Baker-Pastry Chef

Apple Turnover

Recipe calculated for 40 pieces
4 completion stages

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Corman products used for this recipe

Dairy butter 82% fat - Sheet

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

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

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.

Apple Turnover

Puff pastry

Apple compote

Egg yolk, cream, milk wash

Assembly

Apple Turnover

Puff pastry

Apple compote

Egg yolk, cream, milk wash

Assembly

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