Homemade Apple Turnovers with Puff Pastry 

I used homemade rough puff pastry to make these turnovers. It’s very easy to make. You can also use store-bought pastry if you want.

Heat the butter over high heat until it turns brown.

Add the apples, sugar and cinnamon and cook over high heat for 5-6 minutes, turning two-three times only, so the apples can caramelize. (Make sure the liquid is evaporated and the sugar has caramelized) Remove from heat and transfer onto a plate lined with parchment paper to cool completely.

Divide the prepared puff pastry into two (each portion will be 300g (10.5oz). Keep one portion in the fridge and roll the remaining into a 13 x 13 inch (33 x 33cm) square about 2-3mm (1/16-1/8 inch) thick. Place on a baking sheet lined with parchment and chill for 20 minutes. Roll the remaining portion and chill for 20 minutes.

Trim edges of the 13 x 13 pastry square if necessary and cut into 4 squares. Brush each square with egg wash and spoon about 1/8 filling onto each half of the square. Fold dough over the filling and press edges with a fork to seal. Place finished turnovers in the fridge and work on the remaining 4. Chill for 20 minutes before baking.

Brush the turnovers with eggwash, poke 4-6 times on top with a fork and bake 15-20 minutes or until golden brown and puffed up. Cool on a wire rack and serve warm with fresh whipped cream or ice cream or on its own. Turnovers are best eaten fresh.

Homemade Apple Turnovers with Puff Pastry

Preparation time: 30 minutes; Chilling time: 40 minutes; Makes: 8 (6×6 inch/15x15cm) turnovers

Ingredients

  • 6 cups diced apples (granny smith, golden delicious)-about 5-6 apples
  • 60g (4 tablespoons) butter
  • 100g (½ cup) sugar
  • ½-1 teaspoon cinnamon
  • 2 teaspoons fresh lemon juice
  • ½ quantity Michel Roux Rough Puff Pastry (this will give 600g (21oz,1.3 Ib) of dough
  • Eggwash (1 large yolk + 2 teaspoon water)

Instructions

  1. Prepare the pastry one day ahead of time. Preheat the oven to 425ºF (220ºC) ten minutes before using.
  2. Heat the butter over high heat until it turns brown. Add the apples, sugar and cinnamon and cook over high heat for 5-6 minutes, turning two-three times only, so the apples can caramelize. (Make sure the liquid is evaporated and the sugar has caramelized). Remove from heat and transfer onto a plate lined with parchment paper to cool completely. (you’ll need a large 12-inch skillet)
  3. Divide the prepared puff pastry into two (each portion will be 300g (10.5oz). Keep one portion in the fridge and roll the remaining into a 13 x 13 inch (33 x 33cm) square about 2-3mm (1/16-1/8 inch) thick. Place on a baking sheet lined with parchment and chill for 20 minutes. Roll the remaining portion and chill for 20 minutes.
  4. Trim edges of the 13 x 13 pastry square if necessary and cut into 4 squares. Brush each square with egg wash and spoon about 1/8 filling onto each half of the square. Fold dough over the filling and press edges with a fork to seal. Place finished turnovers in the fridge and work on the remaining 4. Chill for 20 minutes before baking.
  5. Brush the turnovers with eggwash, poke 4-6 times on top with a fork and bake 15-20 minutes or until golden brown and puffed up. Cool on a wire rack and serve warm with fresh whipped cream or ice cream or on its own. Turnovers are best eaten fresh.

Points to Note

  1. Please make sure the pastry remains cold at all times otherwise it will not puff up when baked. If at anytime it feels soft when being handled then chill it.
  2. If you use store-bought pastry then use the recommended temperature to bake it.
  3. I made only 4 turnovers.

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

15 thoughts

    1. You should try it out. The rough puff is so easy to make. I have been trying classic puff pastry the last few days and the last one I made was totally awesome. I was jumping up and down like a 2 year old in a Candy shop. Keep me posted!
      Liz

        1. Oh no we ate, licked our fingers and washed the small ovenproof dishes. Today we’re making Basmati rice with chicken. Have a lovely week!
          Liz

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