Apple turnover recipe

Recipes
By Debbie Teoh
9 November 2010 11:18 AM Updated 01 Feb 2016
DIFFICULTY LEVEL
6 Servings
20 Mins
50 Mins
DessertsSnacks
 
Serve these warm with a scoop of vanilla ice cream.

Apple turnovers are sometimes also called chausson aux pommes or “apple slippers”. Trying using a firm variety of apple, such as Granny Smith, so the filling will retain a nice bite after baking.

Like most warm desserts, this one is best enjoyed with a scoop of ice cream.

Step by step
Preparations

Preparations

MAIN INGREDIENTS
2 large apples
1 1/2 teaspoons fresh lemon juice
4 tablespoons castor sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 tablespoons butter
1 tablespoon plain flour
1 tablespoon corn flour
1 large egg
1 tablespoon whole milk
1 package frozen puff pastry
11 cm round pastry cutter
Extra coarse sugar
Vanilla or cinnamon ice cream

Method

1
 
Grease a baking sheet with some butter and pre-heat oven at 190ْC.
2
 
Toss together apples, lemon juice, sugar, salt, cinnamon and butter in a large bowl until well combined. Place mixture in a medium saucepan and cook over medium heat for 6-8 minutes, stirring occasionally. The apples should be soft and the mixture should have a jam like consistency. It is fine if the apples are still chunky as it gives a better bite. Remove from heat and let it cool to room temperature.
3
 
When the apple mixture has cooled, whisk together egg and milk until egg is broken up; set aside.
4
 
Spread a sheet of puff pastry on a lightly floured surface and dust pastry lightly with flour. Using a rolling pin, roll out to 0.5cm thick pastry.
5
 
Using a round 11cm pastry cutter, cut out 8-9 rounds. Roll out each pastry into an elongated pastry of approximately 15cm long. Using a pastry brush, brush edges of each pastry lightly with egg wash.
6
 
Spoon 1 heaped tablespoon of apple mixture in the middle of each pastry, and fold dough in half to form a semicircle. Seal edges by pressing them together with the tines of a fork. Transfer to the baking sheet.
7
 
Brush the top of each turnover with egg wash, drizzling coarse sugar on top. Bake until golden brown and flaky (about 30 -35 minutes). Transfer to a rack to cool slightly.
8
 
Serve warm, with a scoop of ice cream, if desired.
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Cooking Card

Apple turnover recipe

By Debbie Teoh
Preparation time
20 Mins
Cook time
50 Mins
Yield
6 Servings

Main Ingredients

2 large apples
1 1/2 teaspoons fresh lemon juice
4 tablespoons castor sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 tablespoons butter
1 tablespoon plain flour
1 tablespoon corn flour
1 large egg
1 tablespoon whole milk
1 package frozen puff pastry
11 cm round pastry cutter
Extra coarse sugar
Vanilla or cinnamon ice cream

Instructions

  1. Grease a baking sheet with some butter and pre-heat oven at 190ْC.
  2. Toss together apples, lemon juice, sugar, salt, cinnamon and butter in a large bowl until well combined. Place mixture in a medium saucepan and cook over medium heat for 6-8 minutes, stirring occasionally. The apples should be soft and the mixture should have a jam like consistency. It is fine if the apples are still chunky as it gives a better bite. Remove from heat and let it cool to room temperature.
  3. When the apple mixture has cooled, whisk together egg and milk until egg is broken up; set aside.
  4. Spread a sheet of puff pastry on a lightly floured surface and dust pastry lightly with flour. Using a rolling pin, roll out to 0.5cm thick pastry.
  5. Using a round 11cm pastry cutter, cut out 8-9 rounds. Roll out each pastry into an elongated pastry of approximately 15cm long. Using a pastry brush, brush edges of each pastry lightly with egg wash.
  6. Spoon 1 heaped tablespoon of apple mixture in the middle of each pastry, and fold dough in half to form a semicircle. Seal edges by pressing them together with the tines of a fork. Transfer to the baking sheet.
  7. Brush the top of each turnover with egg wash, drizzling coarse sugar on top. Bake until golden brown and flaky (about 30 -35 minutes). Transfer to a rack to cool slightly.
  8. Serve warm, with a scoop of ice cream, if desired.

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