The apple turnover
A base for viennoiserie made with inverted puff pastry dough.
RECIPE INFO
Servings
7
Time to make
3h00
Cooking time
40 min.
LIST OF INGREDIENTS
Inverted puff pastry
| Ingredients | Quantity |
|---|---|
| 1 ball of inverted puff pastry dough | 570 g |
| See recipe for puff pastry dough |
Compote
| Ingredients | Quantity |
|---|---|
| Water | 50 g |
| Brown sugar | 15 g |
| Apples | x5 |
| Cinnamon or vanilla | 1 tsp |
Egg wash
| Ingredients | Quantity |
|---|---|
| Egg yolk | x1 |
| Whipping cream | 5 g |
30° Baumé syrup
| Ingredients | Quantity |
|---|---|
| Water | 85 g |
| Superfine sugar | 115 g |
| Amber rum | 30 g |
