Recipe for Whole Apple Turnovers

Place the mixing bowl over a saucepan filled with warm water, but make sure it's not boiling to avoid melting the butter. Split the vanilla pod in half, scrape out the seeds, and add them to the butter. Mix everything together with a spatula. Let it set in the refrigerator for at least 30 minutes. Preheat your oven to 200°C.

Wash and peel the apples with a peeler. Remove the cores using a corer. Place the apples in a baking dish. Stuff each apple with vanilla butter. Sprinkle the apples with brown sugar. Place the vanilla pod in the dish.

Bake for about forty minutes. Baste with the cooking juices every 10 minutes. Once they are soft, flatten the apples with a spatula and let cool completely.

Cut 4 circles from the puff pastry. Place an apple on one half of each circle. Add a spoonful of rose jam to each apple. Moisten the edges of the pastry and fold in half, sealing the edges to form a half-moon shape.

To finish, place the apple turnovers on a baking sheet lined with parchment paper, turning them over. Brush with egg yolk. Bake for half an hour at 180°C. Before enjoying, let them cool down properly.