Apple Turnover Recipe
The turnover is a type of pastry with origins in France, where it’s known as chausson aux pommes. The word "turnover" reflects the technique of folding the pastry over the filling.
Equipment
- Rolling Pin
- Baking sheet
- Parchment paper
- Small saucepan
- Pastry brush
- Fork
- Mixing bowls
Ingredients
For the pastry:
- 2 sheets of puff pastry (store-bought or homemade)
- 1 large egg (for egg wash)
- 1 tbsp milk
For the filling:
- 3 medium apples (preferably Granny Smith), peeled, cored, and diced
- 3 tbsp granulated sugar
- 1 tbsp brown sugar
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 tsp vanilla extract
- 1 tbsp cornstarch1 tbsp water
Optional: Powdered sugar for dusting or a simple glaze (made with powdered sugar and milk)
Instructions
- Prepare the FillingIn a small saucepan over medium heat, combine the diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, and vanilla extract.
- Cook the mixture for about 5-7 minutes, stirring occasionally, until the apples begin to soften.In a small bowl, mix the cornstarch and water to create a slurry. Stir this into the apple mixture.Cook for another 1-2 minutes until the filling thickens. Remove from heat and let it cool.
- Prepare the Puff PastryPreheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.Roll out the puff pastry on a lightly floured surface to remove any creases. Cut each sheet into four equal squares.
- Assemble the TurnoversPlace a spoonful of the cooled apple filling in the center of each square.Fold each square diagonally to form a triangle. Press the edges together with a fork to seal them.Transfer the turnovers to the prepared baking sheet.
- Add the Finishing TouchesIn a small bowl, whisk the egg and milk to create an egg wash. Brush this mixture over the tops of the turnovers for a golden finish.Use a sharp knife to cut a small slit on the top of each turnover to allow steam to escape.
- BakeBake in the preheated oven for 18-22 minutes, or until the turnovers are golden brown and puffed.Allow them to cool for 10 minutes before serving. Optionally, dust with powdered sugar or drizzle with glaze.