Puff Pastry Apple Turnovers (VIDEO)
Baked to golden brown perfection, these delicious Puff Pastry Apple Turnovers are perfectly flaky & crunchy on the outside and creamy on the inside filled with cinnamon-spiced sweet apples.
Servings: 8
Calories: 162kcal
Ingredients
Apple
- 2 packs Puff pastry store-bought
- 600 g Apple eg. Granny Smith. Measured after peeled, cut into identical pieces
- ½ Lemon juice Juice of half a lemon. Sprinkle the apples straight after cutting.
- 50 g Granulated sugar
- 50 g Brown sugar
- 70 g Unsalted butter
- 20 g Corn starch
- ½ taaspoon Cinnamon
Instructions
Start with making the Apple filling
- Peel and cut apples into identical pieces and sprinkle them with freshly squeezed lemon juice to avoid browning
- Cook all ingredients in a saucepan for about 8-10 minutes over medium heat
- Only cook the apples until they slightly soften, make sure you do not overcook the mixture. Then, let it come to room temperature before using
Assembling
- Line 2 sheet trays with parchment paper and whisk one egg with a dash of milk
- Roll out one of the thawed (if using frozen) puff pastry sheets on a lightly floured surface (or silicone baking mat) into a 28 cm / 11 inches square. Cut it into 4 equal squares.
- If the dough warms up and becomes difficult to handle, refrigerat for 10 minutes, otherwise continue with a light egg wash on the edges of each square.
- Then, place about 1-2 tablespoons of filling in the center. Pay attention not to touch the edge with the filling.
- Fold one corner of the puff pastry over the filling to the opposite corner, creating a triangle. Press your finger around the edges to properly seal them then crimp with a fork
- If the pastry is still nice and cold, apply a light egg wash then sprinkle with a small amount of granulated sugar
- Place the unbaked turnovers in the fridge for 15 minutes while pre-heating the oven to 190C / 374F (no fan)
- Bake the Apple Turnovers for about 30 minutes or until the top is golden brown and the bottom is evenly baked
- Let them slightly cool in the baking tray for 5 minutes then move them onto a cooling rack
- Serve them fresh. Any leftover can be stored at room temperature for 2-3 days
Video
Notes
- Use a type of apple that is both firm and crisp in texture like Granny Smith or Honeycrisp. Softer apples can fall apart and turn to mush.
- For a deeper flavor use dark brown sugar. It has a little more molasses in it than light brown sugar.
- Make sure to chill the filling to at least room temperature before using as warm filling would melt the pastry immediately
- Be as creative as you like by adding herbs and spices. This versatile topping is very easy to customize.
- Learn as quickly with the pastry as you can as over time, when the pastry warms, it will stick and would make it very difficult to handle
- Check the bottom of the pastry - whether it is well baked - before them the pastries out of the oven
Nutrition
Calories: 162kcal | Carbohydrates: 26g | Protein: 0.3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 4mg | Potassium: 97mg | Fiber: 2g | Sugar: 20g | Vitamin A: 260IU | Vitamin C: 6mg | Calcium: 13mg | Iron: 0.2mg
