Apple Almond Turnovers (yield: 8 turnovers)

Rough Puff Pastry:

2 1/4 c (315g) AP flour

1 tsp salt

2/3 c (151g) water, cold

8 oz (227g) butter, cold and cubed

1. Add flour and salt to a bowl. Add the cubes of butter and mix until each cube is covered in flour.

2. Pour in the water and mix until a dough forms. Wrap and refrigerate for 30 min.

3. Roll the dough out into a rectangle, fold the dough in thirds, and rotate 90 degrees. Roll and fold the dough one more time. Wrap and refrigerate for 30 min.

4. Repeat rolling and folding two more times. Refrigerate for 30 more minutes before using.

Apple Filling

2 granny smith apples

2 honeycrisp apples

2 oz (57g) butter

1/3 c (71g) brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

1/3 c (76g) water

2 Tbsp (14g) cornstarch

1. Peel and cut apples into small cubes. Add to a pot with the melted butter and cook for 2 minutes.

2. Add the brown sugar and spices and cook for another minute or two.

3. Whisk together water and cornstarch and add to the apples. Cook until thickened.

Almond Filling

4 oz (113g) butter

1 c (113g) powdered sugar

1 egg

1/2 tsp almond extract

1.25 c (120g) almond flour

1/4 c (35g) AP flour

1. Mix butter and powdered sugar together. Add the egg and almond extract and mix.

2. Mix in the almond flour and flour until smooth.

Egg Wash

1 egg

1 egg yolk

Simple Syrup

1/2 c (100g) sugar

1/2 c (113g) water

Assembly

1. Roll dough into a roughly 20in x 10in rectangle. Cut into 8 equal size squares and refrigerate the others while working with each one.

2. Roll each square a little more and arrange in a diamond. Egg wash the edges, pipe the almond filling, and fill with apples.

3. Fold the top corner down and seal the edges. Repeat with all turnovers.

4. Cut slits in the top of each turnover and egg wash.

5. Bake at 400F for 45 min or until golden brown.

6. Immediately after removing from the oven, brush with simple syrup and sprinkle coarse sugar.