Description
These classic apple turnovers feature a flaky puff pastry filled with a spiced apple mixture, perfect for a cozy dessert or snack. The recipe includes options for adding a creamy whipped filling or serving with whipped cream on the side, offering a delightful creamy contrast to the warm apples and crisp pastry.
Ingredients
Scale
Filling
- 4 Granny Smith apples, peeled and diced into 1.25cm cubes (approximately 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 inch squares), butter-based
- 1 egg, whisked (for egg wash)
Whipped Cream (Optional)
- 2 batches stabilized whipped cream or stiff whipped cream (for cream-filled option)
- 1 batch whipped cream for dunking (easy serving option)
Finishing
- Icing sugar / powdered sugar for dusting (optional)
Instructions
- Prepare filling: Place the diced apples in a large saucepan and toss with the cornflour. Add cinnamon, sugar, vanilla extract, and a pinch of salt. Cook on medium to medium-high heat, stirring regularly, for about 5 minutes until the apples are softened but still hold their shape with a slight caramelized sauce.
- Cool filling: Spread the cooked apple filling on a large plate or tray to cool completely to room temperature, ensuring the filling won’t make the pastry soggy.
- Prepare workspace: Line a large cutting board or an upside-down tray with baking or parchment paper to assemble the turnovers.
- Cut pastry: Working with one puff pastry sheet at a time, which should be barely thawed, cut each sheet into four equal squares (12.5 cm / 5 inch each). Brush two sides of each square lightly with the whisked egg.
- Fill turnovers: Place a generous amount of the cooled apple filling on the egg-brushed side of each pastry square, avoiding excess sauce to prevent soggy pastry and sealing issues.
- Seal turnovers: Fold the pastry squares over to form triangles and seal the edges by pressing with a fork dipped in flour to prevent sticking and ensure a tight seal.
- Chill: Transfer the assembled turnovers onto the paper-lined board and refrigerate for 20 minutes. Chilling helps the pastry puff up better when baked.
- Preheat oven: Preheat your oven to 200°C (400°F) or 180°C (fan assisted).
- Bake turnovers: Transfer the parchment paper with the turnovers onto a large baking tray. Brush the turnovers with egg wash and stab each turnover three times with a fork to allow steam to escape. Bake for about 25 minutes or until golden brown.
- Serve: Serve the turnovers warm, dusted with icing sugar if desired, alongside whipped cream for dunking or filled with stabilized whipped cream for a richer treat.
Notes
- Use granny smith apples for their tart flavor and firm texture that holds up well during cooking.
- Do not use excessive sauce in the filling to avoid soggy puff pastry bottoms and poor sealing edges.
- Butter-based puff pastry yields a richer flavor and better flakiness compared to shortening or margarine versions.
- Leftover apple sauce can be repurposed for pancakes, French toast, or ice cream toppings.
- Chilling the assembled turnovers before baking helps enhance puff pastry rise and texture.
- Stabbing the turnovers before baking prevents them from bursting unpredictably in the oven.
