The apple turnovers are brioche dough sweets filled with custard and apples. Great for breakfast but also for your children’s snack. You can replace the custard with simple apricot jam, and they can also be made with plant-based ingredients for those who are lactose intolerant.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Hour
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 4 cups g all-purpose flour
- 5 oz g butter (or plant-based)
- 3/4 cup g eggs
- 1/3 cup g milk (or plant-based)
- 1/3 cup g sugar
- 2 tsp g dry yeast
- 1 tablespoon acacia honey
- 1 tablespoon rum
- 1 lemon (zest grated)
- 1 vanilla bean
- 1 1/2 tsp g salt
- 1 cup g milk (or plant-based)
- 1/3 cup g sugar
- 1/4 cup g egg yolks
- 1/4 cup g cornstarch
- 1/2 vanilla bean
- 2 apples
- 1 lemon
- 1 egg
- 2 tablespoons milk (or plant-based)
- powdered sugar
Tools
- 1 Stand mixer
- 2 Bowls
- 1 Rolling pin
- 1 Pot
Steps
Open the vanilla bean and extract the seeds.
Heat the milk with the vanilla bean in a small pot.
Mix the vanilla seeds with the eggs and sugar and whisk together.
Add the cornstarch and mix well.
Pour the hot milk into the cream, whisking.Transfer the mixture to a pot and cook while stirring, about 4-5 minutes.
Place the cream in a low wide container.
Cover with plastic wrap in contact with the surface.
Cool quickly and transfer to the fridge for a few hours.
It can be stored in the fridge for up to 3 days.Pour into the stand mixer bowl the flour, dry yeast, whole eggs, granulated sugar, honey, rum, lemon zest, and vanilla.
Start the machine and let knead for about 8 minutes at low speed.
Add the softened butter, incorporating it into the dough gradually.
Finish with the salt and knead for another 5 minutes or until a smooth, homogeneous, and elastic dough is obtained.
Let rise at room temperature, covering with plastic wrap, until doubled.
Break the rise by lightly kneading with your hands and place, covered with plastic wrap, in the refrigerator overnight.Roll out the brioche dough into a rectangle about a 1/4 inch thick.
Spread over half the surface, to the outer edges, the jam or custard with a spatula and add the thinly sliced apple moistened with lemon juice.
Fold over. Cut into rectangles about 2×4 inches and seal the edges well.
Transfer to a baking sheet lined with parchment paper and let rise about 2 hours at 78°F or until doubled.
Brush with egg and milk.
Bake in a preheated static oven at 392°F for 18-20 minutes.
Once cooled, dust with powdered sugar.
Advice
You can replace the custard with simple apricot jam.
They can be frozen either cooked or raw before the final rise. If frozen raw, place directly frozen on a baking sheet lined with parchment paper the night before. The next morning, proceed with browning and then baking as per the recipe. If frozen cooked, simply heat them in a hot oven at 392°F or in an air fryer, already defrosted, to regain all their fragrance.
They can be frozen either cooked or raw before the final rise. If frozen raw, place directly frozen on a baking sheet lined with parchment paper the night before. The next morning, proceed with browning and then baking as per the recipe. If frozen cooked, simply heat them in a hot oven at 392°F or in an air fryer, already defrosted, to regain all their fragrance.
They can be frozen either cooked or raw before the final rise. If frozen raw, place directly frozen on a baking sheet lined with parchment paper the night before. The next morning, proceed with browning and then baking as per the recipe. If frozen cooked, simply heat them in a hot oven at 392°F or in an air fryer, already defrosted, to regain all their fragrance.
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