Zero waste 🙈🤪! With the rest of the homemade puff pastry from my galette des rois , I love making these delicious
caramelized apple turnovers : ultra crispy, golden and melting in the middle 🤤.
A real homemade treat, simple, economical and irresistible!😋
Why do we love these Apple Turnovers?
Anti-waste : perfect for using up leftover puff pastry.
Easy and quick : no hassle, even for beginners.
Authentic flavor : melting apples, honey and cinnamon… a delight.
Crispy result : golden brown thanks to the egg yolk glaze.
🍯Ingredients for the Apple Filling
4 apples🍏
1 tbsp butter🧈
1 tbsp honey🍯
1 tsp ground cinnamon
👩🍳Preparation of the Caramelized Compote
In a skillet, add the chopped apples with the butter, honey, and cinnamon.
Cook over medium heat, stirring with a wooden spoon until it resembles
caramelized applesauce .
Let cool completely before filling the pastry
🥐Assembly of the Slippers
Roll out the puff pastry (homemade or store-bought).
Place a spoonful of cooled compote in the center of each disc of dough.
Brush the edges with a little water, then close to form the turnovers.
Brush with egg yolk for a nice golden color.
Let stand in the refrigerator for 1 hour .
🔥Cooking
Preheat the oven to 190°C and bake for 10 minutes.
Then reduce the temperature to 180°C and continue cooking for about 20 minutes .
Make decorative lines on the slippers and lightly prick the dough before baking.
Health & Gourmet: Homemade Apple Turnovers❓FAQ: Your Frequently Asked Questions
Can I use store-bought puff pastry?
Yes, it works great! Choose all-butter pastry for extra crispiness.
How to store the slippers?
They can be stored for 2 to 3 days in an airtight container, at room temperature or in the refrigerator.
Can I cook them in the Airfryer?
Yes! 10–12 minutes at 180°C, keeping an eye on them until golden. It’s quick and crispy.👌
🍎Conclusion
These homemade apple turnovers prove that you can turn leftovers into a bakery-worthy dessert.
Simple, crispy, and full of sweetness—a true seasonal snack to share without moderation 💛.
0 comments:
Post a Comment