• Baker-Pastry Chef

Apple Turnover

  • Recipe calculated for 40 pieces
  • 4 completion stages
Corman products used for this recipe


Puff pastry

  • Using the dough hook of the stand mixer, combine the two types of flour, butter and salt and slowly pour in the vinegar and water.
  • Form into a ball and let rest in the refrigerator.
  • Roll out the dough and top with the butter sheet.
  • Close up the dough and give it its turns.
310 g strong flour (T45, approximately 14% protein) 940 g plain flour (T55, approximately 11% protein) 25 g salt 125 g butter 1000 g Dairy butter 82% fat – Sheet


Apple compote

  • Cut the apples into small cubes.
  • Cook all the ingredients together, covered.
  • When they are half cooked, take out 900 g of cubes and cook the rest until reduced to a compote.
  • Return the cooked apple cubes to the compote and set aside in the refrigerator
3200 g Pink lady apples 220 g raw sugar 3 exhausted dried vanilla beans 3 cinnamon stick


Egg yolk, cream, milk wash

  • Combine all ingredients.
200 g egg yolks 50 g cream 50 g milk



  • Perform 5 single turns on the dough, respecting the resting time between each.
  • Roll out to a thickness of 2.5 mm.
  • Cut out the turnovers using a fluted cutter.
  • Using a brush, moisten the edges with a little water.
  • Pipe out 50 g of apple compote in the centre of each turnover.
  • Close and seal the edges.
  • Let rest in the refrigerator.
  • Turn over and flatten slightly.
  • Brush twice with the egg yolk/cream/milk wash.
  • Prick and bake in a 170°C convection oven for approximately 35 minutes.