Apple Turnover

Quick answer

Total time: 42 min
Level: Easy
Servings: 6 servings
Ingredients: 6

About this dish

Apple turnovers trace back to the medieval European practice of encasing fruit in pastry - a portable format that became a fixture at French and English market stalls by the 17th century.

Puff pastry is rolled thin and cut into squares, then topped with apples briefly cooked down with cinnamon, sugar, and lemon juice to concentrate their flavor and reduce excess moisture. Folding the square into a half-moon and crimping the edges seals in steam during baking, which forces apart the laminated layers into a shatteringly crisp, deep-golden shell. Inside, the apples have collapsed into a jammy, soft mass. Cinnamon amplifies the fruit's sweetness, while lemon juice maintains enough acidity to prevent the filling from turning cloying. An egg wash brushed on before baking produces the lacquered, caramelized surface. The contrast between the brittle, flaking crust and the hot, syrupy interior is at its most vivid in the first few minutes out of the oven, before the pastry begins to soften.

Ingredients

servings

IngredientAmountUnit

puff pastry2 pcspcs

apple2 eaea

sugar60 gg

ground cinnamon1 tsptsp

butter20 gg

egg1 eaea

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Peel 2 apples, remove the cores, and dice them into 1cm pieces.

Keep the pieces even so they soften at the same rate and do not leave hard bits in the filling.
2

Control

Melt 20g butter in a pan over medium heat, then add the apples, 30g sugar, and 1 teaspoon ground cinnamon.

Cook for 5 to 7 minutes, stirring, until glossy and almost no loose juice remains.
3

Step

Spread the apple filling out and let it cool completely.

Warm filling melts the butter layers in the 2 puff pastry sheets, which can make the bottom damp and prevent proper puffing.
4

Prep

Cut the chilled puff pastry sheets into 15x15cm squares.

If the dough becomes soft or sticky while working, chill it briefly so the edges stay sharp and the layers do not collapse.
5

Step

Place cooled filling in the center of each square, then fold diagonally to make triangles.

Press the edges firmly with a fork, check for gaps, and wipe away any filling that leaks outside.
6

Heat

Cut 2 to 3 small vents on top and brush lightly with 1 beaten egg.

Bake at 200°C for 20 to 22 minutes, until deeply golden and puffed, then rest 5 minutes before serving.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Apple Turnovers enclose spiced fruit in flaky puff pastry that shatters with every bite.
Finish cue: Bake at 200°C for 20 to 22 minutes, until deeply golden and puffed, then rest 5 minutes before serving.
Avoid this: Cook down filling well to avoid soggy pastry.
Storage and reheating: Spread the apple filling out and let it cool completely.