Introduction
Apple turnovers are a delightful pastry treat that blend the tartness of Granny Smith apples with the flaky goodness of puff pastry. Whether enjoyed warm from the oven or filled with creamy whipped goodness, these turnovers are sure to impress any dessert lover. This recipe will guide you through creating both the classic apple turnover and a cream-filled version for those looking to indulge a bit more.
Ingredients: Apple Turnover Filling
4 Granny Smith apples, peeled and diced into 1.25 cm (½ inch) cubes (approximately 6 cups)
2 teaspoons cornflour (cornstarch)
1 teaspoon ground cinnamon
½ cup white sugar
½ teaspoon vanilla extract
Pinch of salt
Ingredients: Apple Turnover
2 square puff pastry sheets (25 cm/10 inches each), preferably butter-based
1 egg, whisked
Ingredients: Cream Filled Version
2 batches of stabilized whipped cream or stiff whipped cream
Ingredients: Optional Serving Extras
1 batch whipped cream for dunking
Icing sugar (powdered sugar) for dusting
Prep Time
30 minutes
Cook Time
25 minutes
Total Time
55 minutes
Yield
Approximately 8 turnovers
Instructions
1. Prepare the Filling:
– Place the diced apples in a large saucepan and toss with the cornflour.
– Add the cinnamon, sugar, vanilla extract, and a pinch of salt.
– Cook over medium to medium-high heat, stirring regularly, for about 5 minutes until the apples are softened but still hold their shape, and the mixture has a syrupy consistency.
– Spread the filling onto a large plate and allow it to cool completely.
2. Prepare the Pastry:
– Line a large cutting board or an upside-down tray with baking parchment.
– Working with one puff pastry sheet at a time (while it’s barely thawed), cut each sheet into four equal squares (12.5 cm/5 inches each).
– Brush two adjacent edges of each square with the whisked egg.
– Place approximately 2 tablespoons of the cooled apple filling onto the center of each square, avoiding excess syrup to prevent sogginess.
– Fold the pastry over the filling to form a triangle, pressing the edges firmly to seal. Use a fork dipped in flour to crimp the edges.
– Transfer the assembled turnovers to the prepared board or tray.
– Refrigerate the turnovers for 20 minutes to ensure better puffing during baking.
3. Bake:
– Preheat the oven to 200°C (400°F) or 180°C (350°F) for fan-forced ovens.
– Transfer the chilled turnovers onto a baking tray lined with parchment paper.
– Brush the tops with the remaining whisked egg and make three small slits on the surface of each turnover to allow steam to escape.
– Bake for 25 minutes or until the turnovers are golden brown and puffed.
4. Serve:
– For the classic version, serve the turnovers warm, dusted with icing sugar, and accompanied by whipped cream for dunking.
– For the cream-filled version, allow the turnovers to cool completely. Carefully split them open along the seams and pipe in stabilized or stiff whipped cream before serving.
Notes
– Granny Smith apples are preferred for their balance of tartness and sweetness and their ability to hold shape during cooking.
– Using butter-based puff pastry enhances the flavor.
– Stabilized whipped cream is recommended for the cream-filled version to maintain structure and prevent the cream from oozing out upon biting.
– Leftover turnovers can be stored for up to 3 days; reheat to refresh. Cream-filled turnovers should be consumed within 24–36 hours if using stabilized whipped cream.
Detailed Directions and Instructions
Prepare the Filling:
– Place the diced apples in a large saucepan and toss with the cornflour.
– Add the cinnamon, sugar, vanilla extract, and a pinch of salt.
– Cook over medium to medium-high heat, stirring regularly, for about 5 minutes until the apples are softened but still hold their shape, and the mixture has a syrupy consistency.
– Spread the filling onto a large plate and allow it to cool completely.
Prepare the Pastry:
– Line a large cutting board or an upside-down tray with baking parchment.
– Working with one puff pastry sheet at a time (while it’s barely thawed), cut each sheet into four equal squares (12.5 cm/5 inches each).
– Brush two adjacent edges of each square with the whisked egg.
– Place approximately 2 tablespoons of the cooled apple filling onto the center of each square, avoiding excess syrup to prevent sogginess.
– Fold the pastry over the filling to form a triangle, pressing the edges firmly to seal. Use a fork dipped in flour to crimp the edges.
– Transfer the assembled turnovers to the prepared board or tray.
– Refrigerate the turnovers for 20 minutes to ensure better puffing during baking.
