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Apple Turnovers
Serves 4 Prep 5 min Cook 4 min Total 9 min Type Dessert Origin French

Apple Turnovers

As a change, try flavouring the filling with vanilla, star anise or orange blossom water instead of cinnamon.

Serves 4 Prep 5 minutes Cook 4 minutes Units Rate

Ingredients

  • 360 grams feuilletage (classic puff pastry)
  • 400 grams apples (preferably Cox's)
  • 1 lemon (juice)
  • 60 grams caster sugar
  • ½ teaspoon ground cinnamon
  • eggwash (1 egg yolk mixed with 1 tablespoon milk)
  • 20 grams icing sugar (to glaze)

Overview

Elegant and portable apple turnovers with a fluted puff pastry edge, filled with cinnamon-spiced apple compôte, and finished with a caramelized icing sugar glaze. These individual pastries are sophisticated enough for elegant serving yet simple enough for everyday enjoyment, showcasing the timeless pairing of apples and cinnamon.

Method

Make the filling

  1. Peel, quarter and core the apples.
  2. Cut the apple flesh into tiny dice.
  3. Place the apple in a saucepan with the lemon juice, caster sugar, cinnamon and 50 ml of water.
  4. Bring to a low simmer, cover and cook gently for 15 minutes.
  5. Stir the apples with a whisk.
  6. Increase the heat and, still stirring with the whisk, cook for 2 minutes to dry out the compote and give it a semi-firm consistency.
  7. Take off the heat and leave to cool completely.

Make the turnovers

  1. On a lightly floured surface, roll out the pastry to a 45 x 16 cm rectangle, about 3 mm thick.
  2. Turn it so a long side is parallel to you and spoon the cold apple compote into 4 mounts along this side, starting 4 cm in from the edge and leaving a 6 cm space between each mound.
  3. Dip a pastry brush in cold water and brush the pastry around the mounds, then fold the half of the pastry furthest from you over the compote, making sure the edges are well aligned.
  4. Lightly press the pastry all round the mounds with your fingertips.
  5. Position a fluted 10 cm diameter pastry cutter so that half is on the pastry, and half on the work surface, and cut out 4 semi-circles enclosing the compote mounds.
  6. Place these on a baking sheet lightly moistened with cold water.
  7. Refrigerate for 20 minutes.

Bake the turnovers

  1. Preheat the oven to 200°C.
  2. Brush the tops of the turnovers with eggwash and score the pastry very lightly with a knife tip.
  3. Bake the turnovers for 18 minutes.
  4. Increase the oven setting to 220°C.
  5. Dust the turnovers with a veil of icing sugar and bake for another 2 - 3 minutes to glaze.
  6. As soon as the tops are caramelised, transfer to a wire rack with a palette knife.
  7. Serve the apple turnovers warm, but not hot.

Notes

  • The apple compôte must be completely cooled before filling; warm compôte will soften the pastry immediately and cause sogginess
  • The drying-out step using high heat and whisking is essential; excess moisture creates soggy pastry and prevents proper rising
  • Using a fluted cutter creates the elegant distinctive shape and helps seal the edges; cutting in half before baking prevents the halves from separating
  • The final 220°C temperature increase for glazing must be watched carefully; the icing sugar can burn in seconds, changing from glossy to brown

Serving

Serve the turnovers warm or at room temperature, still displaying the shimmering caramelized sugar glaze on top. These are equally lovely served warm with vanilla ice cream or at room temperature with afternoon tea. The contrast between crispy pastry and smooth apple filling is essential.

Storage

Turnovers can be assembled and refrigerated, unbaked, for up to 4 hours before baking (this actually improves the pastry structure). Freshly baked turnovers keep at room temperature for 1 day in an airtight container. Do not refrigerate, as the pastry will become hard and lose crispness. Reheat gently in a 160°C oven for 5-10 minutes if necessary.

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