Description
Delicious homemade apple turnovers made with tender cinnamon-spiced Granny Smith apples and flaky puff pastry. This recipe offers a classic baked apple turnover with an optional cream-filled version for extra indulgence. Perfect as a comforting dessert or a sweet snack, these turnovers are golden, flaky, and bursting with flavorful apple filling.
Ingredients
Scale
Apple Filling
- 4 Granny Smith apples, peeled and diced into 1.25cm (6 cups total)
- 2 tsp cornflour (cornstarch)
- 1 tsp cinnamon
- 1/2 cup white sugar
- 1/2 tsp vanilla extract
- Pinch of salt
Puff Pastry
- 2 sheets puff pastry (25 cm / 10″, preferably butter-based)
- 1 egg, whisked (for egg wash)
Whipped Cream
- 2 batches stabilized whipped cream or stiff whipped cream (for cream-filled option)
- 1 batch whipped cream for dunking (optional, for serving)
Finishing
- Icing sugar / powdered sugar (for dusting, optional)
Instructions
- Prepare the filling: Place the diced apples in a large saucepan and toss with the cornflour. Add cinnamon, white sugar, vanilla extract, and a pinch of salt. Cook over medium to medium-high heat, stirring regularly for about 5 minutes until the apples are softened but still hold their shape, with a bit of caramelization but not mushy.
- Cool the filling: Spread the cooked apple mixture on a large plate and allow it to cool completely to avoid soggy pastry later.
- Prepare the workspace: Line a large cutting board or an inverted tray with baking/parchment paper to assemble turnovers.
- Cut and assemble turnovers: Using one puff pastry sheet at a time, cut each sheet into 4 equal squares approximately 12.5 cm (5 inch) each. Lightly brush two adjacent sides of each square with whisked egg, then place a spoonful of the cooled apple filling only on the egg-brushed side. Avoid the sauce to prevent soggy pastry.
- Seal the turnovers: Fold the pastry over to form a triangle and seal the edges by pressing with a fork dipped in flour to avoid sticking. Transfer the formed turnovers onto the paper-lined surface.
- Chill: Refrigerate the assembled turnovers for 20 minutes to ensure better puffing during baking.
- Preheat oven: Set your oven to 200°C (400°F), or 180°C (356°F) if using a fan-forced oven.
- Bake: Transfer the parchment with turnovers onto a baking tray. Brush each turnover with the egg wash and stab three small holes on top to allow steam to escape. Bake for 25 minutes or until puffed up and golden brown.
- Serve: Enjoy the turnovers warm, dusted with icing sugar and served alongside whipped cream for dunking if desired.
- Cream filled option: Once baked, transfer turnovers to a cooling rack and cool completely. Using a knife, carefully split the seam and pipe in whipped cream. Serve immediately and enjoy this indulgent option.
Notes
- Use Granny Smith apples for their tartness and firmness which hold up well during cooking.
- Ensure the apple filling is cooled fully before assembly to prevent soggy pastry.
- Butter-based puff pastry yields the best flaky texture and rich flavor.
- Stabilized whipped cream helps maintain firmness if making the cream-filled option.
- Leftover sauce or apples can be repurposed on pancakes, French toast, or ice cream.
- Baking on parchment paper prevents sticking and eases transfer of turnovers to the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple turnovers, puff pastry, cinnamon apple dessert, baked turnovers, cream filled turnovers
