It is time to use up the last apples of this years apple harvest. Now the remaining apples are at the end of their shelf live, so they start to shrivel now.
I saw apple turnovers at Chili und Ciabatta some days ago and I like the idea to bake some turnovers. But I love turnovers which dough is mellow and flaky. So I decided to use a variaton of the dough of this mushroom quiche. I added some sugar to the dough and reduced the amount of salt, so it fits to a fruit filling.
The filling is a simple one: some Vanilla, sugar and apples, bound with a teaspoon starch.
The turnovers are delicous, the dough is like I liked them and stay fresh at least for two days. It is the dessert for my lunch at work.
- 250g Curd
- 250g cold Butter
- 70g sugar
- 380g flour Type 405
- 1 Prise salt
- 100g water
- 1 tsp starch
- 1/2 Vanilla bean
- 20g sugar
- 500g apples
For the Filling peel apples and cut into pieces. Whisk water with sugar and starch, then add vanilla bean and apple pieces. Boil shortly, then cool down in a water bath.
For the dough place the Butter for 30min in the freezer. Place Curd, Flour, sugar and salt in a bowl and then coarsely grate the frozen butter into the flour. Mix everything with a spoon, then form fast to ball. There should be pieces of butter be visible. Place for 15 min in the fridge.
Roll thinly (about 4 mm) and cut out squares with a length of 15cm. Place some filling in the middle of a square and fold the dough into a triangle.
Bake at 180°C for 15-20 min until golden.