Apple turnover
| Ingredients | ||
| 200 mL | milk | 7/8 cup |
| 50 g | butter or margarine | 4 tbsp |
| 375 g | all-purpose flour | 3 3/4 cups |
| 1 pkg | Dr. Oetker yeast | 1 pkg |
| 50 g | sugar | 4 tbsp |
| 1 pkg | Dr. Oetker Vanilla Sugar | 1 pkg |
| 1 pinch | salt | |
| 1 | egg | 1 |
| Filling | ||
| 500 g | apples | |
| 50 g | raisins | |
| Ingredients | ||
| 40 g | sugar | 4 tbsp |
| Filling | ||
| 20 g | butter | 4 tbsp |
| In addition | ||
| milk | ||
| blanched flaked almonds | ||
Method:
1. Warm the milk in a small pan and melt the butter or margarine in it.
2. To make the dough, carefully mix together the flour and dried yeast, add the other ingredients and the warm margarine or butter mixture. Stir with a mixer with a kneading hook, first briefly at the lowest setting, then at the highest setting for about 5 minutes, until the dough is formed. Cover with a tea towel and put in a warm place until it has visibly increased in colume.
3. To make the filling, wash the apples, peel, quarter and core, then cut into small pieces. Braise the apples with the raisins, sugar and butter while stirring and leave to cool down. Line the baking sheet with baking parchment.
4. Preheat the oven. Dust the dough lightly with flour, remove from the bowl and knead it again briefly on a lightly floured work surface. Roll out the dough thinly and cut out 14 circles with a diameter of 12 cm/5 in. Spoon the filling onto half of each circle. Brush the edges of each circle with milk, fold the other half on top and press the edges together with a fork or dough scraper.
5. Brush the apple turnovers with milk, sprinkle flaked almonds on top if desired and put half the turnovers on the baking sheet, lined with baking parchment. Put the apple turnovers in a warm place again until they have increased visibly in volume, then put in the oven.
Top/bottom heat: about 200°C/400°F (preheated),
Fan oven: about 180°C/350°F (preheated), Gas mark 6 (preheated),
Baking time: about 20 minutes per baking sheet.
6. Slide the apple turnovers, still on the baking parchment, off the baking sheet and bake the remaining apple turnovers in the same way.
This recipe was published in the book German Baking today by the Dr. Oetker Verlag (ISBN 978-3-7670-0599-0). This and many other Dr. Oetker baking and cook books can be ordered on www.amazon.ca
