Recipe Apple Turnover

To prepare this dish

Ingredient list

Croissant dough

1800 g flour (T45)
45 g salt
198 g sugar
63 g fresh yeast
135 g egg
54 g honey
342 g water
306 g milk
180 g ELLE & VIRE ALL PURPOSE BUTTER 82% FAT
1 kg Extra dry butter 84% fat - 1kg sheet

Apple jam

1000 g Pink Lady apples
250 g Granny Smith apples
130 g sugar
5 g vanilla paste

Elle & Vire products used

ELLE & VIRE ALL PURPOSE BUTTER 82% FAT

Extra dry butter 84% fat - 1kg sheet

The recipe,
step by step

1. 1

   Croissant dough

   Mix all the ingredients on 1st speed for 5 minutes then on 2nd speed for 8 minutes. Leave to rest 15 minutes outside and press on the laminator. Then put in the blast and store in the freezer. Laminate with 1 kg Elle&Vire Professionnel dry butter sheet 84% fat. Give 1 double turn and 1 single turn.
    

2. 2

   Apple jam

   Put the peeled and roughly chopped Pink Lady apples with the sugar and vanilla paste in the Thermomix bowl and cook it at 90 °C for 1:30 hour at speed 5. Then add the peeled and finely chopped Granny Smith apples.

3. 3

   Assembly

   Roll out the croissant dough to a thickness of 3 mm, then cut it into oval shapes. Place apple jam in the center of each oval and seal them closed. Brush the tops with an egg wash and score them with a sharp knife. Bake at 160 °C for 18 minutes.

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