Hi everyone! I know puff pastry scares more than one but is it a reason to miss all these delicious viennoiseries? No, and especially since we can realize them with the fast technique of the puff pastry. This method is so much easier than the original one and it gives the exact same result! The turnover is filled with a delicious apple compote made of honey 🙂
This quantities will give 20 turnover of 9cm diameter:
Puff Pastry: (you will obtain 565g)
- 250g of flour
- 200g of butter
- 125mL of water
- 5g of salt
The compote:
- 5 apples, medium size
- 50g of butter
- 50g of honey
- 1 tsp of cinnamon
- 1 sachet of vanilla sugar
Syrup:
- 20mL of water
- 20g of honey
- 1 tbsp of orange blossom (optional)
Egg wash:
- 1 egg yolk
- 1 tbsp of water
1. Roughly mix the sifted flour with the very cold butter, cut in small pieces, and the salt. You can use your hands or the flat beater of a stand mixer.
2. Add the very cold water and stir until everything is well-combined. Careful not to over mix, there must still remain pieces of butter, it’s normal.
3. Put the dough on a lightly floured work surface and roll out. The lenght should be approximately three times longer than the width.
4. Fold the top of the dough on the center, then the bottom on it. Before folding, remove the excess of flour. Don’t panic, the pictures speak for themselves. 🙂
5. Turn the dough of quarter turn to the left or to the right. Once you’ve chosen the direction you must keep it for the next turns.
6. Repeat four more times the steps 3 to 5. In the end, you’ll have folded the dough 5 times. If you encounter difficulties while working the dough, you can place it a few minutes in the fridge or flour even more the surface.
7. When you’re done, refrigerate until needed (minimum 30min).
For the apple compote:
- Peel and cut your apples into small cubes. Add the honey, the butter, the cinnamon and the vanilla sugar.
2. Put over medium heat and let it cook for about 20-25 minutes. Stir regularly to avoid the bottom from sticking. When your apples can be crushed easily it means that it’s ready.
3. Roughly crush the apples, but not too much so there are still pieces left.
4. Let it completely cool.
Finally prepare the syrup:
- Put the honey, the water and the orange blossom in a saucepan and bring to boil.
It’s time to assemble.
1. Flour your work surface and roll out the puff pastry to a 3mm thickness. Cut 9cm diameter circles. You can use the lid of a jar, but use a knife to cut the dough.
2. Take the scraps and lay them on top of each other, don’t form a ball. Re-roll the scraps to have further circles. You should be able to cut approximately 20 circles.
3. Slightly roll your circle into an oval shape.
4. Put 1tsp of apple compote on the center and brush the edges with the egg wash (the egg yolk mixed with the water).
5. Fold the dough in half and weld the edges. Take a fork and press all around to make sure it will stay united while cooking.
6. Brush the top with the egg wash but don’t touch the edges. With the back of a knife, draw a pattern. I’ve made two different patterns.
7. Cook in a 180°C preheated fan-assissted oven for 20-25 minutes. The top and the bottom must have a nice golden color.
8. When they are cooked enough, spread a bit of syrup on top of them and put them back in the hot oven for 1 minute.
Your apple turnovers are ready! Enjoy them while still hot it is amazing! You can also serve them with a custard cream it’s delicious :p
Don’t forget to write an email to partage@justonemorecake.com to share your pictures of the recipe and your opinions! I will add them at the bottom of this article
