Apple Turnovers
Flaky, golden puff pastry parcels stuffed with spiced, tender Huon Valley apples. A classic Tasmanian country bakery treat served warm with cream.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 385 kcal
Equipment
- •Saucepan
- •Baking tray
- •Baking paper
- •Pastry brush
- •Fork
- •Chef's knife
Nutrition
Per serving, approximate
- Calories
- 385 kcal
- fat
- 20 g
- carbs
- 48 g
- fibre
- 3 g
- protein
- 5 g
- calories
- 385 kcal
Instructions
- 1
Melt the butter in a medium saucepan over medium heat.
- 2
Add the diced apples, caster sugar, ground cinnamon, and lemon juice to the pan.
- 3
Cook gently for 8 minutes until the apples begin to soften but hold their shape.
- 4
Stir in the cornflour slurry and simmer for 1 minute until the juices thicken.
- 5
Remove from heat and let the apple filling cool completely to room temperature.
- 6
Preheat your oven to 200 degrees C and line a baking tray with baking paper.
- 7
Cut each thawed puff pastry sheet into two equal rectangles or large squares.
- 8
Spoon a quarter of the cooled apple mixture onto one half of each pastry square.
- 9
Brush the pastry borders with egg wash, fold over diagonally, and crimp the edges firmly with a fork.
- 10
Brush the tops with remaining egg wash, cut two steam slits, and sprinkle with demerara sugar.
- 11
Bake for 20 to 25 minutes until the pastry is puffed, crisp, and deep golden brown.
- 12
Transfer to a wire rack to cool slightly, then dust with icing sugar before serving.
Chef's tips
Always allow the cooked apple filling to cool completely before assembling, as warm filling will melt the pastry fat and stop it from rising. Press edges firmly with a floured fork to prevent fruit syrup leaking during baking.
Ingredient substitutions
- tart cooking apples → any firm, crisp green or red dessert apples with an extra squeeze of lemon juice
- demerara sugar → raw sugar or granulated white sugar for topping
Storage
Store cooled turnovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
Reheating
Reheat in an oven preheated to 180 degrees C for 8 to 10 minutes to restore crisp pastry.
Common mistakes to avoid
- •Filling the pastries while the apple stew is hot, resulting in soggy, collapsed pastry.
- •Overfilling the turnovers, which causes seams to burst open during baking in the oven.
- •Skipping the steam vents, leading to ballooning and unevenly baked pastry tops.
Serving suggestions
Cooked Apple Turnovers?
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