APPEL FLAPPEN/APPLE TURNOVER
APPEL FLAPPEN/APPLE TURNOVER
PLANT BASED
Pastry that is pure in taste, inclusive and free from guilt
Pastry Chefs and Consultants
Recipe
Ingredients
PUFF PASTRY
• 835 g T55 all-purpose flour* (11.5-12.9% protein content)
• 170 g Be Better plant-butter
• 460 g Cold water
• 17 g Sugar
• 10 g Salt
• 500 g Be Better plant-butter plate
*T55 can be replaced by 50/50 T65 and T45
Preperation
1. Rest the dough for 30 min.
2. Roll both the plant-butter and the dough out on 7mm
plant-butter size 25 x 25 cm dough size 30×30 cm.
3. Fold in the plant-butter like an envelope.
4. Roll out at 7mm and give one 1/2 french fold
(folding in 3/ simple fold).
5. Give a quarter twist (to change rolling direction) roll out again
at 7 mm give an other.
6. 1/2 french fold (folding in 3/ simple fold)
7. Rest the dough in the fridge for 30 min.
8. Repeat the processes 5-7, two more times until obtained 6×1/2
half french folds (6 folds in 3 / 6 simple folds).
