Apple puree, flour (wheat), butter (milk) 19.5, water, glucose-fructose syrup, egg. Please note that these instructions are indicative, baking time and baking temperature depend on the type of oven you have.
Carefully run a metal spatula under the turnover to loosen and transfer to a wire rack to cool slightly. Ready to Bake: Place the turnovers on a parchment paper-lined sheet pan and bake in convection oven for 20 to 25 min at 390☏ (200☌). This will give the turnover a browned crust. Turn the oven to broil, and cook until the sugar is caramelized, watching it closely so it doesn't burn. Sprinkle the turnover with the confectioners' sugar. Brush the top with the egg wash.īake the turnover until the crust is puffed and golden and the juices are bubbling through the slits in the crust, about 25 minutes. Using a small knife, cut two 1/2-inch-long slits in the top of the crust. Press the edges to seal and enclose the filling completely, then press with the back of a fork to make a tight seal. Fold the pastry over the filling to form a triangle. Brush the edges of the pastry lightly with some of the egg wash. Beat the eggs with 1 teaspoon water for the egg wash. Spoon the apple filling over half the pastry, leaving a border around the edge. Transfer to a large baking sheet lined with parchment paper. Preheat the oven to 400 degrees F (200 degrees C).įor the turnover: Roll out the puff pastry to 10 by 10-inch square with a 1/8-inch (3mm) thickness on a lightly floured surface. Transfer to a bowl and let cool, then keep in the refrigerator. Add the brown sugar, cinnamon and apples and cook until the apples are caramelized and have started to soften, 10 to 15 minutes. For the apple filling: Melt the butter in a saucepan over medium heat.