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Apple turnovers with puff pastry
Crispy apple turnovers, made with traditional puff pastry and a generous spoonful of apple compote. The dough is rolled thin, the edges are brushed with egg and the turnovers rest in the fridge all night before being baked at 180 °C for a golden and tender result.
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Critical Success Points
- • Roll the dough to 3‑4 mm thickness
- • Properly seal the edges with egg
- • Refrigerate for at least 12 h
- • Bake at 180 °C for 25‑30 minutes
Safety Warnings
- • Handle the knife carefully to avoid cuts.
- • Raw egg may contain salmonella; wash your hands after handling it.
- • Use kitchen gloves or a sleeve to handle the hot sheet.
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