Apple turnovers in inverted puff pastry

Beurre manie: mix softened butter with flour until well combined, shape into a large rectangle and chill until firm.

Detrempe: in a stand mixer bowl combine water, white vinegar, salt, the cooled melted butter and flour until just combined; flatten into a large freezer bag and refrigerate until completely hardened.

With both completely chilled (a day ahead if wanted), roll the dough to the size of the beurre manie slab; flour the beurre manie and surface generously, flip the dough onto it to stick.

Tap and roll into a 20-inch (50 cm) rectangle, fold in thirds (single turn), and chill an hour. Beurre manie and dough must have the same firm texture.

Flour the surface again, roll into a 28-inch (72 cm) rectangle and fold in four (double turn).

Repeat one single and one double turn; rest an hour or overnight before using.

Compote: quarter the golden delicious, remove seeds and stems, add vanilla and a dash of water, and microwave or steam until cooked through.

Cut the granny Smiths into small dice (or larger chunks); if not cooking right away, soak in lemony cold water.

Blend the cooked golden delicious with the skin on; no sugar added.

In separate saucepans, cook the apple sauce to remove some moisture, and saute the granny Smiths with butter and brown sugar about 10 minutes on high heat; drain.

Roll the puff pastry out a bit and divide in two; freeze or save one half. Roll the other into a 14-inch (35 cm) square, flour lightly and lift under the sides with the fingers to relax it.

Cut eight 4.5-inch (12 cm) discs and chill to rest about 15 minutes.

Roll each disc from the centre toward 12 and 6 o'clock, back and forth, leaving both ends intact.

Scoop on the apple filling, brush the edges with water, fold over and seal well with the fingertips.

Flip onto a baking tray, brush with egg wash twice, score and refrigerate to rest.

Bake at 450F (230C) for 5 minutes.

Then bake 30 minutes at 350F (180C).