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.
2 large apples (preferably Granny Smith, or another firm variety), peeled, cored, and coarsely grated
1 1/2 teaspoons fresh lemon juice
4 tablespoons castor sugar or to taste
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 tablespoons butter, cut into small pieces
1 tablespoon plain flour, sifted
1 tablespoon corn flour
1 large egg
1 tablespoon whole milk
1 package (500g) frozen puff pastry, thawed according to package directions
11 cm round pastry cutter
Extra coarse sugar for dusting
Vanilla or cinnamon ice cream, optional
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.
With more than 10 years experience in the food industry, Debbie is a true-bred Nyonya who hails from Malacca. She is the author of numerous cookbooks, including “UNDERWRAPS” by Marshall Cavendish Cuisine and “Penang Food Guide & Cookbook” and “Nyonya Flavours” by Star Publications. Debbie develops and tests recipes for companies, and contributes to magazines. She is also a Nyonya food consultant for Tourism Malaysia.