French Apple Turnovers in Puff Pastry

What you need

• 4 cooking apples, about 700 g, such as Bramley or Reinette
• 50 g (1/4 cup) granulated sugar
• 25 g (2 tbsp) unsalted butter
• 1 tsp vanilla extract
• 2 tbsp water
• 500 g (1 lb) all-butter puff pastry, chilled
• 1 egg yolk, beaten with 1 tsp milk
• 1 tsp milk
• flour, for dusting

Method

Restated from the original video

1. 1

   Peel and core the apples and cut them into 1 cm (1/2 in) cubes.

2. 2

   Put the apples in a saucepan with the sugar, butter and water. Cover and cook over low heat, stirring now and then, until they collapse into a chunky compote, 15-20 min.

3. 3

   Stir in the vanilla, spread the compote on a plate and let it cool completely.

4. 4

   Line two baking trays with baking paper.

5. 5

   Roll the pastry on a lightly floured surface to about 4 mm thick and cut out 6 circles about 15 cm (6 in) across, using a small plate as a guide.

6. 6

   Beat the yolk with the milk to make an egg wash.

7. 7

   Spoon a heaped tablespoon of compote onto one half of each circle, leaving a 1.5 cm border.

8. 8

   Brush the border with egg wash, fold the pastry over into a half-moon and press the edges firmly to seal.

9. 9

   Set the turnovers on the trays, brush the tops with egg wash and chill for 30 min.

10. 10

    Heat the oven to 200 °C (400 °F).

11. 11

    Brush the tops once more, then score a leaf pattern with the tip of a knife without cutting through. Cut a small steam hole in each.

12. 12

    Bake for 15 min, then lower the oven to 180 °C (350 °F) and bake until deep golden and well puffed, 12-15 min more.

13. 13

    Cool on a rack for at least 15 min before eating, as the filling stays very hot.

Imported from patisseriemakesperfect.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.