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Before starting this Apple Turnovers recipe, make sure you have organised all the necessary ingredients.
Peel the apples...
... and cut into pieces. Place in a saucepan.
Cut the vanilla pod in half, lengthwise. Add to the saucepan, together with the butter and castor sugar.
Cover with a lid and cook over medium heat...
... until the apples are tender.
Squash them with a fork until the texture is similar to a purée, but still with chunks in it. Let cool.
Roll out the puff pastry with a rolling pin...
... to a thickness of 3mm.
Using a turnover pastry cutter set, cut as many disks of dough as you need. For this recipe, I prepared several sizes of apple turnovers.
Apply some egg wash around the pastry edges with a brush.
Place the dough disk in the press with the size of your choice.
Fill with some apple compote.
Bring the pastry over the filling.
Close the mould...
... and press firmly to seal the edges.
Open the mould, then gently remove the apple turnover.
Place the turnovers on a non-stick baking sheet.
Glaze the surface of each turnover with egg wash...
... and bake at 180°C (gas 4) for 20 or 25 minutes.
... remove from the oven...
... and apply some syrup with a brush while they are still hot.
Set aside to cool before serving. Enjoy!
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