Apple Turnover
Apple turnovers evolved from the medieval European tradition of enclosing fruit in pastry dough - a portable format that made them market-day staples in France and England by the 17th century. Puff pastry is rolled thin and cut into squares, then filled with apples that have been cooked briefly with cinnamon, sugar, and a squeeze of lemon to concentrate their juice. Folding the pastry into a half-moon and crimping the edges traps steam during baking, which puffs the layers apart into a shattering, golden shell. The filling inside turns jammy and soft, with the cinnamon deepening the apple's natural sweetness while lemon keeps it from becoming one-note. A light egg wash before baking produces the glossy, caramelized surface. Eaten warm from the oven, the contrast between the brittle, flaking crust and the hot, syrupy interior is at its sharpest.
Adjust Servings
Instructions
- 1
Cook diced apples with butter, sugar, and cinnamon until soft.
- 2
Cut puff pastry into squares.
- 3
Add filling, fold diagonally, and seal edges.
- 4
Score tops and brush with egg wash.
- 5
Bake at 200C for 20-22 minutes.
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