Recipe for 4-5 turnovers

• 1 sheet of puff pastry
• 2 apples
• 40 + 10 g butter
• 2 tbsp lemon juice
• 50 g raw cane sugar
• 1 tablespoon sweetened condensed milk (optional)
• 1 egg yolk (for gilding)
• 1 slab of Torino Lait

Preparation
1. Peel the apples and cut them into strips
2. Fry the apples in 10 g of butter
3. Add the lemon juice
4. Add the cane sugar and fry over high heat to caramelise, leave to cool
5. Unroll the dough and use a bowl to cut out discs of about 10 cm in diameter
6. Break the Torino Blond into pieces and melt in a bain-marie over a low heat with 40g of butter
7. Add the sweetened condensed milk (optional) to the Torino
8. Brush the Torino over half of each pasta disc
9. Spread the apples over the Torino, close the turnovers, seal the edges with a fork, brush with egg yolk
10. Bake for 20 minutes at 220° C.

Recipe by Maude Riat & Elisabeth Guélat