Apple Turnover
Quick answer
- Total time
- 42 min
- Level
- Easy
- Servings
- 6 servings
- Ingredients
- 6
About this dish
Folded into triangles, these turnovers carry on a medieval European habit of baking fruit in pastry, and by the 17th century they were sold as hand-held snacks at French and English market stalls.
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The apples are cooked down in a pan first with butter, sugar and cinnamon, so they enter the oven already soft and jammy rather than raw and wet. Heat turns the moisture between the puff pastry layers into steam that pushes them apart, and the egg wash gives the top a lacquered, deep golden finish. The shattering crust is at its best in the first few minutes out of the oven.
Ingredients
Instructions
- 1
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
Melt 20g butter in a pan over medium heat, then add the apples, 60g sugar, and 1 teaspoon ground cinnamon.
Cook for 5 to 7 minutes, stirring, until glossy and almost no loose juice remains.
- 3
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
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
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
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.
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