300 g wheat flour
180 ml + 50 ml soy drink vanilla flavour
60 g + 2 EL Alsan, zerlassen
80 g sugar
½ cube yeast
Pinch of salt
1 lemon, juice and grated zest
250 g plums
3 tbsp sugar
1 heaped tsp cinnamon
Knife tip ground vanilla
Handful walnuts, chopped coarsely
- Give wheat flour in a bowl, make a hole in the centre and crumble the yeast into it. Sprinkle with sugar, add 180ml luke-warm vanilla soy-drink and cover with a clean towel. Let rest for 30 minutes in a warm place.
- Wash lemon thoroughly, grate zest and squeeze juice. Melt 60g Alsan over low heat.
- Add zest, 2 tbsp lemon juice, sugar and melted Alsan to the dough and knead everything into an evenly, smooth mass. Form a bowl on a clean kitchen table, cover again and let rest for another 30 minutes.
- Wash and stone and dice plums. Wash and dice pears. Mix sugar and cinnamon and sauté together with the diced fruits over medium heat for 3-5 minutes, stirring from time to time. Take the pan from the oven and season with a pinch of ground vanilla.
- Divide yeast dough in 6 pieces, knead every piece by hand and form to balls. Roll out with a rolling pin or flatten by hand to 10-12 cm diameter.
- Give 1-2 tbsp of the pear-plum mixture in the middle of the dough pieces, sprinkle with chopped walnut and fold the edges of the dough towards the centre, surrounding the filling completely. Remaining filling can be served later on.
- Grease a mould with some vegetable fat and place the turnovers with the seams upside down close to each other in the mould. Let rest for 20 minutes.
- Melt 2 tbsp Alsan with 50 ml vanilla soy drink in a pot and pour over the turnovers in the mould. Bake at 180°C in a preheated oven for 30-40 minutes until golden brown.
Our Tip: Add some of our delicious white chocolate spread to the filling!
Portion: 6 people / 6 turnovers
A recipe from Sophie Mathisz