Apple turnovers

Ingredients

• Not specifiedPuff pastry
• 1 largeJonagold apple
• ½lemon
• 1 tspcinnamon
• 50 graisins
• 1 tbsphazelnuts
• 1egg

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C. Take the puff pastry out of the freezer 20–30 minutes beforehand.

2. 2

   Prepare the filling

   Peel and core the apple, then cut it into small pieces. Chop the hazelnuts into small pieces too. Put both in a bowl with the cinnamon, the juice of half a lemon and the raisins, then mix well.

3. 3

   Fill the pastry

   Place a small tablespoon of the apple mixture in the centre of each piece of puff pastry. Fold the top-right corner diagonally over to the bottom-left corner.

4. 4

   Seal the edges

   Press the pastry edges firmly together. If you like, press the edge with a fork to make marks.

5. 5

   Brush with egg

   Beat the egg and brush a little over each turnover.

6. 6

   Bake until golden

   Bake the turnovers for about 15–20 minutes, until nicely golden brown.

What are apple turnovers?

Apple turnovers are filled pastries made by folding pastry around a sweet apple mixture and baking until crisp. They are popular across Europe, including the Netherlands, where this version combines apple with raisins, cinnamon and nuts.

Puff pastry gives the turnovers their flaky layers, while lemon adds a bright note to the fruit filling. The folded shape keeps the filling tucked inside as the pastry bakes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 4g protein, 34g carbs, 12g fat.

Most of the carbohydrates come from the puff pastry, apple and raisins; the pastry and hazelnuts contribute much of the fat, while the egg and hazelnuts provide some protein. Pair a turnover with plain yoghurt or fresh fruit for a more balanced snack. Nutrition is approximate because the amount of puff pastry is not specified.

Choosing the filling

Jonagold apple: this large apple provides a sweet, fruity centre. Cut it into small, even pieces so they fit comfortably inside the pastry.

Raisins and hazelnuts: raisins add concentrated sweetness, while chopped hazelnuts bring a little crunch. Keep the pieces small enough that the pastry can fold and seal neatly.

Lemon and cinnamon: lemon juice balances the fruit's sweetness, and cinnamon lends warmth. Mix them through the apple so the flavour is distributed throughout the filling.

Working with puff pastry

Thawing: take the pastry from the freezer 20–30 minutes before baking, as directed. It should be pliable enough to fold without cracking, but not so soft that it becomes difficult to handle.

Filling: use a small tablespoon of mixture in the centre of each piece. Leave a clear border around the filling to help the edges meet and seal.

Folding and sealing

Corner to corner: fold the top-right corner diagonally to the bottom-left, bringing the pastry over the filling. Keep the filling away from the edges so it does not get caught in the seam.

Firm edges: press the edges together securely, then use a fork to make marks if desired. A well-sealed edge helps keep the filling inside as the pastry puffs.

Getting a golden finish

Egg wash: beat the egg and brush a little over each turnover. Apply a light coating across the top for an even finish.

Doneness: bake at 200°C for about 15–20 minutes. Look for puffed pastry with a nicely golden-brown surface, rather than relying only on the timer.

Serving the turnovers

Serve them warm or at room temperature, alongside coffee or tea. Allow the filling to cool briefly after baking, as the apple inside will be hot.

For a more substantial snack, pair a turnover with plain yoghurt or fresh fruit. The turnovers are also easy to portion individually for a simple dessert.

Recipe notes & tips

• Cut the apple into small pieces so the filling sits neatly inside the pastry.
• Keep a border clear around the filling to make sealing easier.
• Do not overfill the pastry; a small tablespoon is enough for each turnover.
• Press the edges together firmly before adding fork marks.
• Brush the tops lightly with beaten egg for an even golden colour.
• Begin checking for doneness at 15 minutes, as oven performance can vary.

Variations

• Add extra spice: mix a little ground ginger into the cinnamon and apple.
• Change the nuts: use chopped almonds in place of the hazelnuts.
• Skip the raisins: leave them out for a less sweet, simpler apple filling.
• Add citrus zest: finely grate a little lemon zest into the filling.
• Serve with yoghurt: add a spoonful of plain yoghurt alongside each turnover.

Common mistakes to avoid

• Large apple pieces: they can make folding awkward; cut the apple into small pieces.
• Overfilling: the pastry may not seal properly; stick to a small tablespoon of filling.
• Warm, soft pastry: it can be difficult to handle; let frozen pastry thaw for 20–30 minutes, as directed.
• Filling on the edges: it can interfere with sealing; leave a clear border around the pastry.
• Loose seams: filling may escape during baking; press the edges together firmly.
• Baking by time alone: ovens vary; check that the pastry is golden brown after 15–20 minutes.

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 at 180°C until warmed through to help crisp the pastry again.

Frequently asked questions