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Apple Turnovers

Prep
1 hr 15 min
Bake
30 min
Total
1 hr 45 min
Makes
8 pieces

Ingredients

  • 2 cups250 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
  • ⅔ oz20 gfresh yeastAbout half a cube of fresh yeast. German recipes use either a 42 g cube of fresh yeast or a 7 g packet of dry yeast; one cube equals about two packets. In the US use active dry or instant yeast: one ¼ oz (7 g) envelope replaces half a cube of fresh yeast. In the UK use fast action dried yeast (a 7 g sachet per half cube), or fresh yeast from a supermarket bakery counter.
  • 5 tbsp60 ggranulated sugar
  • ½ cup0.1 llukewarm milk
  • 4 tbsp60 gunsalted butter, softenedGerman butter is unsalted and has about 82 percent fat. In the US use unsalted butter (European-style unsalted butter is closest); in the UK, unsalted butter.
  • salta pinch
  • 4medium apples
  • cinnamon sugarto taste
  • 1egg yolk
  • 2 tbspwater

Method

  1. Put the flour in a bowl.
  2. Crumble in the yeast.
  3. Add 1 tbsp of the sugar and 2 tbsp of the milk.
  4. Let it rise for 15 minutes.
  5. Mix in the remaining ingredients and let the dough rise for another 30 minutes.
  6. Cut the apples in half.
  7. Roll out the dough and cut it into large squares.
  8. Set the apples on top.
  9. Cut a small hollow into the top of each apple.
  10. Fill it with cinnamon sugar.
  11. Bring the corners of the dough together crosswise over the apple.
  12. Whisk the water with the egg yolk and brush it over the apple turnovers.
  13. Bake at 400°F (200°C) for 30 minutes.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/apple-turnovers/