in the pastry will melt and the flakiness will be ruined.
- Press firmly on the edges to seal: if the turnover opens, the juice escapes and burns on the baking sheet.
How long does this dish keep?
Store at room temperature in a dry place for 24 hours. Reheat for 5 minutes in a hot oven to restore the crispness.
