Caramel Turnovers

Instructions

1. 1

   Preheat the oven to 200°C (400°F).

   Tip: Use a baking sheet lined with parchment paper.

2. 2

   Roll out the flaky pastry dough to a thickness of 3mm. Cut into 6 equal rectangles.

   Tip: Use a pastry cutter or a sharp knife.

3. 3

   In a small saucepan, combine the granulated sugar, confectioner's sugar, and salt. Heat over medium heat, stirring until the sugar dissolves.

   Tip: Avoid burning the sugar.

4. 4

   Bring the sugar mixture to a boil, then reduce the heat to low and simmer for 5 minutes.

   Tip: Stir occasionally.

5. 5

   Remove the saucepan from the heat and stir in the egg yolks. Let cool slightly.

   Tip: Be careful, as the mixture will be hot.

6. 6

   Pour the caramel sauce into a bowl and stir in the unsalted milk. Let cool completely.

   Tip: This will help prevent the caramel from melting.

7. 7

   Place a small spoonful of the caramel mixture onto one half of each pastry rectangle. Fold the other half over to form a triangle.

   Tip: Press the edges to seal.

8. 8

   Brush the tops with the confectioner's glaze and sprinkle with confectioner's sugar.

   Tip: Optional: drizzle with confectioner's glaze for an extra touch.

9. 9

   Heat the vegetable oil in a large skillet over medium heat. Fry the turnovers until golden brown, about 2-3 minutes per side.

   Tip: Drain on paper towels.

10. 10

    Serve the caramel turnovers warm, dust with confectioner's sugar if desired.

    Tip: Enjoy!