Make 3 days prior baking. Traditional puff pastry requires enclosing butter* in dough. In the inverted puff pastry the butter encloses the dough. One thing for sure is that inverted puff pastry bakes rather light and produces very flaky results and the ideal choice for filled applications such as apple turnovers and galettes, it stands up really well to the steam produced from the filling and therefore leaves virtually no traces of under baked dough. Puff pastry should be handled in a cool kitchen; below 70ºF/21ºC. Puff pastry freezes very well. Making your own is definitely something worth mastering. Resting time is crucial in puff pastry making. Gluten relaxes and become elastic again, making rolling easier and preventing the pastry from shrinking and becoming misshapen during baking. The inverted puff pastry is known to be more stable than the traditional one. The best way to handle it is to make beurre manié and dough on day 1. The foldings on day 2 and the chaussons (apple turnovers) and filling on day3. *European style butter is a must when dealing with puff pastry, croissant dough and so on. It contains less water and more fat; 84 to 86%. It really makes a difference in laminated doughs.
In the stand mixer fitted with the paddle attachment mix butter with flour until well combined. Roll beurre manié into a 1/2''/1.3cm thick slab between two parchment papers. Chill to hardened.
Mix all ingredients together until just combined. Flatten dough into a square inside a freezer bag; chill.
Total folding: One single turn + one double + one single + one double.
Remove beurre manié and dough from the refrigerator. Flour work surface. Flatten the dough to match with the size of the butter slab. Brush off any excess flour from the dough and place it in contact with the beurre manié. Gently tap the to seal the dough and butter together and roll out into a 20''/50cm width rectangle. Brush off any excess flour and fold into thirds (single turn/tour simple). Roll out into a 8x11''/20x28cm rectangle, wrap up and chill for an hour to rest. Flour work surface and roll out dough (keep the key on the right side) into a 28''/72cm rectangle. Fold in four (double turn/tour double). Wrap up and refrigerate an hour to rest. Repeat these 2 steps; one more single and one more double turn. Store puff pastry in the refrigerator for up to 4 days, or freeze for weeks. Half of this recipe makes 8 apple turnovers (chaussons aux pommes).
Quarter unpeeled apples and core. Microwave all ingredients for 10 minutes or steam until cooked through. Blend until completely smooth. In a nonstick saucepan, cook compote for about 10 minutes on low heat to remove some of its excessive moisture.
Peel, core and dice granny smith apples. In a frying pan, sauté with butter and sugar for 10 minutes on high heat. Drain and fold into the apple sauce (compote); cool. Apple mixture can be refrigerated for up to 6 days.
Lightly flour your work surface. Use half of the puff pastry. Save the other half for later use. Roll out dough into a 14''/35cm square ≈ 3mm thick. Move the pastry around, lifting a little with your fingers under the sides to relax it. Do this often to prevent sticking. Divide dough into eight 4.5''12cm diameter disks ≈ 2 oz/60g each and chill to rest for about 15 min. Start with the rolling pin in the center of the disk and roll toward 12 to 6 o’clock back and forth; leaving both ends intact; that’s how you’ll get hundreds of featherweight layers of butter dough!. Brush off any excess flour and scoop out the chilled apple mixture; 2 oz/55 grams per serving. Brush edges with water using a small brush and fold over and seal well using your finger tips. Flip turnovers onto a baking tray lined with a silicon mat or parchment. Brush with egg wash and refrigerate for 30 minutes. Then, brush again making sure the egg wash is not dripping over the edges. Score using the back of the tip of a pairing knife and prick the center. Chill again until ready to bake. Unbaked apple turnovers can be refrigerated for up to 2 days or frozen for up to 3 months.
Blend egg with yolks with a pinch of salt.
Bring to a boil and cool.
The use of a pizza stone is recommended. Click here
Preheat oven to 450ºF/230ºC. Bake apple turnovers for 5 min. Then, lower temp to 350ºF/180ºC and continue baking for 30 minutes more. Brush out hot chaussons with simple syrup. Cool – Serve at room temperature. Enjoy!