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Apple Turnovers with Cream Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 2 reviews
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These classic Apple Turnovers feature tender cinnamon-spiced apple filling wrapped in flaky puff pastry, baked to golden perfection. They can be enjoyed as-is or with a luscious cream filling for an indulgent treat. Perfect for breakfast, dessert, or a cozy snack, these turnovers combine soft caramelized apples with crisp, buttery pastry for a delightful taste and texture contrast.

Ingredients

Filling

  • 4 Granny Smith apples, peeled and diced into 1.25 cm cubes (about 6 cups)
  • 2 tsp cornflour/cornstarch
  • 1 tsp cinnamon
  • 1/2 cup white sugar
  • 1/2 tsp vanilla extract
  • Pinch of salt

Pastry

  • 2 sheets of puff pastry (25 cm/10″ squares), preferably butter-based
  • 1 egg, whisked (for egg wash)

Cream (Optional)

  • 2 batches stabilized whipped cream or stiff whipped cream (for cream-filled option)
  • 1 batch whipped cream for dunking (optional for serving)

Finishing

  • Icing sugar/powdered sugar, for dusting (optional)

Instructions

  1. Prepare Filling: Place diced apples in a large saucepan and toss with cornflour to coat evenly. Add cinnamon, sugar, vanilla extract, and a pinch of salt. Cook the mixture over medium to medium-high heat, stirring regularly for about 5 minutes, until the apples soften but still hold their shape and a light caramel sauce forms.
  2. Cool Filling: Spread the cooked apple filling on a large plate to cool completely. This step prevents the puff pastry from becoming soggy during assembly.
  3. Prepare Work Surface: Line a large cutting board or an inverted tray with baking or parchment paper to assemble the turnovers conveniently.
  4. Shape Turnovers: Working with one puff pastry sheet at a time (barely thawed), cut it into 4 equal squares (approximately 12.5 cm/5″ each). Lightly brush two adjacent sides of each square with the whisked egg. Place a portion of the cooled apple filling onto the egg-brushed side, avoiding excess sauce to prevent sogginess and leaking during baking.
  5. Seal Turnovers: Fold each square over to form a triangle or rectangle, pressing the edges together. Seal the edges by pressing with a fork dipped in flour to prevent sticking to the pastry. Transfer the sealed turnovers onto the prepared paper-lined cutting board.
  6. Chill: Refrigerate the turnovers for 20 minutes to keep them cold, which helps the puff pastry puff up better during baking.
  7. Preheat Oven: Heat the oven to 200°C (400°F) or 180°C (fan-forced).
  8. Bake Turnovers: Slide the baking paper with turnovers onto a large baking tray. Brush the tops with the remaining egg wash and stab three small holes in each to allow steam to escape. Bake for 25 minutes or until the turnovers are golden and puffed.
  9. Serve: Serve the turnovers warm, dusted with icing sugar. Optionally, serve with whipped cream for dunking.
  10. Cream Filled Option: If desired, once cooled, cut a small slit or open the turnovers slightly and pipe in the stabilized whipped cream to create a luscious cream-filled dessert variation.

Notes

  • Note 1: Granny Smith apples provide tartness that balances the sweetness and holds shape well during cooking.
  • Note 3: Use butter-based puff pastry for the best flavor and flakiness.
  • Note 4: Whipped cream for dunking is an easy way to serve if you prefer not to fill the turnovers.
  • Note 5: Cooling the filling completely is essential to prevent soggy pastry and to improve turnover structure.
  • Note 6: Baking turnovers on the parchment paper ensures easy transfer and clean baking without sticking.
  • Leftover apple sauce can be repurposed for pancakes, French toast, or ice cream topping.

Find it online: https://cookedbylina.com/apple-turnovers-with-cream-filling-recipe/