These apple turnovers, featuring a crisp, buttery homemade puff pastry and a warm, spiced apple filling, are a classic treat that’s well worth the effort. The satisfaction of creating your own flaky layers and the aroma of baking apples create a truly special experience. This recipe provides a detailed guide to making these delicious pastries from scratch, offering a rewarding baking project for any home cook.
Preparation time: 1 hour (plus several hours for chilling the dough) Cook time: 20-25 minutes Total time: Varies greatly due to chilling. Plan for at least 6 hours total, but it can be spread over two days.
Ingredients:
- For the Puff Pastry:
- 250g (2 cups) all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 250g (1 cup) cold unsalted butter, cut into small cubes (about 1cm)
- 120ml (½ cup) ice water
- For the Apple Filling:
- 4 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and diced into ½-inch pieces
- 50g (¼ cup) granulated sugar
- 25g (2 tablespoons) all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 tablespoons lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- For the Egg Wash:
- 1 large egg, beaten
- 1 tablespoon milk
- For the Glaze (optional):
- 100g (1 cup) powdered sugar
- 2-3 tablespoons milk
Directions:
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Make the Puff Pastry (First Stage): In a large bowl, whisk together the flour and salt. Add the cold, cubed butter. Using your fingertips or a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs with some visible pieces of butter remaining. Don’t overwork the dough at this stage.
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Add Ice Water: Gradually add the ice water, mixing gently until the dough just comes together. It will be a shaggy dough.
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Shape and Chill (First Chill): Turn the dough out onto a lightly floured surface and gently form it into a rectangle. Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight. This initial chill is important for the gluten to relax.
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The Turns (Laminating the Dough – Stages 1 & 2): On a lightly floured surface, roll the chilled dough into a larger rectangle (about 12×18 inches). The thickness should be about ¼ inch. Fold the dough into thirds, like folding a letter (a “single fold”). This is your first “turn.” Wrap in plastic wrap and chill for at least 1 hour. Repeat the rolling and folding process (another single fold) and chill for another hour. This completes the first two turns.
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The Turns (Laminating the Dough – Stages 3 & 4): Repeat the rolling and folding process (single fold) and chill for at least 1 hour. Repeat the rolling and folding process (single fold) and chill for at least 1 hour. This completes the next two turns.
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The Turns (Laminating the Dough – Stages 5 & 6): Repeat the rolling and folding process (single fold) and chill for at least 1 hour. Repeat the rolling and folding process (single fold) and chill for at least 1 hour. This completes the final two turns. Six turns in total are recommended for good puff.
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Make the Apple Filling: In a large bowl, combine the diced apples, sugar, flour, cinnamon, nutmeg, and lemon juice. Mix well, ensuring all the apples are coated.
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Assemble the Turnovers: Preheat the oven to 200°C (400°F). Line baking sheets with parchment paper. On a lightly floured surface, roll out the chilled puff pastry to about ⅛ inch thickness. Cut the pastry into squares (about 4-5 inches).
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Fill and Shape: Place a spoonful of the apple filling in the center of each square. Add a few small pieces of butter on top of the filling. Brush the edges of the pastry squares with water. Fold the pastry over diagonally to form a triangle, and press the edges firmly to seal. You can also use a fork to crimp the edges for a decorative look and to help seal.
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Bake the Turnovers: In a small bowl, whisk together the egg and milk for the egg wash. Brush the tops of the turnovers with the egg wash. Bake for 20-25 minutes, or until golden brown and puffed up.
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Make the Glaze (optional): While the turnovers are baking, whisk together the powdered sugar and milk until smooth. Add more milk if needed to reach a pourable consistency.
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Cool and Glaze: Let the turnovers cool slightly on a wire rack before drizzling with the glaze (if using).
Nutritional Information (Approximate, per turnover – will vary based on size and filling):
- Calories: 300-400
- Fat: 20-25g
- Saturated Fat: 12-15g
- Cholesterol: 50-70mg
- Sodium: 200-300mg
- Carbohydrates: 30-40g
- Fiber: 2-3g
- Protein: 5-7g
Note: Nutritional values are approximate and can vary significantly based on ingredient brands, portion sizes, and the amount of filling used.
The Origins and Popularity of Apple Turnovers:
Apple turnovers, like many pastries, have roots in various European baking traditions. The concept of fruit-filled pastries dates back centuries, with different cultures developing their own unique variations. Puff pastry, with its characteristic layers of butter and dough, is believed to have originated in France. The combination of flaky puff pastry and a sweet, spiced apple filling is a classic pairing that has been enjoyed for generations. Apple turnovers gained popularity as a portable and delicious treat, perfect for breakfast, dessert, or a snack. Their appeal lies in the contrast of textures – the crisp, buttery pastry and the soft, warm filling – as well as the comforting flavors of apples, cinnamon, and nutmeg. They are a common sight in bakeries and home kitchens alike, a testament to their enduring popularity.
Why You’ll Love This Recipe:
The reward of homemade puff pastry is truly exceptional. The flaky, buttery layers are far superior to anything you can buy in the store. The warm, spiced apple filling is a perfect complement to the rich pastry. While puff pastry requires patience, the process itself can be quite satisfying, and the end result is a delicious and impressive treat.
Health Benefits:
Apple turnovers are a treat, not a health food. While apples contain some fiber and vitamins, the significant amounts of butter and sugar mean these pastries should be enjoyed in moderation.
Serving Suggestions:
- Serve warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.
- Dust with powdered sugar for an elegant presentation.
- Enjoy with a cup of coffee or tea.
Tips:
- Keep all your ingredients, especially the butter and water, very cold. This is crucial for creating the layers in the puff pastry.
- Don’t overwork the dough. Gentle handling is key.
- Accurate chilling times are essential for proper puff pastry development. Don’t rush the process.
- When rolling out the dough, work on a lightly floured surface and try to maintain a rectangular shape.
- Crimp the edges of the turnovers well to prevent the filling from leaking out during baking.
Variations:
- Use different fruits, like pears, berries, or peaches.
- Add nuts or dried fruit to the filling for added texture and flavor.
- Use different spices, like cardamom or ginger.
- Try a savory version with cheese and herbs.
Conclusion:
Making puff pastry from scratch is a labor of love, but the resulting apple turnovers are a truly special treat. The flaky, buttery layers and the warm, spiced apple filling create a delicious and comforting pastry that’s perfect for any occasion. Enjoy the process and savor the delicious reward!
Frequently Asked Questions:
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Can I use store-bought puff pastry? Absolutely! It will save you a lot of time and effort. While the homemade version is superior, store-bought is a great shortcut.
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Can I make the puff pastry ahead of time? Yes, you can freeze it after the final turn. Wrap it well. Thaw in the refrigerator overnight before using.
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How do I know when the turnovers are done? They should be golden brown and puffed up.
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Can I use a different filling? Yes, get creative! Pears, berries, or even savory fillings work well.