How to Make Home Made Apple Turnovers

There’s something undeniably charming about biting into a warm, flaky apple turnover. The delicate crunch of the golden crust gives way to the luscious, spiced apple filling, and suddenly, the world feels a little brighter.

How to Make Home Made Apple Turnovers

Recipe by Cinnamon GrayCourse: DessertDifficulty: Easy

Scrummy dessert

Ingredients

• 3 apples (we used granny smiths, peeled and diced)

• 50g of butter (to fry apples in)

• 1/4 cup of brown sugar

• 1/2 tsp of ground cinnamon

• a pinch of salt

• pre-made puff pastry (we used jost rol)

• 1 egg (whisked)

• powdered sugar (icing sugar)

• optional* cream

Directions

• crack your egg into bowl and beat
• pre-heat your shallow pan add butter
• peel and dice your apples add to pan
• cook apples for about 5 mins or until soft
• add brown sugar, cinnamon, and salt cook for another 2 min
• remove from pan and let the apple cool down
• Pastry
• sprinkle some flour lay a large square sheet of pastry down, cut into smaller equal sized squares
• take 1 square and add some cooled apples into the center
• fold two of the corners to make a triangle shape
• pinch the edge together with a fork and make 3 air holes in the top edge (see video)
• brush the egg wash over the pastry tops
• in a pre-heated oven @200c cook for approx 20 minutes (or when pastry has risen and gone a nice golden brown)
• we used alittle cream with the powdered sugar and poured it over the top, or (you can finish by sprinkling the powdered sugar ontop)

Recipe Video

Notes

• dont be afraid to experiment!

Apple turnovers are a dessert for all seasons—equally at home on a holiday table or as a midweek treat. And guess what? You don’t need to be a pastry chef to make them. With pre-made pastry in hand, you can whip up this delightful treat in no time.

Gathering Your Ingredients and Tools

To create a batch of apple turnovers, you’ll need only a handful of ingredients: apples, sugar, cinnamon, nutmeg, lemon juice, and, of course, pre-made pastry. Keep it simple—these flavors are the heroes.

As for tools, a sharp paring knife, a rolling pin (if your pastry needs a little stretch), a pastry brush, and a baking sheet lined with parchment paper are non-negotiables. Don’t forget a small bowl for mixing your filling and a fork for crimping those edges to perfection.

Choosing the Perfect Apples

Not all apples are created equal, especially when it comes to baking. Look for varieties like Granny Smith, Honeycrisp, or Braeburn. These apples strike the right balance of tartness and sweetness, ensuring your turnovers don’t veer into cloyingly sweet territory.

Once you’ve chosen your apples, peel and dice them into small, uniform pieces. This ensures even cooking and prevents overly chunky filling from bursting through the pastry.

Crafting the Apple Filling

The filling is where magic happens. Toss your diced apples with sugar, a pinch of cinnamon, a whisper of nutmeg, and a splash of lemon juice. The lemon juice not only prevents the apples from browning but also brightens the flavors.

Cook the mixture in a pan over medium heat until the apples soften slightly and the sugar transforms into a luscious syrup. Aim for a texture that’s tender yet holds its shape—too mushy, and you’ll lose the satisfying bite.

Working with Pre-Made Pastry

Pre-made pastry is a marvel of modern convenience, but it requires a gentle touch. Allow it to thaw as per the package instructions, but don’t let it become too warm; it should remain cool and pliable.

Lightly dust your work surface with flour to prevent sticking, and roll out the pastry if needed. Use a sharp knife or a pastry cutter to divide it into squares or rectangles. Working quickly but carefully will keep the pastry from becoming overly soft.

Assembling and Baking the Turnovers

Place a spoonful of apple filling slightly off-center on each pastry piece. Resist the urge to overfill—less is more when it comes to turnovers. Fold the pastry over the filling to create a triangle or rectangle, then press the edges together with a fork to seal.

Brush the tops with an egg wash for a glossy finish, and don’t forget to cut a small vent in each turnover to allow steam to escape. Bake them in a preheated oven at 375°F (190°C) until they’re golden brown, about 20–25 minutes.

Adding the Finishing Touches

Once out of the oven, you can elevate your turnovers with a simple glaze made of powdered sugar and milk or drizzle them with caramel sauce for a decadent touch. A sprinkle of coarse sugar before baking adds a delightful crunch.

For presentation, arrange your turnovers on a platter lined with parchment paper or a decorative napkin. Serve them warm for maximum enjoyment.

The applause 

Homemade apple turnovers with pre-made pastry strike the perfect balance of effort and reward. They’re a testament to the idea that great desserts don’t have to be complicated. With their flaky crusts and spiced apple interiors, these turnovers are sure to impress. So, don your apron, preheat your oven, and let the aroma of fresh-baked pastries fill your kitchen. The applause of your taste buds (and those of your lucky guests) awaits!