Apple Turnovers with Cream Filling and Optional Whipped Cream Recipe

Introduction

Apple turnovers are a delightful treat combining tender, cinnamon-spiced apples with flaky puff pastry. This recipe offers a classic version and a luscious cream-filled option for an extra indulgence.

Ingredients

• 4 Granny Smith apples, peeled and diced into 1.25 cm cubes (about 6 cups)
• 2 tsp cornflour (cornstarch)
• 1 tsp cinnamon
• 1/2 cup white sugar
• 1/2 tsp vanilla extract
• Pinch of salt
• 2 sheets puff pastry (25 cm / 10″, preferably butter-based)
• 1 egg, whisked
• 2 batches stabilised whipped cream or stiff whipped cream (for filling)
• 1 batch whipped cream (for dunking, optional)
• Icing sugar (powdered sugar), for dusting (optional)

Instructions

1. Step 1: Prepare the filling by placing the diced apples in a large saucepan. Toss them with the cornflour to coat evenly. Add cinnamon, sugar, vanilla extract, and a pinch of salt.
2. Step 2: Cook the mixture over medium to medium-high heat, stirring regularly, for about 5 minutes until the apples are softened but still hold their shape, with a light caramel sauce developing.
3. Step 3: Spread the cooked filling on a large plate and let it cool completely.
4. Step 4: Preheat your oven to 200°C (400°F) or 180°C fan.
5. Step 5: On a large cutting board lined with baking or parchment paper, work with one puff pastry sheet at a time, barely thawed. Cut each sheet into 4 squares (about 12.5 cm / 5″).
6. Step 6: Brush two adjacent sides of each square with the whisked egg. Pile the cooled apple filling onto one of the egg-brushed sides, avoiding excess sauce to prevent sogginess.
7. Step 7: Fold the pastry over to form triangles and seal the edges by pressing with a fork dipped lightly in flour to prevent sticking. Transfer the turnovers to the lined board.
8. Step 8: Refrigerate the turnovers for 20 minutes to help achieve better puffing during baking.
9. Step 9: Place the turnovers, with the parchment paper, onto a large baking tray. Brush each with egg wash and prick three times on the top to allow steam to escape.
10. Step 10: Bake for about 25 minutes or until golden brown and puffed.
11. Step 11: Serve warm, dusted with icing sugar and accompanied by whipped cream for dunking, if desired.
12. Step 12 (Cream-filled option): Let the turnovers cool completely on a rack. Carefully slice along the seam and pipe in whipped cream before serving.

Tips & Variations

• For a richer flavor, use butter-based puff pastry rather than all-vegetable shortening varieties.
• If you want to add extra texture, sprinkle some chopped nuts like walnuts or pecans into the filling before cooking.
• Leftover apple sauce and bits can be saved and used as a topping for pancakes, French toast, or ice cream.
• To make cream filling easier, stabilised whipped cream keeps its shape longer when piped inside the turnovers.

Storage

Store any leftover turnovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (about 160°C / 320°F) to regain crispness. Cream-filled turnovers are best eaten the same day to enjoy the fresh whipped cream texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple?

Yes, you can use other baking apples like Honeycrisp or Braeburn, but Granny Smiths are preferred for their tartness and firmness, which hold up well during cooking.

Is it necessary to refrigerate the turnovers before baking?

Refrigerating helps the puff pastry stay firm, which encourages better rising and a flakier texture during baking, so it’s a helpful step for the best result.