Bake:
– Preheat the oven to 200°C (400°F) or 180°C (350°F) for fan-forced ovens.
– Transfer the chilled turnovers onto a baking tray lined with parchment paper.
– Brush the tops with the remaining whisked egg and make three small slits on the surface of each turnover to allow steam to escape.
– Bake for 25 minutes or until the turnovers are golden brown and puffed.
Serve:
– For the classic version, serve the turnovers warm, dusted with icing sugar, and accompanied by whipped cream for dunking.
– For the cream-filled version, allow the turnovers to cool completely. Carefully split them open along the seams and pipe in stabilized or stiff whipped cream before serving.
Notes
Apple Selection:
– Granny Smith apples are preferred for their balance of tartness and sweetness and their ability to hold shape during cooking.
Pastry Type:
– Using butter-based puff pastry enhances the flavor.
Whipped Cream:
– Stabilized whipped cream is recommended for the cream-filled version to maintain structure and prevent the cream from oozing out upon biting.
Storage Instructions:
– Leftover turnovers can be stored for up to 3 days; reheat to refresh. Cream-filled turnovers should be consumed within 24–36 hours if using stabilized whipped cream.
Cook techniques
Preparing the Filling
Toss diced Granny Smith apples with cornflour, cinnamon, sugar, vanilla extract, and a pinch of salt in a saucepan. Cook until softened but still firm, achieving a syrupy consistency.
Preparing the Pastry
Roll out the puff pastry sheets while they are still slightly thawed. Cut into squares, brush edges with whisked egg, and fill with cooled apple filling before sealing and crimping.
Chilling the Turnovers
After assembling, refrigerate the turnovers for 20 minutes to improve puffing during baking.
Baking
Preheat the oven and bake the chilled turnovers until golden brown and puffed, ensuring three small slits are made on top to release steam.
Serving
For serving, dust turnovers with icing sugar and provide whipped cream for dunking. If making the cream-filled version, allow them to cool and fill with stabilized whipped cream before serving.
FAQ
Can I use other types of apples for the filling?
Yes, however, Granny Smith apples are preferred for their tartness and ability to hold shape during cooking.
How do I ensure my puff pastry puffs up properly?
Refrigerating the assembled turnovers before baking helps them puff better, along with using cold butter-based pastry.
What can I substitute for cornflour in the filling?
You can use all-purpose flour as a substitute, but it may yield a slightly different consistency.
Can I make these turnovers ahead of time?
Yes, you can prepare the filling and assemble the turnovers ahead of time, but it is best to refrigerate them until ready to bake.
How should I store leftover turnovers?
Leftover turnovers can be stored for up to 3 days at room temperature. For cream-filled versions, consume within 24-36 hours and store in the refrigerator.
Conclusion
The apple turnover is a delightful treat that balances the tartness of Granny Smith apples with the sweetness of sugar and the warm notes of cinnamon. Whether enjoyed fresh out of the oven or with a luscious cream-filled twist, these pastries bring comfort and joy to any occasion. Serve them warm, dusted with icing sugar or alongside whipped cream for an indulgent experience.
More recipes suggestions and combination
Cherry Turnovers
Substitute the apple filling with a cherry mixture, using fresh or frozen cherries, sugar, and cornstarch for a vibrant and flavorful alternative.
Peach Turnovers
Use ripe peaches diced into small pieces, mixed with a touch of cinnamon and nutmeg for a summer-inspired version of the turnover.
Pumpkin Spice Turnovers
Create a fall favorite by using canned pumpkin puree mixed with sugar, cinnamon, nutmeg, and a pinch of ginger for a delicious and seasonal twist.
Chocolate Hazelnut Turnovers
Fill the puff pastry with Nutella and chopped hazelnuts for a decadent dessert that will satisfy any chocolate lover.
Cream Cheese and Berry Turnovers
Combine cream cheese with a sweet berry filling, such as blueberries or strawberries, for a creamy, fruity filling that’s perfect for breakfast or dessert.
Savory Spinach and Feta Turnovers
For a savory option, use a mixture of wilted spinach, crumbled feta cheese, and herbs for a delightful appetizer or snack.
Lemon Curd Turnovers
Fill the pastry with lemon curd for a tangy and sweet dessert that brings brightness to any gathering.
Maple Pecan Turnovers
Mix chopped pecans with maple syrup and a hint of cinnamon to create a crunchy and sweet filling that celebrates fall flavors.
