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Apple turnover
A delicious fruity homemade dessert
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- Difficulty: Easy
- Serves 4
- Vegetarian
- Freezable
Preparation
- Total time
- 50 Mins
- Preparation time
- 10 Mins
- Cooking time
- 40 Mins
1 sheet of puff pastry
2 cooking apples
1 egg yolk (beaten)
50g caster sugar
25g butter
2 tbsp apple compote
Preheat the oven to 210°C and line a baking sheet with baking paper.
Wash and peel the apples and remove the cores. Then chop them into evenly sized cubes.
Melt the butter in a saucepan and add the sugar, compote and chopped apples. Simmer on a low heat for around ten minutes, stirring gently, until the apples have softened.
Roll out the sheet of puff pastry and cut into four rectangles.
Place a generous tablespoon of the apple mixture onto the centre of each rectangle. Fold the pastry over the filling and press the edges together to seal.
Brush each turnover with the beaten egg yolk and make a small hole in the top to allow the steam to escape.
Arrange the turnovers on the baking sheet, leaving enough space for them to rise in the oven. Bake for around 40 minutes or until the turnovers are golden-brown.
When the apple turnovers are ready, take them out the oven and leave to cool on a wire rack before serving.
You will need
Saucepan - This one from Judge measures 16cm and has all the key features you need to get day to day cooking done fast. Plus, it's designed with a Stay-Cool handle to prevent burnt fingers. See more details at Amazon.
Apple divider - This bestselling one from OXO Good Grips glides through apples to yield perfectly sectioned slices. An easy and safe to use slicer that's available at Amazon.
Pastry brush - With silicone flexible bristles that are heat-resistant, this one is a good alternative to the old type pastry brush. See more details at Amazon.
Tips
Separating the egg yolk from the white is quick and easy. Start by placing two bowls on the counter. Crack the egg over the first bowl and pass the shell from hand to hand, allowing the white to drain away. When you've finished collecting the white in the first bowl, pop the egg yolk into the second. Keep the egg white in the fridge to make meringues or a delicious egg white omelette.
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