Turnovers are made by filling pastry dough (usually puff pastry) with a sweet or savory filling, sealing the edges and baking. Apple turnovers are an effortless, but toothsome fall dessert. If you want to skip the hassle of homemade puff, feel free to use store-bought puff pastry. I recommend using tart and firm apples, so they provide a perfect balance to the sweet ingredients and hold up as you cook and bake them.
- 4 big apples
- 4 tbsp sugar
- 1/2 tsp cinnamon powder
- pinch of ground nutmeg
- 4 allspice corns, crushed
- 40 g (~1 1/2 oz) butter
- 500 g (~17 2/3 oz) puff pastry dough (homemade or store-bought)
- 1 egg
Peel, core and dice the apples. To prevent browning, soak them in vinegar water.
In a frying pan heat butter and add the rinsed and drained apple cubes. Stir to coat the apple with butter, then season with sugar, cinnamon, nutmeg and crushed allspice. Cook for 5-6 minutes until the apple is just soft but retaining its shape, and any excess water has boiled away. Set aside and let it cool.
Preheat the oven to 200°C / 392°F.
On a floured surface roll out the puff pastry dough into a thin oblong, then cut into 6-8 pieces. Spoon the apple filling on the small rectangles, fold over and seal the bundles by pressing the edges with a fork. Poke holes on the top of the turnovers, then place them on a baking sheet lined with parchment paper and brush them with beaten egg. Bake for 25 minutes or until golden brown.