Apple Turnovers handheld puff pastry pies baked with a cinnamon apple filling.
Easy to make, the only question is: to fill with cream or not?
Theres a case for both!!
Cream filled apple turnovers
But options are a good thing because wouldnt life be boring if we all liked the same thing?
So, today, you have a choice of Apple Turnovers two ways classic plain or cream filled!
Classic, plain Served warm, fresh out the oven.
Cream filled apple turnovers
Dusted with a little ice sugar to make it pretty with cream for dunking.
The latter is not something you see in ordinary apple turnover recipes.
In my world, I say its strongly, strongly recommended!
Classic plain apple turnovers
Serving without is kind of like eating Apple Crumble without ice cream.
Cream filled!Ah, the classic Aussie Apple Turnover.
Now, heres the thing!
Its cold you cant serve it warm else the cream melts.
So you do lose out a bit on flavour because warm filling tastes better than cold.
But, you cant beat the sentiment and total impracticality of biting into a giant cream filled apple turnover!
Yeah, its messy.
And we love it.
Easier and faster, plus the turnovers are extra good when warm!
Ingredients in apple turnovers
Heres what you’re gonna wanna make apple turnovers.
Apple turnover cinnamon filling
Apples Granny Smith apples are my favourite apple option.
Good balance of tartness with sweet, and they hold their shape.
Also, not recommended to make this without pre-cooking apples, see post for more info.
Nobody likes a turnover with a soggy base!
Sugar I use white sugar because I like to keep the syrup clearer.
But brown sugar also works fine, and makes a slightly more caramely tasting syrup.
Cinnamon plus apple is like basil and tomato, bread and butter, cheese and crackers.
Vanilla Also for flavour.
Soft whipped cream for dunking turnovers
Pinch of salt This just brings out the flavours of everything else.
It doesnt make it salty at all.
Standard practice in sweet baking.
Stabilised cream or stiff whipped cream for cream filled turnovers
Puff pastry
Butter puff pastryis tastier than oil based puff pastry.
Its a little more expensive because butter is more expensive than oil, but it really is tastier.
There are some more premium brands sold in larger sheets that I use for special dishes likeBeef Wellington.
Cream
I have things to say about the cream options for Apple Turnovers.
You know how light and airy regular whipped cream is?
Its really easy to make just cream and mascarpone whipped together.Get the recipe here!
However, ordinary whipped cream tastes totally fine too.
Just beat it so its stiff and pip-able.
It will squirt out with the first bite.
Just mop it up!
How to make apple turnovers
Some recipes will skip cooking the apple filling on the stove.
Tempting, I know.
But it does make the base more soggy because the apple leeches more juices.
Also, the apple pieces cook unevenly.
It really is worth cooking the filling first!
Small saucepan = more watery sauce.
Mix Add the sugar, cinnamon, vanilla and salt then mix to coat.
The sauce should thicken into a syrup.
Cool Spread the filling onto a plate and let it cool completely.
Dont use a bowl, it makes the apples sweat more and thins the sauce.
Making the apple turnovers
TIP:Use puff pastry when it is barely thawed.
Prevent screen from sleeping
Much easier to handle!
Overly soft puff pastry gets floppy and sticky, and is a total pain to handle.
If your puff pastry softens too much, just stick it back in the freezer for a bit.
Cutthe barely thawed puff pastry into 4 equal pieces (12.5cm / 5 squares).
Egg Brush two sides of the pastry with the whisked egg.
Filling Place 2 tablespoons of filling on the egg brushed side.
Foldthe puff pastry over to cover the filling.
Sealthe edges using a fork dipped in flour (prevents it from sticking to the puff pastry).
By pressing down firmly and crimping the edge, it seals it well.6.
Refrigerate As you complete each turnover, place them on a cutting board lined with paper.
Then refrigerate for 20 minutes this makes the turnovers puff up better.
Egg wash and prick Slide the sheet of paper with the turnovers on them onto a large baking tray.
Steam escape holes reduces risk of the filling leaking out of the seams.8.
Bakefor 25 minutes at 200C/400F (180C fan-forced), or until the turnovers are golden.
So now, eating options: plain, or cream filled!
I personally like to dust with icing sugar / powdered sugar to make them look pretty.
And Ireallylike to serve with cream for dunking!
Warm apple turnovers with lightly sweetenedwhipped creamis a match made in heaven.
Open it up and set aside until the inside is fully cool else the cream will melt.
Then pipe it inside!
So, there you go!
I did not expect to write so much about the humble apple turnover.
I actually decided to publish this recipe today thinking its a nice easy one.
Then of course, I go and make things more complicated by offering the recipe two different ways.
But its a really simple recipe, I swear!
Hope you give it a go.
Let me know what you think if you do and whether you dunk or fill with cream.
Apple turnovers with cream filled option!
THIS happened:
Yep, Dozer had the last laugh!
