Description
Delicious homemade apple turnovers featuring a tender puff pastry filled with a warm, cinnamon-spiced apple mixture. These turnovers can be enjoyed as is or with a delightful cream filling for extra indulgence. Perfect for breakfast, dessert, or a cozy snack.
Ingredients
Scale
Apple Filling
- 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
Pastry and Assembly
- 2 sheets of puff pastry (each 25 cm/10″, preferably butter-based)
- 1 egg (whisked, for egg wash)
Cream Options
- 2 batches stabilized whipped cream OR stiff whipped cream (for cream filling option)
- 1 batch whipped cream for dunking (optional, easy option)
Finishing
- Icing sugar/powdered sugar (optional, for dusting)
Instructions
- Prepare the Apple Filling: Place diced apples in a large saucepan. Toss with cornflour to coat. Add 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 tender but still hold their shape with some caramelized juices forming. Avoid overcooking to prevent mushy texture.
- Cool the Filling: Spread the cooked apple filling across a large plate to cool completely. This prevents soggy pastry during assembly.
- Prepare Work Surface: Line a large cutting board or an upside-down tray with baking or parchment paper to assemble the turnovers.
- Cut and Fill Pastry: Using one puff pastry sheet at a time, slightly thawed, cut into 4 equal squares (12.5 cm/5″ each). Lightly brush two adjacent sides of each square with the whisked egg (this acts as glue). Spoon apple filling only onto one of the egg-washed sides, avoiding excess sauce to keep the pastry from becoming soggy and to ensure a good seal.
- Seal Turnovers: Fold the pastry square over the filling to form a triangle or rectangular shape, pressing edges with a fork dipped in flour (to prevent sticking) to seal completely.
- Chill: Place the assembled turnovers on the lined surface and refrigerate for 20 minutes. Chilling helps the pastry puff better when baked.
- Preheat Oven: Set oven to 200°C/400°F (180°C fan) to ensure a hot environment for the turnovers to bake crisply.
- Bake: Transfer the parchment paper with turnovers onto a baking tray. Brush the tops with egg wash and pierce three small holes on each turnover to allow steam to escape. Bake for 25 minutes or until golden brown and puffed.
- Serve Warm: Dust turnovers with icing sugar if desired and serve with whipped cream for dunking for added delight.
- Cream Filling Option: After baking, transfer turnovers to a cooling rack. Let cool completely. Using a knife, gently split open along the seam and pipe in stabilized or stiff whipped cream. Enjoy immediately.
Notes
- Use firm apples such as Granny Smith to ensure they keep their shape during cooking.
- Do not overcook the apple filling to avoid mushy texture; it should be soft but chunky.
- Butter-based puff pastry is preferred for a richer flavor and flakier texture.
- Whipped cream for dunking adds a light, creamy contrast to warm turnovers.
- Cooling the filling and refrigerating turnovers before baking improves puff pastry rise and prevents sogginess.
- Egg wash and puncturing the pastry allow for a golden finish and proper steam release during baking.
- Leftover apple sauce can be saved for pancakes, French toast, or ice cream toppings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple turnovers, puff pastry, cinnamon apples, cream filled turnovers, dessert, easy baking
