Name: Apple Turnovers with Cinnamon and Crispy Puff Pastry Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: British
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 Jus-Rol™ Puff Pastry Sheet; 2 tbsp milk (for glazing); 2 tsp demerara sugar (for sprinkling)

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Introduction

Delight in the warm, flaky goodness of these classic apple turnovers. Filled with a spiced apple compote and wrapped in golden puff pastry, they make a perfect treat for teatime or dessert.

The image shows a white round plate with two pieces of square-shaped apple pie with crispy, golden-brown crust sprinkled with coarse sugar on top. The pie is partially broken, revealing a soft, light brown apple filling inside with visible apple chunks. The crust has fork marks around the edges and a flaky texture. A bronze fork lies next to the pie pieces on the plate, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 Jus-Rol™ Puff Pastry Sheet
2 tbsp milk (to glaze)
2 tsp demerara sugar

Instructions

Step 1: Place the Bramley apples, golden caster sugar, cinnamon, and 1 tbsp water in a small pan. Cover with a lid and simmer gently over low heat for 10-15 minutes until the apples break down into a soft compote.
Step 2: Stir in the butter and diced Gala apple. Continue cooking uncovered for 5 minutes until the Gala apple softens slightly but keeps its shape, and the mixture thickens. Remove from heat and allow to cool.
Step 3: Preheat your oven to 220°C (200°C fan) or gas mark 7. Roll out the puff pastry onto a work surface and cut into 4 even rectangles.
Step 4: Spoon the cooled apple filling onto one side of each pastry rectangle, leaving about a 1cm border. Brush the edges with milk, fold the empty side over the filling, and press the edges together to seal, crimping with your fingers or a fork.
Step 5: Brush the tops of the turnovers with milk, sprinkle with demerara sugar, and make a small steam hole in the center of each pastry.
Step 6: Place the turnovers on a baking sheet lined with parchment paper. Bake for 20-25 minutes until puffed up and golden.
Step 7: Let the turnovers cool on a wire rack for 10 minutes before serving. Enjoy them warm with vanilla ice cream or at room temperature.

Tips & Variations

Use Granny Smith apples instead of Bramley for a slightly tarter filling.
For extra richness, brush the pastry with an egg wash instead of milk.
Add a handful of raisins or chopped nuts to the filling for added texture.
If you prefer a less sweet dessert, reduce the sugar slightly.

Storage

Store apple turnovers in an airtight container at room temperature for up to 2 days. Reheat gently in a warm oven for 5-10 minutes to restore crispness before serving. Avoid microwaving as it can make the pastry soggy.

How to Serve

The image shows a dark round plate holding a square-shaped pastry with a golden brown crust, sprinkled lightly with coarse sugar crystals on top. One half of the pastry is broken open, revealing a soft, cooked apple filling inside with a light yellow and slight pinkish color. The crust is flaky and textured with fork marks on the edges. A bronze-colored fork rests on the plate beside the pastry. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, you can make the apple compote a day ahead and keep it refrigerated. Bring it to room temperature before assembling the turnovers.

What can I use if I don’t have puff pastry?

You can substitute with homemade or store-bought shortcrust pastry, though the texture will be less flaky and light.