Apple Turnovers – handheld puff pastry pies baked with a cinnamon apple filling. Easy to make, the only question is: to fill with cream or not? There’s a case for both!!
Ingredients:
Apple turnover filling:
- 4 Granny Smith apples , peeled, diced into 1.25cm cubes, 6 cups
- 2 tsp cornflour/corn starch (thickens sauce)
- 1 tsp cinnamon
- 1/2 cup white sugar
- 1/2 tsp vanilla extract
- Pinch salt
Apple turnover:
- 2 square puff pastry sheets, butter best
- 1 egg , whisked
Cream filled version:
- 2 batches Stabilised whipped cream OR stiff whipped cream
Optional serving extras:
- 1 batch Whipped cream for dunking
- Icing sugar / powdered sugar , for dusting
Method:
1. 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. Apple should be softened but not mushy or losing shape, with some but not too much caramel.
2. Cool – Spread the filling on a large plate then let it fully cool.
3. Line a large cutting board or upside down tray with baking/parchment paper.
4. Make turnovers – Working one puff pastry sheet at a time, barely thawed, cut into 4 squares. Brush 2 sides with egg, then pile filling on the egg brushed side. Avoid using sauce, soaks base and if it leaks onto edge it will not seal.
5. Wrap – Fold over, seal with fork dipped in flour (prevents sticking to pastry). Transfer to paper lined cutting board.
6. Refrigerate for 20 minutes
7. Preheat oven to 200°C (180°C fan).
8. Bake 25 min – Slide the paper with the turnovers on it onto a large baking tray. Brush turnovers with egg. Stab 3 times. Bake 25 minutes or until golden.
9. Serve warm, dusted with icing sugar and whipped cream for dunking.
Cream filled option
Transfer turnovers to a cooling rack. Fully cool. Split seam side open with knife. Pipe in cream.
Recipe by Recipe Tin Eats
You must be logged in to post a comment.