Description
These classic Apple Turnovers feature tender, spiced apple filling encased in flaky puff pastry. Made with Granny Smith apples tossed in cinnamon and sugar, cooked to soften but retain shape, then wrapped in buttery puff pastry squares and baked until golden. Serve warm with a dusting of powdered sugar and a side of whipped cream for dunking or a cream-filled option for extra indulgence. Perfect as a comforting dessert or a delightful treat.
Ingredients
Scale
Filling
- 4 Granny Smith apples, peeled and diced into 1.25cm cubes (about 6 cups)
- 2 tsp cornflour/cornstarch
- 1 tsp cinnamon
- 1/2 cup white sugar
- 1/2 tsp vanilla extract
- Pinch of salt
Pastry
- 2 sheets puff pastry (25 cm / 10″ squares), preferably butter-based
- 1 egg, whisked
Cream Options
- 2 batches Stabilised whipped cream OR stiff whipped cream (for cream-filled turnovers)
- 1 batch whipped cream for dunking (optional easy serving option)
Finishing
- Icing sugar/powdered sugar for dusting (optional)
Instructions
- Prepare the Filling: Place the diced apples in a large saucepan and toss with cornflour to coat. Add cinnamon, sugar, vanilla extract, and a pinch of salt. Cook over medium to medium-high heat, stirring regularly for about 5 minutes until the apples soften but keep their shape and there is some caramelized sauce without excess liquid.
- Cool the Filling: Transfer the cooked apple mixture onto a large plate or tray and allow it to cool completely to avoid soggy pastry.
- Prepare Baking Surface: Line a large cutting board or an inverted tray with baking or parchment paper to assemble the turnovers.
- Cut Pastry and Add Filling: Using one thawed puff pastry sheet at a time, cut into four 12.5cm (5″) squares. Lightly brush two adjacent sides of each square with beaten egg. Spoon the cooled apple filling onto the egg-brushed side, avoiding excess sauce to prevent soggy pastry and leaking during baking.
- Seal the Turnovers: Fold each square over diagonally to form triangles. Press the edges firmly and seal using a fork dipped in flour to prevent sticking. Place the turnovers onto the prepared, lined board.
- Chill: Refrigerate the sealed turnovers for 20 minutes to ensure the pastry remains cold, which promotes better puffing during baking.
- Preheat Oven: Preheat your oven to 200°C (400°F), or 180°C (350°F) if using a fan-forced oven.
- Bake: Transfer the parchment paper with the turnovers onto a large baking tray. Brush the tops with the remaining beaten egg and prick each turnover three times with a fork to allow steam to escape. Bake for 25 minutes or until the turnovers are puffed and golden brown.
- Serve: Serve the apple turnovers warm. Dust with icing sugar for an elegant finish and accompany with whipped cream for dunking, or fill with stabilized whipped cream if desired.
- Additional Tip: Save any leftover apple sauce for serving with pancakes, French toast, or ice cream to minimize waste and add extra flavor to other dishes.
Notes
- Use butter-based puff pastry for the best flavor and flakiness.
- Avoid using excess apple sauce when filling to ensure the pastry seals properly and remains crisp.
- Refrigerating turnovers before baking improves puff pastry texture.
- Stabilised whipped cream helps maintain shape if using the cream-filled option.
- Leftover apple filling can be repurposed in other desserts like pancakes or ice cream toppings.
- Pricking the turnovers before baking prevents soggy bottoms and uneven puffing by releasing steam.