Cinnamon Apple Puff Pastry Turnovers (Print version)
These apple turnovers wrap a lightly thickened cinnamon filling in flaky puff pastry.
# Ingredients:
Ingredients
01 -
320 g all-butter puff pastry
02 -
350 g peeled diced apples
03 -
35 g brown sugar
04 -
15 g butter
05 -
1 tsp ground cinnamon
06 -
1 tbsp lemon juice
07 -
1 tsp cornstarch
08 -
1 tbsp cold water
09 -
1 egg, beaten
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
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.
05 -
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.
06 -
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.
07 -
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.
# Good to know:
01 -
Includes 35 minutes resting or cooling time.