- For the dough
- 300 grams
- 1 teaspoon
- 75 grams
- 1 pinch
- 1 tablespoon
- 150 grams
- 125 milliliters
- 75 milliliters
Pastry flour (for the work surface)
- 1 tablespoon
For the dough: Sift the flour, baking powder and powdered sugar on a work surface, add salt and vanilla sugar and knead with cottage cheese, milk and oil until it becomes a smooth dough. As required, add additional flour or milk if it is too wet or dry, respectively. Wrap in plastic wrap and place in the refrigerator for about 1 hour.
For the filling: Rinse apple, peel, quarter, remove seeds and core cut and cut into small cubes. Add apples, together with the lemon juice, honey and cinnamon, to a saucepan and bring to a boil with the lid on. Take off the lid and remove from heat. Stir occasionally and allow to cool.
Preheat the oven to 180°C (approximately 360°F) convection.
Once again, well knead the dough on a floured surface and roll out until it is a thin shett with dimensions of about 40 x 50 cm (approximately 16 x 20 inches). Cut into squares (each with side lengths of about 10-12 cm, approximately 4-5 inches) and then put 1 tablespoon of filling on each square. Brush the edges with egg white and bring the opposite corners of the squares together to form a triangle. Press the edges of the turnovers well to seal.
Place on a lined baking sheet (or two sheets, if needed). Mix together the egg yolk and the cream and brush the turnovers with the egg cream mixture. Bake in the oven for 20-25 minutes until golden brown.
Remove from oven and let cool on a wire rack.
Dust with powdered sugar and serve.