Homemade Apple Turnovers
These apple turnovers are an absolute classic and one of my all time favourites when visiting an in-store bakery. Flaky, buttery puff pastry is stuffed full of lightly sweetened apple flavoured with cinnamon. Sugar is sprinkled all over the top of the pastry before it’s cooked to create a crunchy, sweet layer on top that is divine. This recipe uses premade puff pastry. You can find this in the chilled or frozen section of most supermarkets. Jus Roll is a good, reliable brand but if you’re looking for something a bit more local, you can use Rollit, which is available in select SuperValu stores and most Dunnes Stores.
INGREDIENTS
Two large cooking apples
75 grams caster sugar
2tbsp cinnamon
One sheet defrosted puff pastry
One whole egg
40 grams granulated sugar
METHOD
Preheat oven to 180°c (360°f) or 170°c (340°f) if fan assisted.
Peel and core the apples and cut into medium sized chunks.
Spread out onto a flat lined baking tray. Cook for 5-10 minutes until they start to soften. Allow to cool fully before continuing.
Once the cooked apples have cooled, add to a bowl along with caster sugar and cinnamon. Mix together.
Remove the puff pastry from the packaging and carefully unroll.
Using a sharp knife, cut the puff pastry longways, so you have 2 long strips of puff pastry. Slice both halves in half, cutting the other way. And then slice those pieces in half again so you have 8 rectangular pieces total.
Crack an egg into a small bowl and whisk briefly with a fork to break it up.
Place a large tablespoon of cooked apples into the centre of each piece of puff pastry.
Gently brush the egg onto the outside edges of each piece of puff pastry.
Carefully take one side of each pastry piece and gently fold it over diagonally, to create a triangle. Push the edge pieces of the pastry together.
Using a fork, press firmly into the edges of each pastry triangle along the seam to seal fully.
Carefully place each triangle on a flat, lined baking tray with a little space in between.
Turn the oven up to 200°c (400°f) or 190°c (380°f) if fan assisted.
Lightly brush each triangle with egg and sprinkle some granulated sugar on top.
Bake for 20-25 minutes until the pastry has puffed up and turned an even golden brown colour on each triangle.
Allow to cool slightly before serving.
Leftovers can be wrapped tightly or stored in an airtight container once they have cooled at room temperature for two days.
ABOUT THE CHEF
Rosie Morgan, who is a freelance food photographer, food stylist and recipe developer can be found on Instagram or Facebook @pinkhairedpastrychef