Apple Turnovers (With Puff Pastry)

This apple turnover recipe features easy, flaky puff pastry and a delicious honey apple filling. Christophe Rull demonstrates how to roll dough like a pro and get delicious, flaky layers with this French patisserie-style recipe.

Puff Pastry Dough ►
170 grams (6 oz) cold water
50 grams (2 oz) melted butter
12 grams (2 tsp) salt
340 grams (12 oz) high gluten flour (bread flour) AP flour will also work
230 grams (8 oz) butter cold and diced

Apple Filling ►
400 grams fresh apple, cubed
80 grams sugar
80 grams honey
40 grams butter
1 vanilla bean (or 1 Tbsp extract)

CHAPTERS ►
00:00 Intro
00:23 Making the puff pastry dough
1:27 Making the apple filling
2:22 How to do a book fold
3:06 Rolling out and cutting the dough
3:35 Helpful dough trick
4:01 Adding the apple filling
4:32 Closing the turnovers
5:13 Finishing the turnovers
5:40 Baking the turnovers
5:59 Outro

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