Ingredients

For puff pastry

• 200 g of Blédor Farathas
• 1 glass of water (about 10 cl) 
• 1 teaspoon of salt
• 150 g of butter
• 1 egg

For apple turnovers

• 1 portion puff pastry
• 20 g brown sugar
• Icing Sugar
• 4 apples
• 20 g butter
• 1 egg
• Cinnamon

Preparation

For puff pastry

• Dice the butter into small cubes in a bowl and knead it with a fork. Let it soften at room temperature. In the meantime, prepare the puff pastry.
• Dissolve the salt into the water.
• Put the flour in a bowl with a well in the centre and gradually pour the water. Work the paste manually, vigorously, until a rough dough is obtained.
• Leave it to rest for 15 to 20 minutes, covered with a cloth, at room temperature.
• Start working the dough with the butter. Roll it with a rolling pin, leaving the middle a little thicker.
• Place the butter on the thick part of the dough and close it with the edges by bending them towards the centre.
• Roll the dough to an elongated rectangle, taking care that the butter does not escape. Fold the rectangle in three (left side to the middle and right side on the two-thirds already overlaid. Rotate the rectangle 90° and fold in half.
• Allow to rest for 20 minutes and resume the operation: fold three, half-turn, and fold in two.
• Repeat folding a third time.
• The dough may be used immediately.

For the apple compote

• Peel the apples and then cut them into slices after removing the heart. Cook the butter, apple slices, sugar, vanilla pod, cinnamon, a pinch of salt with a tablespoon of water for about fifteen minutes until it caramelizes. Allow to cool.

For the apple turnovers

• Roll the puff pastry and cut it to circles with pastry cutters.
• Fold them in three to move them carefully on a baking tray, without distorting them.
• Fill them with two tablespoons of cold compote in the centre of each circle.
• Brush the beaten egg around each circle
• Delicately fold the circles onto themselves to form the apple turnovers, welding the sides well. by tapping on the edges with floury fingers. 
• Add 1 teaspoon of icing sugar to the remaining egg preparation and cover each piece to enhance a gold colour. Perform a regular quadrillage with the back of a knife. 
• Make a small hole in each piece with the tip of a knife to let the steam from the apple compote escape and the pastry remain crispy.
• Bake the turnovers in a preheated oven (175°C,) for 25 to 30 minutes, until they become golden and crispy.