Apple Turnover

Inverted puff pastry

Pour 200 g flour with the salt in your food processor bowl. Add the cream and water while mixing at low speed.

Remove the pastry, shape a ball and place into a clingfilm. Set aside in your fridge for 2 hours.

Place the butter and the rest of the flour in the bowl, mix for 2 minutes at low speed in order to get an homogeneous mixture.

Mix 2 more minutes at medium speed.

Place the pastry on a baking mat or baking sheet.

Spread in order to get a rectangle of 17 cm x 32 cm (you should get a 7-8 mm thickness).

Set aside in your fridge for 2 hours with a baking sheet on top.

Spread the first pastry and make a 17 cm x 17 cm square.

Place it in the center of the other one and fold both sides.

Spread until you get a 35 cm length.

Fold the left quarter on the next one, the right quarter on the previous one. Then fold the two left quarters on the right ones. You have a 4 layer folding. That's the first round.

Turn your pastry by 90 degrees, spread again until 35 cm and make the same folding. That's the second round.

Place into a clingfilm and set aside in your fridge for 30 minutes.

Start again and make a third and fourth round.

Place into a clingfilm and set aside in your fridge for 30 minutes.

Start again and make a fifth and sixth round.

Place into a clingfilm and set aside in your fridge for one hour at least before using it.

Compote

Peel and cut the apples in cubes.

Cook them for 25 to 30 minutes in a sauce pan with lid, combined with sugar and ground cinnamon.

After cooking, crush them with a fork.

Let cool down on a plate.

Caramelized apples

Melt the butter at medium heat in a frying pan.

Add the sugar.

Add the peeled apples cut in 8 pieces.

Cut until golden on each side.

Let cool down on a plate.

Assembly

Spread your puff pastry and make 2 rectangles: one 10x30 cm and one 11x31 cm.

Mound the apple compote in the center of the smaller pastry, do not get closer than 1,5 cm form the border.

Add the caramelized apples on top.

Brushed a bit of water on the boarder.

Place the second pastry on the first one.

Make sure not to leave air bubbles between the apples and upper pastry. Press gently the edges together.

Beat the egg and milk and brush the apple turnover.

Set aside in your fridge for 30 minutes.

After 20 minutes, preheat your oven at 175 C / 345 F degrees.

Brush again the apple turnover with the egg and milk mixture.

Decorate the pastry with the tip of a paring knife.

Make 5 cuts to help the steam get out of your apple turnover during baking.

Bake for 30 minutes.