Apple Turnover

Get ready for a mouthwatering experience with this giant apple turnover recipe featuring roasted granny smith apples enveloped in a luxuriously flaky quick puff pastry. The contrast between the tartness of the apples and the buttery richness of the pastry creates a symphony of flavors that will tantalize your taste buds. Imagine biting into a warm, golden turnover, oozing with caramelized apple filling and encased in layers of delicate, buttery pastry. Each bite offers a delightful crunch followed by a burst of sweet and tangy apple goodness. It's a perfect balance of textures and tastes that will leave you craving for more. Join me in this delectable culinary journey as we explore the secrets behind creating the perfect giant apple turnover. From the art of roasting granny smith apples to achieving the ultimate flakiness in a quick puff pastry. So, if you're ready to elevate your baking skills and treat yourself to a luxurious XXL chausson. Let's bake up some magic together!

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The XXL chausson aux pommes

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Puff Pastry

Lightly flour work surface. Split puff pastry paton in half; keep refrigerated. Roll out into 4mm thick sheets and refrigerate until ready to use. Cut each sheet into a 9-inch/23cm round.

Green Apple Sauce

Wash, peel, core and cut apples into halves. Gather apples with cinnamon in a microwave safe container, cover and microwave apples for about 10 minutes on full blast. Check the doneness after 6 minutes though. Let stand a few minutes and carefully transfer mixture to a frying pan, add sugar and cook for 5 minutes or until most of the moisture has evaporated. Let cool and refrigerate prior to use. Apple sauce can be made a couple of days ahead.

Roasted Apples

Wash, peel, quarter and core. Cut each quarter into 4 and cut into chunks. Heat up a large skillet. Throw in apples along with sugar, vanilla (use vanilla from beans or extract or paste) and cinnamon. Cook on medium heat for about 25 minutes or until tender stirring every so often. Be aware that roasted apples should not end up caramelized. Add lemon juice and transfer apple mixture onto a tray to cool off. Refrigerate prior to use. Roasted apples can be made in advance.

Egg Wash

Mix the egg and yolk with a pinch of salt.

Montage

Lightly flour work surface. With the rolling pin, gently flatten the center of the pastry round to create an ovale shape. Keep dough cool – do not hesitate to place pastry in the freezer for 10 mins or so if it gets too soft. On one side of the pastry, spread 3.3 ounces/100g chilled green apple sauce and top with 7 ounces/200g chilled roasted apples. Brush out water around the edge of the pastry and enclose it. Chase air out and gently seal the dough. Refrigerate apple turnover and repeat with the second pastry.

Scoring

For the egg wash, beat an egg with an egg yolk with a pinch of salt. Flip apple turnovers onto a baking tray lined with a silicone mat or parchment paper. With a bamboo skewer, prick the pastry here and there. Press edges all around the pastry with the back of a paring knife. Egg wash and refrigerate for 10 min and repeat once. Score using the tip of a paring knife or a carving craft knife – go easy and do not cut through the pastry. Refrigerate apple turnover for at least 30 minutes prior to bake or for up to 48 hours. They can also be kept frozen for a couple of months. Thaw overnight in the refrigerator before baking.

Baking

Preheat fan oven to 350ºF/180ºC. Bake apple turnover for 40 min. Remove from the oven and increase oven temperature to 465ºF/240ºC. Immediately, dust powdered sugar over pastries and return to the oven for 3 min or until most of the sugar melts away and forms a glossy and brown color. Remove from the oven and transfer apple turnovers onto a cooling rack.
Enjoy your breakfast!

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