Name: Apple Turnovers with Cream Filling and Icing Sugar Dusting Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 4 Granny Smith apples (peeled, diced into 1.25 cm cubes, approx. 6 cups); 2 tsp cornflour/cornstarch; 1 tsp cinnamon; 1/2 cup white sugar; 1/2 tsp vanilla extract; Pinch of salt; 2 sheets of puff pastry (each 25 cm/10″, preferably butter-based); 1 egg (whisked, for egg wash); 2 batches stabilized whipped cream OR stiff whipped cream (for cream filling option); 1 batch whipped cream for dunking (optional, easy option); Icing sugar/powdered sugar (optional, for dusting)

Ingredients

4 Granny Smith apples, peeled and diced into 1.25cm cubes (about 6 cups)

2 tsp cornflour (cornstarch, to thicken the sauce)

1 tsp cinnamon

1/2 cup white sugar

1/2 tsp vanilla extract

Pinch of salt

2 sheets puff pastry (each 25 cm / 10”, butter-based recommended)

1 egg, whisked (for brushing)

2 batches stabilized whipped cream or stiff whipped cream (for cream filling)

1 batch whipped cream for dunking (optional, for serving)

Icing sugar (powdered sugar, optional for dusting)

Instructions

Step 1: Prepare the filling by placing the apples in a large saucepan. Toss them with cornflour, then add cinnamon, sugar, vanilla extract, and salt. Cook over medium to medium-high heat, stirring often, for about 5 minutes until apples soften but hold their shape with some caramelized sauce.

Step 2: Spread the cooked filling on a large plate and allow it to cool completely.

Step 3: Line a large cutting board or an inverted tray with baking or parchment paper.

Step 4: Working with one puff pastry sheet at a time, cut it into 4 squares (about 12.5 cm / 5″). Brush two adjacent sides of each square lightly with the whisked egg. Pile the cooled apple filling onto one egg-brushed side, avoiding excess sauce to prevent sogginess and sealing problems.

Step 5: Fold the pastry over to form a triangle or rectangle, then seal the edges by pressing with a fork dipped in flour to avoid sticking. Place the turnovers on the paper-lined board.

Step 6: Refrigerate the turnovers for 20 minutes to chill. This helps produce better puff in the oven.

Step 7: Preheat the oven to 200°C (400°F) or 180°C fan.

Step 8: Transfer the parchment with turnovers onto a large baking tray. Brush each turnover with egg wash and prick three times with a fork to vent.

Step 9: Bake for about 25 minutes or until the pastry is golden and puffed.

Step 10: Serve warm, dusted with icing sugar and with whipped cream for dunking if desired.

Step 11 (Cream filled option): Allow the turnovers to cool completely on a rack. Carefully slice open along the seam, then pipe in the stabilized whipped cream before serving.

Tips & Variations

Use butter-based puff pastry for the best flavor and flakiness.

Reserve leftover apple sauce and chunks to use as toppings for pancakes, French toast, or ice cream.

For convenience, use whipped cream for dunking if you prefer not to pipe cream inside.

Make sure not to overcook the apples to prevent a mushy filling.

FAQs

Can I use other types of apples for this recipe?

Yes, you can substitute Granny Smith apples with other firm, tart apples like Honeycrisp or Braeburn. These hold their shape well during cooking and balance the sweetness.

How do I prevent the pastry from becoming soggy?

Brush the pastry edges with egg and avoid adding excess sauce to the filling. Cooling the filling before assembling and refrigerating the turnovers before baking also helps keep the pastry crisp.