A turnover is a pastry folded in half over a sweet or savoury filling, either baked or fried. Sweet turnovers usually consist of a fruit filling whereas the savoury ones are stuffed with meat or vegetables. The outer covering is made with either puff or shortcrust pastry dough. A delightful autumn treat with a flaky crispy crust and sweet spiced filling, portable and perfect on the go. Alternatively, they can be enjoyed warm or at room temperature as a snack or dessert.
Apple turnovers are a classic French pastry also known as lady's slippers or chaussons aux pommes. The filling with apples can be made ahead and refrigerated. With store-bought puff pastry, it is very easy to make these turnovers at home. Once assembled, the turnovers are baked in a 400 F or 200 C for 15 to 20 minutes until puffed and golden brown. Unlike an apple pie, turnovers are individual hand pies requiring less time to prepare and bake. If desired, they can be topped with a glaze or sprinkled with icing sugar.
Did you know?
National Apple Turnover Day is celebrated every year on July 5 to enjoy this delicious American treat.
Apple turnovers are a classic French pastry also known as lady's slippers or chaussons aux pommes. The filling with apples can be made ahead and refrigerated. With store-bought puff pastry, it is very easy to make these turnovers at home. Once assembled, the turnovers are baked in a 400 F or 200 C for 15 to 20 minutes until puffed and golden brown. Unlike an apple pie, turnovers are individual hand pies requiring less time to prepare and bake. If desired, they can be topped with a glaze or sprinkled with icing sugar.
Did you know?
National Apple Turnover Day is celebrated every year on July 5 to enjoy this delicious American treat.
Apple Turnovers
(Yields 10)
Filling
Ingredients:
6 apples (about 750 grams - washed, peeled, cored and sliced)
1/4 cup brown sugar
3/4 teaspoon cinnamon powder
1/8 teaspoon nutmeg (grated)
juice of 1/2 lime
1 tablespoon cornstarch
Method:
Add all the ingredients in a pan (except cornstarch) and cook on medium heat stirring occasionally for 5 minutes just when the apples start to soften. Reserve 1/4 cup of the liquid and set aside. Sprinkle 1 tablespoon cornstarch over the apple mixture and cook until thickened. Remove from heat and cool.
Note:
Pastry
Ingredients:
1 box of Tenderflake puff pastry (397 gms containing two blocks - available in Canada) or frozen puff pastry sheets (defrosted before use)
1 egg (lightly beaten for egg wash)
Method:
On a lightly floured surface, roll each block of puff pastry into 10-inch x 10-inch square with 1/8-inch thickness. Cut 4 circles with a 4.5-inch round cutter. Repeat the above process with the remaining puff pastry to get the last circle. (Side scraps can be gently brought together, rolled and cut.)
With each block, you will get 5 circles.
Take each circle and roll only in the centre not over the edges to an oval shape, about 7-inches long. Place a generous amount of filling in the centre. Wet one side of the oval with water by using a brush. Fold over the other half to enclose the filling and lightly seal the edges. Turn and place bottom side up in the prepared tray. The reason being that since the bottom was resting on the surface, not pressed or touched while sealing, it will puff up and display the various layers beautifully when baked. Brush the top with egg wash.
Continue the above with remaining circles and place the tray in the freezer for 15 to 20 minutes. (Note: Kept in the freezer so that the pastry will firm and easier to score for creating designs.)
Preheat oven to 400 F or 200 C.
Once turnovers are firm, apply a second coat of egg wash.
With a sharp knife, score the top of the pastry (not all the way deep into the filling) from one end to another or starting from one corner all the way down creating multiple lines or designs. Finally, pierce in the centre to make a small hole for venting.
Bake for 20 to 25 minutes until the pastry is puffed and golden brown. Glaze turnovers with the reserved liquid for a nice sheen.
Serve apple turnovers warm or at room temperature.
Note:
(Yields 10)
Filling
Ingredients:
6 apples (about 750 grams - washed, peeled, cored and sliced)
1/4 cup brown sugar
3/4 teaspoon cinnamon powder
1/8 teaspoon nutmeg (grated)
juice of 1/2 lime
1 tablespoon cornstarch
Method:
Add all the ingredients in a pan (except cornstarch) and cook on medium heat stirring occasionally for 5 minutes just when the apples start to soften. Reserve 1/4 cup of the liquid and set aside. Sprinkle 1 tablespoon cornstarch over the apple mixture and cook until thickened. Remove from heat and cool.
Note:
- The reserved liquid is used later to glaze the turnovers after they are baked.
Pastry
Ingredients:
1 box of Tenderflake puff pastry (397 gms containing two blocks - available in Canada) or frozen puff pastry sheets (defrosted before use)
1 egg (lightly beaten for egg wash)
Method:
On a lightly floured surface, roll each block of puff pastry into 10-inch x 10-inch square with 1/8-inch thickness. Cut 4 circles with a 4.5-inch round cutter. Repeat the above process with the remaining puff pastry to get the last circle. (Side scraps can be gently brought together, rolled and cut.)
With each block, you will get 5 circles.
Take each circle and roll only in the centre not over the edges to an oval shape, about 7-inches long. Place a generous amount of filling in the centre. Wet one side of the oval with water by using a brush. Fold over the other half to enclose the filling and lightly seal the edges. Turn and place bottom side up in the prepared tray. The reason being that since the bottom was resting on the surface, not pressed or touched while sealing, it will puff up and display the various layers beautifully when baked. Brush the top with egg wash.
Continue the above with remaining circles and place the tray in the freezer for 15 to 20 minutes. (Note: Kept in the freezer so that the pastry will firm and easier to score for creating designs.)
Preheat oven to 400 F or 200 C.
Once turnovers are firm, apply a second coat of egg wash.
With a sharp knife, score the top of the pastry (not all the way deep into the filling) from one end to another or starting from one corner all the way down creating multiple lines or designs. Finally, pierce in the centre to make a small hole for venting.
Bake for 20 to 25 minutes until the pastry is puffed and golden brown. Glaze turnovers with the reserved liquid for a nice sheen.
Serve apple turnovers warm or at room temperature.
Note:
- Here is a quick and easy method. On a lightly floured surface, roll each block of puff pastry into 10-inch x 10-inch square with 1/8-inch thickness. Cut this large square into 4 smaller squares. Place 2 tablespoons of filling in each square. Wet two sides with water, fold diagonally and seal by pressing with a fork. Score the top at an angle to create three steam vents. Transfer to a baking sheet lined with parchment paper. Brush the top with egg wash and bake until puffed and brown.
- Gala apples from our garden tree were used.
- Add sugar depending on the sweetness of the apples.
- Adjust spices, as desired.
