Old Fashioned Easy Apple Turnovers are the most delicious bakery treat that are practically just an assembly job. With only a few shortcuts you can have these buttery, crispy golden apple turnovers on your table in a flaky instant.
Sweet apple sauce wrapped in flaky pastry is an old fashioned winner and a real crowd pleaser. Who knew they could be that easy to make at home...now you do...pimp to make them your own Susan.
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What you'll love about them
- super quick and easy to make, lots of cheats
- delicious
- easy to make your own - add cinnamon or split and pipe with sweetened cream
- bakery quality
- perfect for hand held desserts or treats - ideal for picnics
- genius idea for using up puff pastry
Ingredients
- 320 grams puff pastry ready rolled for easiness
- egg
- 2 tbsp brown sugar
- 2 tbsp caster sugar
- quarter a tsp ground cinnamon (optional)
- 6 rounded tbsp shop bought apple sauce (must be chunky)
Variations - Substitutions
Use 6 heaped tbsp of apple mixture from this stewed apple recipe.
Alternatively chop up 3 apples into 2 cm chunks and cook a little in a small knob of butter and a splash of water (2 tbsp) along with caster sugar. The amount of sugar depends on the type of apples used (eating or cooking)
Shortcrust pastry is not going to be as crispy and buttery as puff but will work ok.
You could use jams and curds instead of chunky apple sauce. Or mix up the fruit mixture maybe pear or rhubarb or apple and blackberry. The key to remember is hardly any sauce, mostly fruit.
Adding spices is a great way of adding delish warm sweet flavours, such as cinnamon or nutmeg. A dream combo that always makes me squeal and dribble more than a little bit.
Equipment Required
- large flat baking tray
- baking paper or reusable liner
- tbsp measure
- pastry brush
- fork
- cooling rack
*Scroll down to the bottom of this recipe for the full printable recipe card*
Method
Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
Add the sugar to the apple sauce and mix together.
Lightly flour your work surface and carefully unroll the puff pastry.
I measure and cut out 6 x 11cm squares
Place a heaped tbsp of apple sauce chunks in the centre of each square piled high. Make sure it's mostly chunks.
Seperate the egg white from the yolk and brush the egg white on two of the edges so that when the pastry is folded into a triangle the the egg white is on the correct facing edges (L shape)
Fold over and use a fork to crimp the edges tightly closed.
Brush with beaten egg yolk, snip two steam holes in the top and sprinkle with brown sugar. Repeat for the other 5 pastry triangles.
Place on a flat baking tray that is lined with baking paper or a reusable liner.
Bake for about 20 minutes until golden brown and the pastry is crispy all over.
Use a flat spatula to transfer them onto a cooling rack.
Wait for the apple chunks inside to cool a little before eating as hot fruit is the lava of the culinary world.
Enjoy on their own or serve as a dessert with vanilla ice cream, custard or cream.
Bite in and let those buttery flakes fall.
Top Tips
- Make sure the apple mixture that you put on the pastry is mostly chunks - that way it won't flow out of the pastry edges
- Don't get excited and make the mixture too generous as it will just very annoyingly spill out.
- Lightly flour your work surface so that the pastry doesn't stick
- Use a large flat spatula to transfer onto the baking tray from the work surface
- Be careful to make sure the pastry is golden and crispy even in the middle.
- You can split them when cold and fill with sweetened whipped cream for extra gorgeousness.
- If I want a little more sweetness then I mix cream and icing sugar together and drizzle over the tops of the triangles. You could do the same with caramel sauce.
- The turnovers are best eaten in the 48 hours however you can freeze before baking. It's best to flash freeze them for an hour first seperately on a baking tray before putting them in a freezer bag (double bag to prevent freezer burning) or a stout container and freezing for up to 3 months. To bake it's best to bake them from frozen after brushing with egg wash and sprinkling with brown sugar. Bake for about 25 minutes at 170 C
More Easy Apple Recipes
Old Fashioned Easy Apple Turnovers
Ingredients
- 6 rounded tbsp chunky apple sauce
- 320 grams ready rolled puff pastry sheet
- 1 medium egg
- 2 tbsp caster sugar
- 2 tbsp brown sugar
- ¼ tsp ground cinnamon optional
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Add the sugar to the apple sauce and mix together.
- Lightly flour your work surface and carefully unroll the puff pastry.
- I measure and cut out 6 x 11cm squares
- Place a heaped tbsp of apple sauce chunks in the centre of each square piled high. Make sure it's mostly chunks.
- Seperate the egg white from the yolk and brush the egg white on two of the edges so that when the pastry is folded into a triangle the the egg white is on the correct facing edges (L shape)
- Fold over and use a fork to crimp the edges tightly closed.
- Brush with beaten egg yolk, snip two steam holes in the top and sprinkle with brown sugar. Repeat for the other 5 pastry triangles.
- Place on a flat baking tray that is lined with baking paper or a reusable liner.
- Bake for about 20 minutes until golden brown and the pastry is crispy all over.
- Use a flat spatula to transfer them onto a cooling rack.
- Wait for the apple chunks inside to cool a little before eating as hot fruit is the lava of the culinary world.
Notes
- Make sure the apple mixture that you put on the pastry is mostly chunks - that way it won't flow out of the pastry edges
- Don't get excited and make the mixture too generous as it will just very annoyingly spill out.
- Lightly flour your work surface so that the pastry doesn't stick
- Use a large flat spatula to transfer onto the baking tray from the work surface
- Be careful to make sure the pastry is golden and crispy even in the middle.
- You can split them when cold and fill with sweetened whipped cream for extra gorgeousness.
- If I want a little more sweetness then I mix cream and icing sugar together and drizzle over the tops of the triangles. You could do the same with caramel sauce.
- The turnovers are best eaten in the 48 hours however you can freeze before baking. It's best to flash freeze them for an hour first seperately on a baking tray before putting them in a freezer bag (double bag to prevent freezer burning) or a stout container and freezing for up to 3 months. To bake it's best to bake them from frozen after brushing with egg wash and sprinkling with brown sugar. Bake for about 25 minutes at 170 C
Nutrition
All nutritional information is approximate and intended only as a guide.
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