Light Apple Turnovers

📝 Ingredients

• 1 rectangular sheet of puff pastry (about 230 g)
• 1 large apple (about 180 g)
• 200 g apple purée with no added sugar
• 10 g brown sugar
• 1 tsp ground cinnamon
• ¼ lemon (juice)
• 1 egg yolk + 1 tbsp semi-skimmed milk

🍴 Utensils

• Baking tray and baking paper
• Saucepan
• Bowl and fork
• 12 cm pastry cutter or upturned bowl
• Rolling pin
• Pastry brush

📖 Steps

1. Preheat the oven to 200 °C and line the baking tray with baking paper. Keep the puff pastry in the fridge until the last moment: if it gets too warm, it becomes soft and sticky and rises much less well.
2. Peel the apple, cut it into quarters, remove the core and pips, then cut the quarters into small 5 mm dice. Mix them in the bowl with the lemon juice, brown sugar and cinnamon.
3. If the compote is runny, thicken it for 5 minutes over a medium heat in the saucepan, stirring, until the spoon leaves a trail across the bottom, then leave it to cool. Mix the cold compote with the diced apple: a warm or overly wet filling makes the pastry soggy.
4. Unroll the pastry on its paper and cut out six 12 cm discs with the cutter, in two rows of three. With a round sheet, cut out 4 discs, stack the trimmings flat without balling them up, roll them out with a rolling pin and cut out the last 2.
5. Spread the filling over one half of each disc, about 2 heaped tbsp per turnover, leaving a 1.5 cm border clear. Don't overfill: the pastry would tear and the juice would leak out during baking.
6. Moisten the clear border with a finger dipped in water, fold the pastry over into a half-moon and seal the edges by pressing firmly with your fingers, then with the tines of a fork. Place the turnovers on the tray, 3 cm apart.
7. Beat the egg yolk with the milk and brush it over the tops of the turnovers, without letting it drip down the sides, or they won't puff up. Score lines with the back of a knife and pierce a small hole in the centre to let the steam out.
8. Put the tray in the fridge for 10 minutes, then bake for 20 to 25 minutes, until the turnovers are well puffed, golden and crisp underneath. Leave them to cool for 10 minutes before biting in: the filling is scalding hot.