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These apple turnovers wrap a lightly thickened cinnamon filling in flaky puff pastry. Cooking the apples first keeps their juice from soaking the bases. Cool the filling before folding the pastry so the butter layers stay firm.
Ingredients
- 320 g all-butter puff pastry
- 350 g peeled diced apples
- 35 g brown sugar
- 15 g butter
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
- 1 tsp cornstarch
- 1 tbsp cold water
- 1 egg, beaten
Method
- Melt butter in a skillet over medium heat. Add apples, brown sugar, cinnamon and lemon juice. Cook 6–8 minutes, stirring, until the apple softens slightly but still holds its shape.
- Mix cornstarch with cold water. Stir into the apples and simmer 1 minute until the juices thicken. Spread the filling on a plate and cool completely, about 20 minutes.
- Heat oven to 200°C / 400°F. Line a baking sheet with parchment. Roll chilled pastry on its backing paper into a 30 × 45 cm rectangle. Cut into six 15 cm squares.
- Divide cooled filling between the squares, placing it on one triangular half of each and leaving a 1.5 cm border. Brush the border lightly with beaten egg, fold into triangles and press the edges together with a fork.
- Arrange on the baking sheet with space between them. Brush the tops thinly with egg and cut two small steam vents in each. If the pastry has warmed and softened, chill the tray for 15 minutes before baking.
- Bake 20–25 minutes until puffed and deeply golden, with crisp dry bases. Cool on a rack for at least 15 minutes before eating; the filling will be very hot.
- Store cooled turnovers in an airtight container for up to two days in the refrigerator. Reheat at 170°C / 340°F for 8–10 minutes until warmed and crisp.
Dice the apples evenly
Small pieces fit neatly inside the triangles. Choose apples that keep a little shape when cooked, and stop cooking before they become a puree.
Cool before filling
A hot filling melts the pastry butter and makes sealing harder. Spread the cooked apples in a shallow layer so they cool sooner.
Keep the borders clear
Leave a clean edge around each square and avoid overfilling. Press with a fork to seal, but do not squash the entire pastry.
Let steam escape
Small cuts in the tops release steam. Bake until the bases are dry and the pastry is richly golden, then give the hot filling time to cool.
FAQs
- How many servings does this make?
Makes 6 servings using the pan or equipment listed.
- What should I check before serving?
Bake 20–25 minutes until puffed and deeply golden, with crisp dry bases. Cool on a rack for at least 15 minutes before eating; the filling will be very hot.
- How should I store leftovers?
Store cooled turnovers in an airtight container for up to two days in the refrigerator. Reheat at 170°C / 340°F for 8–10 minutes until warmed and crisp.
