Apple and spice turnovers

Apple and spice turnovers

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Deliciously scented, this Apple and Spice Turnovers recipe is also easy to make.

Ingredients for 4 persons :

Applesauce with spices

  • 4 apples
  • 20 g semi-salted butter
  • 1 tbsp. of honey
  • 5 cl of citrus juice
  • 1 tbsp. heaped tablespoon of raisins
  • 1 pinch of 4 spices

Puff pastry

  • 100g of flour
  • 60 g of water
  • 125 g semi-salted butter
  • 1 egg yolk
  • 5 cl of milk
  • 1 tbsp. level tablespoons of icing sugar
  • Salt

Read also: health benefits and virtues of apples

For the compote:

- In a saucepan, melt the semi-salted butter, and add the

chopped apples, honey, citrus juice and raisins.

- Cook together, stirring regularly for 10 minutes.

- Crush the compote with a fork. Reserve.

For the puff pastry:

- Sift flour. Place it in a cold bowl.

- Pour in the water, add the salt. Mix.

- Add the very cold butter cut into small pieces.

- Mix. Shape the resulting dough into a ball.

- Film and reserve in the refrigerator for 20 minutes.

- Roll out the dough with a roller so as to form a rectangle.

- Fold it by bringing one third of the dough (lower part) to the other middle third. Then bring the last third (upper part) over the whole: the dough is folded in three. Repeat the operation.

- Leave to rest in the fridge for 15 to 20 minutes.

- Repeat the operation (practice 4 laps in total).

- The 4 laps have been completed. Let sit again for 20 minutes before using your paste.

Preheat the oven to 180 ° C (th.6)

- Roll out the dough on a work surface.

- Using a cookie cutter or a tall glass, cut out discs of pasta.

- In a bowl, beat the egg yolk, icing sugar and milk with a fork.

- Brush the edges of the dough discs up to 5 mm inwards.

- Place in the center the applesauce with spices.

- Fold the circle of puff pastry and pinch with your fingertips. The milk / egg mixture must adhere the puff pastry.

- Using a brush, brush each slipper.

- Place them on a baking sheet lined with baking paper.

- Bake for 10 minutes and let cool on a rack before tasting!

Recipe: A. Beauvais, Photo: S. Thommeret

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