kealiciousbakery Apple turnovers are a classic pastry that never goes out of style. With their golden, flaky crust and sweet, cinnamon-spiced apple filling, they are a treat that can be enjoyed any time of the day. In this recipe, I’ll guide you through the process of making perfect apple turnovers from scratch, sharing tips and tricks along the way to ensure your pastries turn out beautifully every time.
Start With the Puff Pastry of only 4 ingredients
- All purpose Flour – where the structure comes from
- Butter – will add the flakiness and richness
- Salt – brings out the flavour
- Water, cold – this will get the dough together 🙂
5 Ingredients Apple Filling For Turnovers
- Apples – the main ingredient
- Sugar – I prefer Brown Sugar
- Cinnamon – the extra touch
- Cornstarch – this is the thickener that keeps the juice from running
- Lemon, zest and juice
How To Assemble Apple Turnovers
For your Puff pastry, roll the dough to 8×12 inches in size which you’d cut 6 squares of 4×4 inches each. You could use a pizza cutter but I often use my Chef’s knife.
Egg wash the edge of one of your 4×4 dough and spoon the filling into the middle. Fold one corner diagonally into the other part to make a triangle. Pinch the corner of the turnover with the side of your palm or simply use a fork.
At this point, I recommend that you refrigerate the shaped turnovers in the fridge for 10-20 mins for a firm shape before baking. After that, make three opening on top to let the steam escape. Then, egg wash the outer part before baking in the oven.
Don’t surprise if some of the liquid escapes, that is to be expected.
FAQ
Can I use store-bought puff pastry? A: Yes, you can use store-bought puff pastry to save time. Follow the package instructions for baking.
Q: How do I store leftovers? A: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the oven for a few minutes before serving.
Q: Can I freeze apple turnovers? A: Yes, you can freeze unbaked turnovers. Place them on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Q: What if I don’t have a pastry cutter? A: You can use two knives or a food processor to cut the butter into the flour.
Ingredients
Puff Pastry
- 225 g all-purpose flour
- 225 g butter
- 8 g salt
- 270 g water cold
Apple Filling
- 2 pc apples
- 60 g brown sugar
- 1 tsp cornstarch
- ¼ pc lemon zest, juice
- 1 tsp cinnamon
Egg wash + Topping
- 1 egg
- 1 tbsp milk
Instructions
Puff Pastry
- Cut butter into flour and mix lightly until incorporated
- Pour water into the mix and blend until dough comes together
- Turn onto a lightly floured table and roll into 12×8 rectangle
- Fold the dough into book fold and let it reset for 20 mins
- Repeat the previous step 3 more times
Apple Filling
- In a medium pot, combine all ingredients and mix them all together
- Stir constantly for 5 minutes then let it simmer on low heat for another 5 mins until soft.
- Make sure to let it cool down for at least 15 minutes.
Assembling
- Roll the puff pastry dough to the 12 inch x 8 inch. Using a pizza cutter and a sharp knife, cut 6 squares of 4 inch
- Lightly brush two edges with egg wash. Spoon 1-2 teaspoons of your apple filling onto the centre of the square
- Fold over one corner of the square to form a triangle
- On a lined tray, brush the turnovers with egg wash. Cut some small vent holes in the centre of each pastry
- Bake at 400℉ for 25-30 minutes
Notes
- Cold Ingredients: Ensuring your butter and water are cold will help achieve a flaky pastry.
- Don’t Overwork the Dough: Overworking the dough can result in tough pastry. Handle it as little as possible.
- Apple Varieties: Granny Smith apples are great for their tartness, but Honeycrisp or Fuji can add a nice sweetness and texture.
Troubleshooting:
- Pastry Too Soft: If the dough becomes too soft, refrigerate it for a few minutes before rolling out.
- Filling Leaking: Ensure the edges of the turnovers are well-sealed to prevent the filling from leaking out during baking.
- Burnt Pastry: Check your oven temperature and bake on the middle rack to avoid burning the bottoms.
