The BBC Good Food logo
One apple turnover on a plate

Apple turnovers

A star rating of 4.5 out of 5.2 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Serves 4

Treat family and friends to these moreish apple turnovers. With an apple and cinnamon filling encased in puff pastry, they're delicious served with ice cream

  • Freezable (uncooked)
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal421
fat22g
saturates12g
carbs49g
sugars21g
fibre2g
protein4g
salt0.8g
Advertisement

Ingredients

  • 2 medium-large Bramley apples, peeled, cored and roughly chopped
  • 50g golden caster sugar
  • ½ tsp ground cinnamon
  • 1 tbsp butter
  • 1 Gala or sweet dessert apple, peeled, cored and cut into 1cm dice
  • 320g pack puff pastry
  • 2 tbsp milk to glaze
  • 2 tsp demerara sugar

Method

  • STEP 1

    Put the Bramley apple, sugar and cinnamon in a small pan with 1 tbsp water. Cover with a lid and simmer over a low heat for 10-15 mins until the apple breaks down and turns into a compote.

  • STEP 2

    Stir in the butter and the Gala apple and cook for a further 5 mins, uncovered, until the Gala apple is just soft but retaining its shape, and any excess water has evaporated to make a thick compote around the Gala chunks. Remove from the heat and leave to cool.

  • STEP 3

    Heat the oven to 220C/200C fan/gas 7. Unravel the puff pastry sheet out on a work surface, and cut into 4 even rectangles. Divide the apple filling to one side of each of the puff pastry rectangles, leaving a 1cm border. Brush the border with milk and fold over the empty side of pastry over the filling and crimp together. Brush with more milk and sprinkle over the sugar. Make a small steam hole in the middle of the turnovers.

  • STEP 4

    Transfer to a parchment-lined baking sheet and bake for 20-25 mins until golden and puffed up. Leave to cool for 10 mins on a wire rack (the filling will be molten when it first comes out the oven) before serving warm with a scoop of vanilla ice cream, or serve at room temperature. Keep for 2 days in an airtight container.

Goes well with

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content