Apple turnovers with puff pastry

Ingredients

• 1 sheet Puff pastry (Prefer traditional puff pastry, kept refrigerated)
• 200 g Apple compote (Homemade or store-bought compote, lightly sweetened)
• 1 unit Egg (Lightly beat with a fork for glazing)

Instructions

1. Roll out the dough

   Place the puff pastry with the fold on the right, then roll it progressively in both directions until you reach a thickness of 3 to 4 mm.

   Time: PT10M

2. Cut the circles

   Use a round cookie cutter (or a glass) to cut dough discs.

   Time: PT5M

3. Prepare the egg mixture

   Break an egg into a small bowl and beat it lightly with a fork.

   Time: PT2M

4. Fill and seal the turnovers

   With the brush, brush egg only on half of the disc edge. Place a large spoonful of apple compote in the center, fold the dough in half and press the edges to seal them.

   Time: PT15M

5. Arrange on the sheet

   Place the turnovers on a baking sheet lined with parchment paper, space them slightly, then brush the tops with the remaining egg.

   Time: PT5M

6. Refrigeration

   Cover the sheet and let the turnovers rest in the refrigerator overnight (about 12 h).

   Time: PT12H

7. Preheat the oven

   Preheat the oven to 180 °C.

   Time: PT10M

   Temperature: 180°C

8. Final glaze

   Remove the turnovers from the refrigerator, brush the tops again with the remaining egg for a nice color.

   Time: PT2M

9. Baking

   Bake the turnovers and cook for 25 to 30 minutes until golden. Watch the baking to avoid burning.

   Time: PT30M

   Temperature: 180°C

10. Cooling and serving

    Let the turnovers cool for 10 minutes on a rack before enjoying.

    Time: PT10M

Nutrition Facts

Calories

200

Protein

2 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g