A classic pastry that’s super easy to prepare and guaranteed to fill your kitchen with home-baked deliciousness.
Photographs: Natasha Liviero / Pexels
Text: Natasha Liviero
Apple Turnovers
Makes 18 - 20 turnovers
Ingredients:
3 (+/- 480g) Granny Smith apples
50g brown sugar
25g butter
2g cinnamon
4g vanilla extract
800g puff pastry
Flour for dusting
1 egg, whisked for egg wash
Brown sugar for sprinkling
Method:
1. Set the oven to 1700C.
2. Peel, core and dice the apples into 5-8mm pieces.
3. Place the apples in a medium-sized frying pan and add the
sugar, butter, cinnamon and vanilla.
4. Cook over medium heat for approximately 12-15 minutes, until
most of the liquid has evaporated and the apples have softened,
but still firm and hold their shape.
5. Set aside to cool.
6. Dust the work surface with flour, roll out the puff pastry and cut
9cm squares.
7. Line a large baking tray with baking paper and place the squares
on it, leaving at least 5cm between each square.
8. Spoon 1-2 tablespoons apple filling onto one side of each square,
leaving a 1cm border. Don’t be tempted to overfill the squares, as
they will pop open during baking.
9. Brush a little egg wash around the borders of the pastry and
carefully fold over, pressing the edges together.
10. With the tines or the side of a fork (dipped in flour), press the
edges together to seal the pastry.
11. Place the tray in the fridge for 20 minutes.
12. Brush the surface of the turnovers with egg wash, generously
sprinkle with sugar and cut two small lines through the surface of
each one.
13. Bake for 20 minutes or until puffed and golden brown.
14. Cool on the baking tray for 10 minutes before moving to a
cooling rack.
15. Best eaten the day they are made.
Notes:
Turnovers can be frozen at step 11. Remove from the freezer and continue from step 12, baking for a few extra minutes.
