Apple and walnut turnovers


  • 350 g of flour.
  • 100 g of powdered brown sugar.
  • 100 g of powdered white sugar.
  • 100 g of walnut kernels.
  • 2 Colville apples.
  • 2 plain yogurts
  • 1 teaspoon of cinnamon powder.
  • 1 egg yolk.
  • 1 packet of dry yeast.
  • 3 crumbled rusks.
  • 30 g of melted butter.
  • 4 tbsp peanut oil

1.In a salad bowl, mix the yogurts with oil, melted butter, and white sugar until a smooth paste is obtained. Pour in small amounts of flour and baking powder. Work the dough with your fingertips. It must be flexible. Divide it into 12 equal pieces. Arrange them on a baking sheet. Cover them with a cloth and let stand for 2 hours in the fridge. Meanwhile, roughly crush the walnut kernels. Peel, seed, and dice the apples. Mix them with brown sugar, cinnamon, walnuts, and crumbled rusks. Stir and keep cool. On a floured work surface, roll out each refrigerated dough into a disc 15 cm in diameter. Place 1 rounded tablespoon of apple filling in the center of each disc. Fold one side up. Lightly squeeze both ends. Brush the turnovers with egg yolk. Preheat the oven to 210 ° (th. 7). Arrange the turnovers on a non-stick plate covered with a sheet of baking paper. Bake halfway up for 30 minutes. Serve lukewarm

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