Apple Turnover with Puff Pastry
Super simple yet deliciously satisfying these apple turnovers using puff pastry contain a lot of nostalgia for me. Sweet and crisp stewed apples with a dash of cinnamon (or pumpkin spice) and a handful of sultanas make these hand pies easy to make and easy to devour over and over and over again. A fine reason to keep a packet of ready rolled puff pastry in the freezer at all times.
I have fond childhood memories of helping my mum make these on a regular basis. My services included being a pack mule at the local flea market or farmer’s market. Early on Saturday mornings she would wake me up at some ridiculous time like 6am (after all weekends are for sleep-ins…) to ask me, if I would like to go to the flea market with her. This was always a rhetorical question. We would then proceed to the market and mum would spend an hour or so buying a weeks worth of produce, which included at the very least 5 kg of the cheapest in season apples all hand selected by mum so quality was assured!
Once home, we would wash all the produce because who knows who or what has come in contact with our soon to be food – better to be safe than sorry. We would then drain and leave the produce to drip dry on the kitchen counter. Then came the mum/daughter bonding time.
Sometime during the week, basically when mum found the time, usually before Wednesday, and whilst the apples were still mostly fresh, we would make a batch of these apple turnovers. the first step was making the stewed apple filling. Mum always advised that there was no need to add water as the diced apples would sweat as they cook.
Sultanas and cinnamon were always added to the filling.
Mum always advised that a little bit of cornflour slurry should be added to make sure the filling binds together with a delicious gravy.
Using frozen ready rolled puff pastry cut into quarters save a lot of time when making these apple turnovers and also makes the process of making these very simple.
Then simply add a spoonful of cooled apple filling to one side of a square of puff pastry. Big tip here is to try and avoid getting filling near the edge of the pastry as this will make it difficult for the pastry to stick to itself as you try to seal the edges of the apple turnovers.
Fold the other half of the pastry over the filling and pleat or pinch close.
Remember to prick the tops of the apple turnovers to allow hot air to escape rather than randomly explode out the side of the hand held dessert.
Once baked, sprinkle with icing sugar.
Best served warm but these apple turnovers are equally delicious cold.
Store in an airtight container once cooled.
TIPS and TRICKS and substitutes:
As always here are a few extra tips and tricks which I think are useful to know to help make the process of making these smoother; although this is a pretty simple recipe…
- Want to make these dairy free or vegan? yes you can, just make sure the puff pastry you buy from the supermarket is made with plant based margarine or is vegan or if you really want to commit to the cause, go ahead and make your own puff pastry. If you plan on going the later route, I take my hats off to you you wild crazy thing – the thought of making my own puff pastry gives images of me losing my sanity!
- Although any apples will be fine, try to use a good strudy cooking apple like Granny Smith apples. In my Apple and Blackberry Slump recipe, I use a variety of apple called Lemonade which is a cross between a Royal Gala and Braeburn apple; I find they work well too.
- My mum taught me to pleated or crimp the edges of the puff pastry using my fingers as a guide (see video below for demonstration or example of what I mean) but feel free to just use a fork or to just pinch the edges together, making sure the two pieces of pastry are well stuck together.
- The apples my brown due to oxidation if you leave to the side for a while in between dicing and cooking them in the pot. To prevent the apples from browning just added a few drops of lemon juice straight after cutting the apples and mix it around to coat the cut apples. Personally, browning apples does not worry me and I do not think it alters the taste so I miss this step out and have not included it in the recipe below but I understand if you prefer a more presentable apple filling in your apple turnovers.
- Lining the baking tray is not completely necessary but I like to do this whenever I am baking to make the clean up phase a lot easier.
Of course, if you prefer to watch a video of how I make these, please click the link below.
Overall, I am super proud of myself that I managed to blog this post, edit the process video and keep relatively sane all whilst looking after a 3 week old baby and utilising his sleep times wisely. I always find it amazing how much you can do in a day when you have a bit of a plan and set a couple of goals to achieve. time will tell how long I can keep this up for…
Apple Turnover with Puff Pastry
Serves 12
3 sheets frozen ready rolled puff pastry
2 cooking apples, peeled and diced
1/2 cup sultanas
1/2 tsp cinnamon
1 tsp cornflour
Remove puff pastry from freezer and place on a flat surface in a warm place to thaw.
Peel and dice the apples.
Place into a medium saucepan with sultanas and cinnamon.
Heat over a medium low heat, stirring frequently, until the apples begin to soften and have started to release water or juice.
Stir cornflour with two tablespoons of cold water. Add to the apples. Stir through.
Remove from the heat and set aside to cool.