John Myers
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Bakery: Fine Apple Turnovers
The perfect bakery: fine apple turnovers recipe with a picture and simple step-by-step instructions.
For the dough:
- 250 g Sifted flour
- 1 tsp Baking powder
- 1 pinch Salt
- 2 tablespoon Powdered sugar
- 6 tablespoon Oil
- 4 tablespoon Low fat milk
- 125 g Lowfat quark
For the filling:
- 3 piece Apple boskop
- 4 tablespoon Semi-Dry white wine or apple juice
- 2 tablespoon Apricot compote
- 1 tsp Sugar
- 1 tsp Cinnamon powder
- 1 Splash Lemon juice
For painting
- 1 Pc. Chicken egg yolk fresh
- 1 pinch Powdered sugar
- Place all the dough ingredients on a worktop and knead with both hands to form a smooth dough. Let rest well chilled for 1 hour. In the meantime, peel the apples, cut them into small cubes and place in a small saucepan with 4 tablespoons of white wine or apple juice. Bring to the boil and slowly cover and simmer for about 3 minutes. Remove from the plate and season to taste with cinnamon, sugar and a little lemon juice. Let cool down. Stir in the apricot jam into the apple mixture before filling the dumplings. Roll out the dough thinly and cut into pieces about 10 x 14 cm. Fill each piece of dough with the prepared apple mixture and fold it into a bag. Use a fork to press the edges all around and place on a baking tray lined with baking paper. Whisk the egg yolks together with some milk and brush the apple turnovers with a cake brush. Preheat the oven to 200 ° C. Put the baking tray in the middle of the oven and bake for a good 20 minutes. Dust with icing sugar to serve
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