Apple and walnut turnovers
Description
Perfect with tea and coffee. Preparation: Preheat the oven. Line a baking tray with parchment paper. Filling: Peel the apples, cut them into four parts, remove the cores, chop into small pieces and place in a bowl. Add walnuts, sugar with cinnamon, egg white, raisins, and sugar; mix well. Yeast dough: Sift flour into a bowl and thoroughly mix with yeast. Add the remaining ingredients for the yeast dough and mix using a mixer at low speed for 2–3 minutes, then at high speed for 5 minutes until a smooth, even dough forms. Cover the dough and let it rise in a warm place until noticeably increased in volume. Place the dough on a floured surface, roll out into a rectangle (40 x 30 cm), and cut into 12 squares (10 x 10 cm). Beat egg yolk with milk. Place 1 tablespoon of filling onto half of each square. Lightly brush the edges of each square with the milk and yolk mixture, then fold the other half over to form a triangle. Press the edges firmly to seal. Brush the resulting pastries with the remaining yolk and milk mixture, sprinkle with ground walnuts, and place them on the baking tray. Put the tray in the lower third of the oven preheated to 200°C and bake for about 15 minutes. Transfer the pastries on parchment paper to a wire cooling rack. Glaze: Sift powdered sugar and mix with lemon juice or milk to form a thick glaze, or prepare according to the instructions on the Dr. Oetker Lemon Glaze package. Immediately glaze the hot pastries and let them cool. Serve cooled or slightly warm.