These Apple Turnovers are really simple to make using store bought puff pastry and a fresh apple pie filling. Enjoy bakery style, flaky pastries that you have baked yourself!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 8 turnovers
- 4 Granny Smith apples
- 2 tablespoons butter
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon cornflour/cornstarch
- 2 sheets frozen or chilled puff pastry
- 1 egg (beaten for egg wash)
- powdered (icing) sugar, to serve
To make apple filling
Peel, core and chop apples in to smallish pieces.
Add apples to a frying pan along with butter, brown sugar and cinnamon and place on medium heat.
Stir until the butter is melted and all ingredients are combined and beginning to bubble
Turn down the heat to a low simmer and cook the apples for 8-10 minutes until just tender.
Mix cornflour/cornstarch with 2 teaspoons water. Use this mixture to thicken the apples. If too thick add a spoonful or two of water.
Transfer apple filling to a dinner plate to cool.
To assemble Apple Turnovers
Preheat oven to 200°C/400° and line two baking trays with non stick baking paper.
If frozen, defrost puff pastry until pliable according to instructions on the packet.. If puff pastry becomes too hot it will be limp and hard to handle - in that case just pop it back in the fridge.
Ensure the pastry is about 25cm x 25cm/10in x10in. You might need to roll it out slightly. Cut each sheet of pastry into four equal squares.
Divided apple filling over half of each square.
Brush half of the edge of each square lightly with egg wash.
Fold pastry over apples encasing the filling and press the edges well to seal.
Transfer finished pastries to lined baking tray.
With scissors or a sharp knife cut three slits in the top of each assembled pastry.
Brush tops with egg wash.
Bake for 25-30 minutes until golden brown and crispy.
Cool on wire rack.
Dust with powdered (icing) sugar to serve.
Alternative finishing for these pastries.
Sprinkle with coarse granulated sugar before baking if you prefer.
Can these pastries be prepared in advance?
Sure! Prepare until the baking stage. Transfer to the baking trays, cover with plastic wrap and store in the fridge for up to 12 hours. Then just brush with egg wash and bake. Cold pastries may take a few minutes more to brown. Just keep an eye on them in the oven.
Alternatively, prepare the apple filling before hand - even a day or two in advance- then assemble and bake when you want fresh, flaky pastries.
Do these Apple Turnovers store well?
No. And yes. Really these turnovers are best made and eaten fresh. But if you have leftovers, store in the refrigerator in a sealed container. Turnovers can be eaten the next day cold or crisp them up in a moderate oven for 5 minutes or so. Don't try to warm these pastries in the microwave, that's not successful at all!
Calories: 436kcal | Carbohydrates: 45g | Protein: 5g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 28mg | Sodium: 188mg | Potassium: 148mg | Fiber: 3g | Sugar: 14g | Vitamin A: 166IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 2mg