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APPLE TURNOVERS
Dice the apples, roll in sugar and cream. Roll out the dough 1/10-inch thick. Cut a circle with a large round dish. Use a brush to moisten the edges with the beaten egg over a width of 1 inch. Arrange the apples on half of the circle, leaving the moistened edge. Top with tablespoons of butter. Fold the second half of the pastry to close, stick by pressing with your finger tips to flatten the edge, twist the edge. Glaze with the egg. Leave to dry. Glaze again, make drawings with the tip of a knife, prick in a few places. Bake in a very hot oven (450F to 500F). Keep an eye on the color. Cover with a paper, bake for 45 minutes. To make small turnovers, cut the pastry into 4-inch circles then roll out to give an oval shape. Garnish by dividing up the ingredients. Stick the edges with the brushed egg without twisting. Bake as mentioned, for 30 to 35 minutes.
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For 1 large or 10 small turnovers:
1 lb puff pastry
4 apples
3/4 cup sugar
2 tbsp butter
1 tbsp very thick cream
1 egg to glaze
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25
mn
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45
mn
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The cream can be replaced by a few tablespoonfuls of confectioner's custard.
