Focaccia turnovers with prune cream
Your Saf helper for this recipe:
1 sachet of saf-instant yeast (11g)
dissolved in 120ml warm water
1 pinch of salt
1 tsp sugar
1 egg yolk
2 tbsp milk for glazing
200g diced stoned prunes
1 diced Golden Delicious apple
Soften the prune cream ingredients in butter and cook for 15 minutes uncovered, to make a compote.
Make the dough. Shape into a ball then roll out on a worktop. Cut out 12 squares. Top 6 squares with a little compote. Cover with 6 other pastry squares and pinch the edges. Brush with the egg and milk glaze then bake at 200°C (do not preheat
The dough will rise, then bake. They should take 35 minutes.