why make this recipe
Apple turnovers are a delightful treat that combines the sweet and tart flavor of Granny Smith apples with the buttery, flaky goodness of puff pastry. They’re perfect for dessert or a sweet snack and can be made easily at home. Plus, with the option to add cream filling, you can take this classic pastry to the next level!
how to make Apple turnovers
Ingredients:
- 4 Granny Smith apples (peeled, diced into 1.25cm cubes, 6 cups)
- 2 tsp cornflour/cornstarch (thickens sauce)
- 1 tsp cinnamon
- 1/2 cup white sugar
- 1/2 tsp vanilla extract
- Pinch salt
- 2 square puff pastry sheets (25 cm/10", butter best)
- 1 egg (whisked)
- 2 batches Stabilised whipped cream OR stiff whipped cream
- 1 batch Whipped cream for dunking (for easy option)
- Icing sugar/powdered sugar (for dusting, optional)
Directions:
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Filling: Put apples in a large saucepan. Toss with cornflour. Add everything else. Cook on medium to medium-high heat, stirring regularly, for 5 minutes. The apples should be softened but not mushy, forming a bit of caramel.
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Cool: Spread the filling on a large plate and let it fully cool.
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Prepare: Line a large cutting board or upside down tray with baking/parchment paper.
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Make turnovers: Working one puff pastry sheet at a time while barely thawed, cut into 4 squares (12.5cm/5"). Brush two sides with egg, then pile filling on the egg-brushed side. Avoid using sauce, as it can leak and prevent sealing. Save leftover sauce for pancakes, French toast, or ice cream.
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Wrap: Fold over the pastry, sealing it with a fork dipped in flour to prevent sticking. Transfer to the paper-lined cutting board.
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Refrigerate: Place in the fridge for 20 minutes to chill (this helps with puffing).
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Preheat oven: Set the oven to 200°C/400°F (180°C fan).
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Bake: Slide the paper with the turnovers onto a large baking tray. Brush turnovers with egg and stab them 3 times. Bake for 25 minutes or until golden brown.
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Serve: Enjoy warm, dusted with icing sugar and with whipped cream for dunking.
Cream filled option:
- Transfer turnovers to a cooling rack and let them cool completely. Split the seam side open with a knife, pipe in the cream, and enjoy!
how to serve Apple turnovers
These turnovers are best served warm and can be enjoyed as a dessert or a sweet treat. Dust with icing sugar and offer whipped cream for dunking on the side!
how to store Apple turnovers
If you have leftovers, store the apple turnovers in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to a week. You can also freeze the turnovers before baking. Just wrap them well in plastic wrap and place them in a freezer bag.
tips to make Apple turnovers
- Make sure to not overfill the turnovers, as this can make sealing them tricky.
- Ensure that the filling is completely cooled before adding it to the puff pastry.
- For an extra crunch, brush the pastries with egg wash before baking.
variation
You can add nuts, such as chopped walnuts or pecans, to the apple filling for extra texture and flavor. Additionally, try using different spices like nutmeg or ginger to enhance the taste.
FAQs
1. Can I use other types of apples?
Yes, you can use other apples such as Honeycrisp or Fuji, but Granny Smith apples are best for their tartness.
2. Can I make the filling ahead of time?
Yes, the apple filling can be made a day in advance and stored in the refrigerator until you’re ready to use it.
3. How can I prevent the turnovers from getting soggy?
Avoid adding too much sauce to the filling and make sure the filling is fully cooled before using it in the pastries. Additionally, refrigerating the turnovers before baking helps to create a flaky crust.
Apple Turnovers
Ingredients
Apple Filling
- 6 cups 4 Granny Smith apples, peeled and diced into 1.25 cm cubes Granny Smith apples are preferred for their tartness.
- 2 tsp cornflour/cornstarch This helps to thicken the sauce.
- 1 tsp cinnamon
- 1/2 cup white sugar
- 1/2 tsp vanilla extract
- 1 pinch salt
Pastry
- 2 sheets puff pastry 25 cm/10 inches, butter best
- 1 large egg Whisked, for egg wash
Cream Filling (optional)
- 2 batches Stabilised whipped cream OR stiff whipped cream
- 1 batch Whipped cream for dunking for easy option
Optional Garnish
- Icing sugar/powdered sugar for dusting, optional
Instructions
Preparation
- Put apples in a large saucepan. Toss with cornflour.
- Add cinnamon, sugar, vanilla extract, and salt. Cook on medium to medium-high heat, stirring regularly, for 5 minutes until the apples are softened but not mushy, forming a bit of caramel.
- Spread the filling on a large plate and let it fully cool.
- Line a large cutting board or upside down tray with baking/parchment paper.
Assembly
- Working one puff pastry sheet at a time while barely thawed, cut into 4 squares (12.5 cm/5 inches).
- Brush two sides with egg and then pile filling on the egg-brushed side, avoiding sauce to prevent leakage.
- Fold over the pastry, sealing it with a fork dipped in flour to prevent sticking. Transfer to the paper-lined cutting board.
- Refrigerate for 20 minutes to chill.
Baking
- Preheat the oven to 200°C/400°F (180°C fan).
- Slide the paper with the turnovers onto a large baking tray. Brush turnovers with egg and stab them 3 times.
- Bake for 25 minutes or until golden brown.
Serving
- Enjoy warm, dusted with icing sugar and with whipped cream for dunking.
- For cream filled option, let turnovers cool completely, split the seam side open with a knife, pipe in the cream, and enjoy!