Fruit Turnovers

I did my bakery training in France, but the best chausson aux pommes (apple turnover) I ever had was at the Kwaśne Jabłko apple farm in Włodowo in Northern Poland. The farm specializes in indigenous varieties of apples, grown without chemicals, and they produce naturally fermented, low-intervention ciders. One summer, a young pastry chef from Poznań was working in their restaurant and created a delicate, flaky puff pastry with the most pleasingly sour filling I’ve ever had. While that sort