Classic Apple Turnovers are easy to make, and even easier to eat!
A few weeks ago I took a trip to Glenorie Bakery with my little family. One thing you will learn about me is that I LOVE bakeries and patisseries. I just love everything about them – the smell, the fresh bread, the sweet cakes and pastries. It really is my idea of heaven. And this busy bakery in rural Glenorie was certainly a treat!
Whilst at the bakery buying just about 1 of everything, I came across an apple turnover. I haven’t had an apple turnover since I was about 8, and this one looked so good – crisp puff pastry coated with tiny sugar crystals, lovely cinnamony-apple filling, fresh cream. AHHHH… and maybe even a little bit of maple syrup?
I thought I would try my own version at home.
Apple Turnovers Recipe
- 20 grams of Butter
- 2 Granny Smith apples, peeled, cored and finely chopped
- 1 Tbsp Brown sugar
- 2 Tbsp Maple syrup
- 1/2 tsp Cinnamon
- 1 Tbsp Fresh orange juice
- 2 sheets Puff Pastry, thawed
- 1 egg, lightly beaten
- 1 Tbsp White Sugar
5 steps to this apple turnover recipe
- Heat butter in a saucepan until bubbling. Add apple, and cook for 5 mins until golden.
- Add brown sugar, maple syrup, cinnamon and orange juice and cook for a further 5 mins, or until liquid thickens. Remove from heat and cool.
- Using a 10cm round cutter, cut 10 discs from the thawed puff pastry.
- Place 1 dessertspoonful full of apple mixture on each disc, and fold over to enclose. Place on baking tray and brush with beaten egg, before sprinkling white sugar over top.
- Bake in a 200 degree oven for 10mins, or until pastry has puffed and is golden.
Best served with whipped cream or ice cream