Old Fashioned Easy Apple Turnovers

apple turnover cut open to show apple chunks on a metal cooling rack with an apple and beige napkin in the background

Old Fashioned Easy Apple Turnovers

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.

Course Dessert

Cuisine English

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 341kcal

Author Applytofaceblog

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

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