Puff Pastry Apple Turnovers Recipe

Ingredients

• 6Granny Smith apples
• 42 g (3 tablespoons)butter
• 50 g (1/4 cup)brown sugar
• 1 1/2 teaspoonsground cinnamon
• 4 g (1 1/2 teaspoons)cornflour
• 450 g (1 pound)frozen or chilled puff pastry
• 1egg, beaten for the egg wash
• to serveicing sugar

Instructions

1. 1

   Chop the apples

   Peel, core and chop the apples into fairly small pieces.

2. 2

   Start the filling

   Put the apples in a frying pan with the butter, brown sugar and cinnamon. Set the pan over a medium heat.

3. 3

   Melt and combine

   Stir until the butter has melted, the ingredients are combined and the mixture is beginning to bubble.

4. 4

   Simmer the apples

   Reduce the heat to low and simmer for 10–15 minutes, until the apples are just tender.

5. 5

   Thicken the filling

   Mix the cornflour with 2 teaspoons of water and stir this into the apples. If the filling becomes too thick, add a spoonful or two of water.

6. 6

   Cool the filling

   Transfer the apple filling to a dinner plate and leave it to cool.

7. 7

   Prepare the oven

   Heat the oven to 200°C and line two baking trays with non-stick baking paper.

8. 8

   Prepare the pastry

   If the pastry is frozen, defrost it according to the packet instructions until pliable. If it becomes too warm and limp to handle, return it to the fridge.

9. 9

   Cut the squares

   Cut each sheet of pastry into 12 cm x 12 cm squares.

10. 10

    Add the filling

    Divide the apple filling over one half of each pastry square.

11. 11

    Brush the edges

    Lightly brush half of the edge of each square with egg wash.

12. 12

    Seal the turnovers

    Fold the pastry over the apples to enclose the filling, then press the edges firmly together to seal.

13. 13

    Arrange on trays

    Transfer the assembled pastries to the lined baking trays.

14. 14

    Cut steam slits

    Using scissors or a sharp knife, make three slits in the top of each pastry.

15. 15

    Brush the tops

    Brush the tops of the turnovers with egg wash.

16. 16

    Bake until golden

    Bake in the preheated oven for 25–30 minutes, until golden brown and crisp.

17. 17

    Cool the pastries

    Transfer the turnovers to a wire rack to cool.

18. 18

    Dust and serve

    Dust with icing sugar before serving.

What are apple turnovers?

Apple turnovers are pastries made by enclosing sweetened fruit in folded pastry and baking until crisp. This version uses a cinnamon-spiced apple filling and ready-made puff pastry for a home-baked take on a bakery favourite.

The filling is cooked before assembly, so the apples soften and the mixture can cool before it meets the pastry. That helps make the turnovers easier to fill and seal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 436 calories, 5g protein, 45g carbs, 27g fat.

The pastry and butter contribute most of the fat, while the apples and brown sugar supply much of the carbohydrate. The egg adds some protein, though the turnovers are not especially protein-rich; serve one with plain yoghurt or another protein-containing side to make the plate more balanced.

Choosing the apples

Granny Smith apples: Their tart flavour balances the brown sugar and cinnamon. Chop them into small, even pieces so they cook at a similar rate.

Butter and spice: Butter coats the apples as they cook, while cinnamon gives the filling its warm, familiar flavour.

Getting the filling right

Just tender: Simmer the apples for 10–15 minutes, checking that they soften without losing all their shape. The exact time can vary with the size of the pieces.

Cornflour slurry: Mix the cornflour with water before adding it to the pan to help it disperse evenly. Add a little more water if the thickened filling is difficult to spoon.

Handling puff pastry

Keep it pliable: Follow the packet instructions to defrost frozen pastry, and work with it while it is cool but flexible. If it turns limp or sticky, chill it again before cutting or folding.

Seal the edges: Brush only half of each square's edge with egg wash, then press the folded pastry firmly together around the filling.

Baking cues

Steam slits: Cut three openings in each turnover before baking so steam can escape from the filling.

Golden and crisp: Bake at 200°C for 25–30 minutes, looking for well-browned pastry. Cool the turnovers on a wire rack so their bases do not sit against a flat surface as they cool.

Serving ideas

Icing sugar: Dust the turnovers just before serving for a simple finish. They can be enjoyed warm or after cooling.

On the side: Serve with plain yoghurt or a spoonful of crème fraîche for a tangy contrast, or pair with a warm drink for a snack.

Recipe notes & tips

• Let the apple filling cool before spooning it onto the pastry.
• Keep the pastry cool enough to lift and fold without becoming limp.
• Cut the apple pieces to a similar size for more even cooking.
• Use a light coating of egg wash along the edges to help them seal.
• Leave room between turnovers on the trays so they bake evenly.

Variations

• More cinnamon: Add a little extra ground cinnamon to the filling for a stronger spice flavour.
• Mixed apples: Replace some Granny Smith apples with another firm apple variety for a different balance of tartness and sweetness.
• Pear filling: Use chopped pears in place of the apples and cook them until just tender.
• Warm spice: Add a small pinch of ground nutmeg to the apple mixture.
• Skip the dusting: Leave off the icing sugar for a less sweet finish.

Common mistakes to avoid

• Filling while hot: Hot filling can soften the pastry; cool it on a plate before assembling.
• Overcooking the apples: They can turn mushy; simmer only until just tender.
• Warm pastry: Limp pastry is difficult to handle; return it to the fridge until firm but pliable.
• Overfilling: Too much apple can prevent the edges from sealing; divide the filling evenly and leave room around the edges.
• Weak sealing: Filling may escape during baking; press the folded edges firmly together.
• Skipping the slits: Trapped steam can affect the pastry; cut three openings in each turnover before baking.

How to store

Once cool, store the turnovers in an airtight container in the fridge and eat within 2–3 days. Reheat in an oven until warmed through to help restore some crispness; the pastry may soften during storage.

Frequently asked questions