So over the weekend I made the compote de pommes as part of French Fridays with Dorie. The bonne idee for the compote was to use it in some turnovers/hand pies. What a bonne idee it was. And so stinking EASY. The compote was super easy to begin with and why not make two things out of one recipe? Consider me sold.
Thaw the puff pastry, roll it out and cut some circles.
Stuff this with some compote, close it, crimp it and add a little egg wash for shine.
Let it do it’s thing in the oven for 20-25 minutes and boom. Turnovers/handpies.
So simple! The puff pastry had a lightness to it but still buttery and delicious. The apple filling is simple and tasty. Personally, I enjoyed this turnover cold. There’s something about cold applesauce and that buttery crust that makes me happy. Now, what else can I stuff in these?!