Homemade puff pastry, filled with sweet apples makes for a lovely snacking treat.
Having made a nice big block of puff pastry I decided to use some of it for making apple turnovers. These are very easy to make, once you have the puff pastry. Of course you don’t have to make your own puff pastry. There is an abundance of it available in the stores. However I would always recommend buying ‘all butter’ puff pastry, in sheets or blocks, rather than that which is made with hydrogentated oils. That is simply because the ‘all butter’ version tastes so much better and that it important when baking.
If you wish to make your own puff pastry I intend to make a video of how to do that, using the inverse method, and I will post that in the next few weeks. But for the purposes of this recipe one sheet of shop bought puff pastry will work just fine.
A rectangle of 13 1/2 inches by 9 inches, when trimmed to straight edges(34 cm x 23 cm) will make 6 4 1/2 inch squares to form the turnovers. Although you can make these whatever size you wish.
Having prepared the apple filling each turnover only requires about 1 tablespoon so, if you make the amount I did, there will be some left over. However it doesn’t need to be wasted, I used mine in my porridge for breakfast.
In the apple filling I included a little cinnamon but this can be omitted if you don’t have any, or if you prefer not to flavour the apple that way.
My turnovers turned out very well indeed, the pastry was so light and flaky, and cooked all the way through to give a wonderful eating experience, with just enough of the slightly tart, but also sweet, apple to make a perfect snack or dessert.
For another fruity pastry you could try Blueberry Hand Pies
- 300g(10 1/2 oz or 1 sheet) all butter puff pastry.
- 2 apples, peeled, cored and chopped into cubes(I used Granny Smiths), tossed in lemon juice
- 50g(1/4 cup) light brown sugar
- 28g(2 tbsp) unsalted butter, cubed
- 1 medium egg(large in USA),beaten to use as egg wash
- pinch of cinnamon(optional)
- granulated sugar to sprinkle on the top of the turnover
- Place the butter, sugar, cinnamon and apples into a saucepan on a medium to low heat.
- Cook on the heat until the butter and sugar melt and the apples soften so that a knife slides easily in and out, stirring occasionally to ensure that the apples don’t stick to the pan. This will take about 8 minutes, and most of the juice will evaporate.
- Place the apple mixture into a bowl and allow it to cool completely.
- Place the puff pastry on a floured surface and roll it out(if using shop bought check the size of the rectangle as it may already be large enough) to a rectangle of roughly 14 1/2 inches by 10 inches.
- Trim the rectangle, to straighten the edges to 13 1/2 inches(34cm) by 9 inces(23 cm).
- Cut the rectangle in half lengthways, to make two pieces 13 1/2 inches by 4 1/2 inches.
- Cut each piece into 3, making 4 1/2 (11.5 cm) squares. You will now have six squares.
- Place the squares onto a parchment lined baking tray and chill them in the fridge for 15 minutes.
- Preheat the oven to 200C/180C Fan/400F.
- Take each square of pastry in turn and brush around the edges with beaten egg.
- Place about 1 tablespoon of apple and place it into the centre of the pastry square.
- Take one corner of the pastry and lift it over the apple and press it down onto the opposite corner.
- Press the edges of the pastry all around the mound of apple, to seal the top to the bottom.
- Use the tynes of a fork to press down all along the edges to enforce the seal.
- Brush the top of the pastry with beaten egg.
- Sprinkle a little granulated sugar over the top.
- Use a knife with a sharp point to pierce two or three slits into the top of the pastry, to allow steam to escape.
- Place the turnover back onto the baking tray.
- Bake in the oven, immediately reducing the temperature to 180C/160C Fan/350 F, for between 35 and 40 minutes. Until the pastry has puffed up and turned a lovely shiny golden brown colour.
- Remove from the oven and transfer to a wire rack to cool down.