Apple Turnovers: Flaky Pastry in 45 Minutes

Instructions:

1. Grate the butter. Using the large holes of a box grater, grate the 225g of frozen butter directly into the 250g of chilled flour. Note: Work fast so your hands don't warm the butter.
2. Hydrate the dough. Mix the 120ml ice water and 5ml vinegar, then drizzle over the flour. Toss with a fork until a shaggy dough forms.
3. Perform the folds. Turn the dough onto a floured surface. Roll into a rectangle, fold it like a letter, and repeat twice. Wrap and chill for 30 minutes.
4. Sauté the apples. In a pan over medium heat, cook the diced apples, 50g brown sugar, cinnamon, and lemon juice for 5-7 minutes until the apples are tender but firm.
5. Thicken the filling. Stir the 10g cornstarch into a tiny bit of water, add to the pan, and cook for 1 minute until the sauce is glossy and thick. Let this cool completely.
6. Roll and cut. Roll the chilled dough to 3mm thickness. Cut into eight 12cm squares. Note: Use a sharp knife or pizza cutter to avoid squishing the layers.
7. Fill and seal. Place 2 tablespoons of cooled filling in the center of each square. Fold diagonally and press the edges firmly to seal.
8. Crimp the edges. Use a fork to crimp the borders. This isn't just for looks; it locks the steam inside the turnover.
9. Wash and top. Brush the tops with the egg yolk and cream mixture. Sprinkle generously with the 12g turbinado sugar until the surface is sparkling.
10. Bake to golden. Bake at 200°C for 20 minutes until the pastry is deeply bronzed and puffed. Drizzle with the maple glaze once slightly cooled.