APPLE TURNOVER

For the apple filling, mix the apple compote with the brown sugar and pour it in a silicone mould (5 cm by 5 cm) and put it in the freezer.

Next, create the reversed lamination. Make an elastic dough with the flour, water, milk, eggs, yeast, Révolution cream/dough, sugar, and salt. Let the dough rest in the freezer for 10 minutes. 

Give the dough 2 double folds, using the Révolution for lamination. Cut 1/5 of the dough and put it in the fridge, put the rest in the freezer for 20 minutes.   

Roll the small dough to 3 mm. Divide the cold dough in 2 cm stripes and put them on the other dough with the lamination visible. Roll to 3 mm and cut out squares (11 cm by 11 cm). Put the frozen apple mix, diagonal, in the centre. 

Fold the dough around the apple mix and put it in a square baking mould (8 cm by 8 cm). Let it proof for 120 min at 28°C and 78% humidity. 

Once proofed, egg wash the apple turnover and bake it for 18 min at 170°C. After baking, rub it in with syrup.