French Apple Turnover
Ingredients
20 grams unsalted butter
0.5 vanilla bean pod, seeds of
60 grams caster sugar
0.5 lemon, juice of
1 cornflour
3 apples
100 grams water
200 grams plain flour
0.5 tsp. salt
15 grams unsalted butter
150 grams unsalted butter
1 egg, beaten
Instructions
STEP 1/6
Leave the butter from Ingredients 1 at room temperature to soften.
Halve the vanilla bean pod lengthways and scrape for the seeds.
Peel, core and cut the apples into 1 cm cubes.
Melt the butter from Ingredients 2.
Keep the butter from Ingredients 3 cold.
STEP 2/6
Fit the Spiral dough tool to the machine.
STEP 3/6
Add Ingredients 1 (butter, vanilla bean seeds, sugar, lemon juice, cornflour, apples) into the large saucepan.
Cook over a medium heat until the mixture has softened.
Leave to cool.
STEP 4/6
Add Ingredients 2 (water, flour, salt, butter) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 2 for 5 minutes.
Remove the pastry from the Mixer bowl and wrap in plastic wrap.
Chill in the fridge for 30 minutes.
STEP 5/6
Line a worksurface with plastic parchment paper.
Add Ingredients 3 (butter) to the parchment paper.
Place another piece of parchment paper on top.
Using a rolling pin, gently flatten the butter into a rectangular shape.
Transfer the pastry from the fridge to a lightly floured worksurface.
Roll out the pastry into a square shape.
Place the butter into the centre of the pastry.
Fold the edges of the pastry over to enclose the butter fully and tightly pinch the seams to seal.
Roll out the pastry until about 3 - 5 mm thick.
Fold the bottom edge just over the centre and fold the top down to cover the first fold.
Turn the dough 45º and immediately repeat the rolling and folding action.
Wrap in plastic wrap.
Chill in the fridge for 30 minutes.
Repeat the folding and chilling process twice more.
STEP 6/6
Pre heat the oven to 200ºC.
Transfer the pastry from the fridge to a lightly floured worksurface.
Roll out the pastry until about 2 mm thick.
Use a cutter to cut out rounds and gently roll each to make slight oval shape.
Brush the pastries with Ingredients 4 (egg).
Spoon 1 tbsp of apple filling into the centre of the pastries.
Fold the top edge over to the bottom to form a semicircle.
Seal the edges by pressing down hard with your fingers.
Brush the tops of the pastries with Ingredients 4 (egg).
Use a skewer to make a small hole in the pastries to allow steam to escape.
Transfer the pastries to the large baking tray.
Chill in the fridge for 30 minutes.
Bake for 20 minutes at 200ºC.
Leave to cool on a wire rack.
Serve.
French Apple Turnover
Ingredients
20 grams unsalted butter
0.5 vanilla bean pod, seeds of
60 grams caster sugar
0.5 lemon, juice of
1 cornflour
3 apples
100 grams water
200 grams plain flour
0.5 tsp. salt
15 grams unsalted butter
150 grams unsalted butter
1 egg, beaten
Instructions
STEP 1/6
Leave the butter from Ingredients 1 at room temperature to soften.
Halve the vanilla bean pod lengthways and scrape for the seeds.
Peel, core and cut the apples into 1 cm cubes.
Melt the butter from Ingredients 2.
Keep the butter from Ingredients 3 cold.
STEP 2/6
Fit the Spiral dough tool to the machine.
STEP 3/6
Add Ingredients 1 (butter, vanilla bean seeds, sugar, lemon juice, cornflour, apples) into the large saucepan.
Cook over a medium heat until the mixture has softened.
Leave to cool.
STEP 4/6
Add Ingredients 2 (water, flour, salt, butter) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 2 for 5 minutes.
Remove the pastry from the Mixer bowl and wrap in plastic wrap.
Chill in the fridge for 30 minutes.
STEP 5/6
Line a worksurface with plastic parchment paper.
Add Ingredients 3 (butter) to the parchment paper.
Place another piece of parchment paper on top.
Using a rolling pin, gently flatten the butter into a rectangular shape.
Transfer the pastry from the fridge to a lightly floured worksurface.
Roll out the pastry into a square shape.
Place the butter into the centre of the pastry.
Fold the edges of the pastry over to enclose the butter fully and tightly pinch the seams to seal.
Roll out the pastry until about 3 - 5 mm thick.
Fold the bottom edge just over the centre and fold the top down to cover the first fold.
Turn the dough 45º and immediately repeat the rolling and folding action.
Wrap in plastic wrap.
Chill in the fridge for 30 minutes.
Repeat the folding and chilling process twice more.
STEP 6/6
Pre heat the oven to 200ºC.
Transfer the pastry from the fridge to a lightly floured worksurface.
Roll out the pastry until about 2 mm thick.
Use a cutter to cut out rounds and gently roll each to make slight oval shape.
Brush the pastries with Ingredients 4 (egg).
Spoon 1 tbsp of apple filling into the centre of the pastries.
Fold the top edge over to the bottom to form a semicircle.
Seal the edges by pressing down hard with your fingers.
Brush the tops of the pastries with Ingredients 4 (egg).
Use a skewer to make a small hole in the pastries to allow steam to escape.
Transfer the pastries to the large baking tray.
Chill in the fridge for 30 minutes.
Bake for 20 minutes at 200ºC.
Leave to cool on a wire rack.
Serve.