Salted Caramel Turnovers

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. 2

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

3. 3

   In a medium saucepan, combine the granulated sugar, salt, and 50ml of water. Heat over medium heat, stirring occasionally, until the sugar dissolves.

   Tip: Be patient and not rush the process.

4. 4

   Bring the sugar mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes, or until the mixture turns a deep amber color.

   Tip: This is called the 'hard-ball' stage.

5. 5

   Remove the saucepan from the heat and carefully pour in the caramel sauce. Stir until the sauce is fully incorporated.

   Tip: This is called tempering the sauce.

6. 6

   Let the caramel cool slightly, then stir in the vanilla extract and salted caramel chips.

7. 7

   Place a tablespoon of the caramel mixture onto one half of each pastry rectangle, leaving a 1cm border around the edges.

8. 8

   Fold the other half of the pastry over the filling, pressing the edges to seal. Use a fork to crimp the edges.

   Tip: Make sure the edges are sealed tightly.

9. 9

   Brush the tops of the turnovers with a little bit of milk or beaten egg for a golden glaze.

10. 10

    Bake the turnovers for 15-20 minutes, or until golden brown.

11. 11

    Remove the turnovers from the oven and let them cool on a wire rack for 5 minutes.