Apple Turnovers
Delightful apple turnovers featuring warm, spiced apples in flaky puff pastry, with an optional cream filling for a rich dessert.
Ingredients
Filling
- 6 cups Granny Smith apples, peeled, diced into 1.25cm cubes
- 2 tsp cornflour/cornstarch thickens sauce
- 1 tsp cinnamon
- ½ cup white sugar
- ½ tsp vanilla extract
- 1 pinch salt
Turnover Base
- 2 sheets puff pastry 25 cm/10" each
- 1 egg whisked for brushing
Cream Filling and Serving
- 2 batches Stabilised whipped cream or stiff whipped cream
- 1 batch Whipped cream for dunking
- to taste icing sugar/powdered sugar for dusting, optional
Instructions
Preparation
- Put the diced apples in a large saucepan. Toss them with cornflour.
- Add cinnamon, sugar, vanilla, and salt. Cook on medium to medium-high heat, stirring regularly, for about 5 minutes.
- The apples should be softened but still hold their shape, with some caramel forming.
Cooling
- Spread the filling on a large plate and let it cool completely.
Prepare Workspace
- Line a large cutting board or upside-down tray with baking or parchment paper.
Make Turnovers
- Working with one puff pastry sheet at a time, cut it into 4 squares (12.5cm/5”).
- Brush two sides of each square with whisked egg.
- Pile the filling onto the egg-brushed side, avoiding excess sauce so it doesn’t leak.
Wrap
- Fold the pastry over to form a triangle, sealing it with a fork dipped in flour to prevent sticking.
- Transfer the turnovers to the prepared cutting board.
Chill
- Refrigerate the turnovers for 20 minutes. Cooling helps them puff better when baked.
Bake
- Preheat the oven to 200°C/400°F (180°C fan).
- Slide the parchment paper with the turnovers onto a large baking tray.
- Brush the tops with egg and poke 3 holes in each with a fork.
- Bake for about 25 minutes or until they are golden brown.
Serve
- Serve warm, dusted with icing sugar, and with whipped cream for dunking.
Notes
Apple turnovers are best served warm. They can also be frozen. Store leftovers in an airtight container for up to 2 days.