Craving a flaky, golden apple turnover bursting with cinnamon-spiced sweetness? Look no further! This recipe unveils the secrets to creating bakery-worthy apple turnovers in your own kitchen, from perfectly crisp puff pastry to a melt-in-your-mouth filling.
Filling the Turnovers
Now, let's fill these turnovers, shall we? Grab your puff pastry sheets—they should be barely thawed. Cut each sheet into four squares, about 12.5cm/5" each.
Brush two sides of each square with that whisked egg; it's gonna help seal everything up! Then, pile on the apple filling, but here's a secret: avoid the extra sauce. Seriously, that stuff can make the base soggy, no good! Any leftover sauce? Save it! Perfect for pancakes or ice cream later, yum! The filling should exhibit the irresistible flavor like the perfect apple crumble.
Fold the pastry over, creating a triangle! Seal it with a fork! Dip it in flour first—trust me, prevents sticking! Transfer these little guys to a paper-lined board, then into the fridge for about 20 minutes. Why, you ask? Cold pastry puffs up better!
Baking the Turnovers
Around this point, let's get that oven heated up to 200°C/400°F (or 180°C if you're using a fan oven)—we're gonna bake these babies until they're golden brown and gorgeous!
Now, slide that parchment paper masterpiece onto a large baking tray. Avoid just using the tray you had in the fridge, okay? Trust me, it makes a difference!
Next, grab that whisked egg and give those turnovers a generous brush. Don't be shy, now! Then, poke each turnover 3 times with a fork—this lets steam escape so they don't explode. Isn't that neat? Remember that reducing moisture is an important step to avoid a soggy pastry.
Bake for about 25 minutes, or until they are beautifully golden. Keep an eye on them—you don't want them to burn!
Finally, serve them warm.
Cream-Filled Option
I understand if you're craving that cream-filled goodness—it's hard to resist! So, let's turn these turnovers into cream-filled dreams. First, let 'em cool completely! Then, grab a knife and split 'em open along the seam—like you're performing delicious surgery, haha.
Now, here comes the fun part. You're gonna pipe in the cream. If you use stabilized whipped cream, it'll hold its shape for the longest! I mean, you don't want it squirting everywhere when you bite into your masterpiece!
Seriously, eat them immediately! If you choose just plain whipped cream instead, remember it won't be stable as long.
Short Recipe Version
Prep Time: 20 minutes
Cook Time: 25 minutes
Serving Size: 6 turnovers
Ingredients:
- 1 sheet (14.1 oz) puff pastry
- 3 medium apples, peeled and diced
- 1/4 cup granulated sugar
- 2 tablespoons butter
- 1 teaspoon ground cinnamon
- 1/4 cup cream cheese (optional)
- 1/4 cup powdered sugar (optional)
- 1 tablespoon milk (optional)
Instructions:
- Preheat oven to 400°F (200°C).
- In a skillet, melt butter over medium heat. Add apples, sugar, and cinnamon. Cook until apples are soft, about 8-10 minutes.
- Unfold puff pastry on a lightly floured surface. Cut into 6 equal squares.
- Spoon apple mixture onto the center of each square.
- Fold each square diagonally to form a triangle. Crimp edges with a fork to seal.
- Bake for 20-25 minutes, or until golden brown.
- If using cream cheese filling, mix cream cheese, powdered sugar and milk until smooth. Drizzle over cooled turnovers.
Nutrition Information (per serving, estimated):
- Calories: 350
- Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 30mg
- Sodium: 200mg
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 20g
- Protein: 3g