Apple Turnovers W Homemade Puff Pastry

Puff Pastry Ingredients (Butter Lamination)

• 250 gr all-purpose flour (plus extra for sprinkling)
• 1/4 tsp salt
• 40 gr cold butter cut into 2
• 100 ml ice water
• Lamination: 160 gr butter (I use corman patisy butter sheet)

How to make

• 1. In a bowl, mix the flour and salt, add the cold butter, stir with your fingers like crumbs.
• 2. Slowly add ice water and mix with a large spoon until you get a smooth dough (see picture no. 1), don't stir too much.
• 3. Round, wrap in clingwrap, keep in refrigerator 30 minutes.
• 4. Place the cold butter which has softened a bit between 2 plastics, roll out a 14 x 16 cm square.
• 5. Take the dough from the refrigerator and roll it with a size of 16 x 30 cm.
• 6. Put the butter in the middle of one side, cover with the other side, close the sides, roll again to size 16 x 30 cm. Sprinkle a little flour to prevent the dough from sticking.
• 7. Fold in 3, clean the remaining flour.
• 8. Rotate 90° roll again as above, store in the freezer 15-20 minutes.
• 9. Repeat the rolling process 2 times, store in the freezer 15-20 minutes.
• 10. Repeat the rolling process twice. So 6 x roll.
• 11. Store in the freezer for 20 minutes, ready to use (you can see the slide for an illustration).

Filling

• 2 apples (sour is better) cut into small cubes
• 50 gr sugar
• 1/2 tsp cinnamon powder
• A little salt
• 1 tbsp cornstarch
• 60 ml water
• 1 tablespoon lemon juice (if it's not too sour)
• *** Mix all the ingredients to cook just enough to thicken.

Solution

• 1. Take the puff pastry, roll out the thickness according to taste.
• 2. Cut with ring cutter, fill in filling, fold.
• 3. Brush with egg yolk mixed with a little milk and honey, sprinkle with almonds.
• 4. Bake at 200°C for 10-15 minutes, lower the temperature to 180°C and bake until cooked.

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