Apple turnovers
★
★
★
★
☆
8 rates
Preparation : 30 min
Cooking : 30 min
Total time : 4 h 30 Rest : 3 h 30
Equipment
Rolling pin Notched cookie cutter Baking brush Grignette (baker's blade)
4 people
2 tsp dried yeast
60 ml of semi-skimmed milk
250 g of plain flour
1 tsp of salt
120 g of cold butter
3 little apples
15 g of butter
50 g of brown sugar
1 egg yolk
Associated products
RECIPE STEPS
1
Add the milk, 60ml water and the yeast into the metal bowl and run the programme.
- 60 ml of semi-skimmed milk
- 2 tsp dried yeast
Expert
02:30 / 3 / 37°C
2
Add the rest of the ingredients, in the order that they are listed, and run the programme.
The programme will stop after one minute. If needed, scrape down the wall of the bowl and press Auto to finish the programme.
- 250 g of plain flour
- 1 tsp of salt
- 120 g of cold butter
Bread/Brioche
02:00 / 5 /
3
Remove the dough from the metal bowl and place it into a deep dish.
Cover with a damp cloth and leave to rest for 1 hour 30 minutes at room temperature and away from draughts.
4
Knock back the dough and leave it to rest in the fridge for 1 hour 30 minutes.
5
Peel and roughly chop the apples. Add the apples, butter and brown sugar to the metal bowl then run the programme, with the cap open.
- 3 little apples
- 15 g of butter
- 50 g of brown sugar
Expert
20:00 / 2A / 100°C
6
Set the mixture aside.
On a floured work surface, roll out the dough to a rectangle measuring 15cm x 60cm.
Cut 50g butter into thin slices about 1mm thick.
7
Place the butter slices over half of the dough (15cm x 30cm).
Fold the dough half without the butter over the section with the butter and roll it out using a rolling pin.
Give the dough a quarter turn, flip it over (bottom on top) and then flatten it again by rolling the dough out until it measures 15 cm x 60 cm.
8
Flour the top of the dough, fold it in half and place it in the refrigerator for 30 minutes.
Repeat the process two more times.
9
Preheat your oven to 175°C.
On a floured work surface, roll out the dough to a rectangle measuring 15cm x 60cm.
10
Use a notched cookie cutter to cut out discs with a diameter of 14cm. Place 2 teaspoons of the apple mixture in the centre of each. Fold the circle in half and seal the edges well by pressing with your fingers or a fork.
11
Brush the dough with the egg yolk and place it in the fridge for 30 minutes.
12
Score the tops of the apple turnovers with a grignette (baker's balde) or a very sharp kitchen knife and bake them for about 20 minutes.
The apple turnovers are done when they turn golden brown.
© Ouragan 2019 © Magimix 2019
