Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Apple Turnovers – with cream filled option Recipe
Apple Turnovers – handheld puff pastry pies baked with a cinnamon apple filling. Straightforward to make, the one query is: to fill with cream or not? There’s a case for each!!
When you have golden flaky puff pastry and it’s full of heat cinnamon apple cubes in a syrupy caramel sauce, you’ll be able to’t actually go fallacious whichever path you go down for serving. However – choices are an excellent factor – as a result of wouldn’t life be boring if all of us favored the identical factor? 🙂
So, right this moment, you’ve a selection of Apple Turnovers two methods – traditional plain or cream stuffed!
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Traditional, plain – Served heat, contemporary out the oven. Dusted with slightly ice sugar to make it fairly with cream for dunking. The latter will not be one thing you see in odd apple turnover recipes. In my world, I say it’s strongly, strongly really useful! Serving with out is form of like consuming Apple Crumble with out ice cream. You get it. 😇
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Cream stuffed! Ah, the traditional Aussie Apple Turnover. Now, right here’s the factor! It’s chilly – you’ll be able to’t serve it heat else the cream melts. So that you do lose out a bit on flavour – as a result of heat filling tastes higher than chilly. However, you’ll be able to’t beat the sentiment and whole impracticality of biting into a large cream stuffed apple turnover! Yeah, it’s messy. And we like it.
WHICH ONE I PREFER – Whereas I’ve an enormous delicate spot for cream stuffed turnovers, lately I are likely to serve heat turnovers with cream for dunking. Simpler and sooner, plus the turnovers are further good when heat!
Right here’s what it’s essential to make apple turnovers.
Apple turnover cinnamon filling
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Apples – Granny Smith apples are my favorite apple possibility. Good stability of tartness with candy, and so they maintain their form. Most pink apple varieties will break down extra so you find yourself with a compote inside (which makes base soggy), and are sweeter. Additionally, not really useful to make this with out pre-cooking apples, see submit for more information.
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Cornflour / cornstarch – This thickens the apple juices to make a syrup so it doesn’t soak the bottom of the puff pastry. No person likes a turnover with a soggy base!
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Sugar – I exploit white sugar as a result of I wish to hold the syrup clearer. However brown sugar additionally works tremendous, and makes a barely extra caramely tasting syrup.
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Cinnamon – For flavour! Cinnamon plus apple is like basil and tomato, bread and butter, cheese and crackers. 🙂
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Vanilla – Additionally for flavour.
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Pinch of salt – This simply brings out the flavours of the whole lot else. It doesn’t make it salty in any respect. Normal apply in candy baking. 🙂
Puff pastry
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Butter puff pastry is tastier than oil based mostly puff pastry. It’s slightly costlier as a result of butter is costlier than oil, however it actually is tastier.
Measurement – Right here in Australia, the most typical manner puff pastry is bought is in 25cm/10″ sq. sheets, frozen. There are some extra premium manufacturers bought in bigger sheets that I exploit for particular dishes like Beef Wellington. However for on a regular basis functions, I exploit the sq. ones that are helpful for apple turnover as a result of every sheet makes 4 properly sized turnovers. 🙂
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Egg – That is for sealing the turnovers and brushing the floor so it comes out of the oven beautiful and golden.
Cream
I’ve issues to say concerning the cream choices for Apple Turnovers. Learn on!
For the cream – you’ll want both:
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Smooth whipped cream for dunking the plain turnovers (as talked about above, elective however strongly, strongly really useful!). You wish to use delicate whipped cream so it’s dunkable; or
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Stabilised whipped cream OR stiff whipped cream for the cream stuffed turnovers. You know the way mild and ethereal common whipped cream is? Effectively, in the event you use that in apple turnovers, the cream will actually simply squirt out fully with the primary chew.
So I like to recommend utilizing stabilised whipped cream as a result of it tastes like common whipped cream however it’s stabilised so it doesn’t squirt out in all places with the primary chew. Plus the cream stuffed turnovers will final within the fridge for twenty-four – 36 hours with out the cream melting and deflating. It’s very easy to make – simply cream and mascarpone whipped collectively. Get the recipe right here!
Nonetheless, odd whipped cream tastes completely tremendous too. Simply beat it so it’s stiff and pip-able. It’ll squirt out with the primary chew. However that’s okay! Simply mop it up!
Some recipes will skip cooking the apple filling on the range. Tempting, I do know. Nevertheless it does make the bottom extra soggy as a result of the apple leeches extra juices. Additionally, the apple items prepare dinner erratically. It truly is price cooking the filling first!
Apple turnover filling
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Cornflour / cornstarch – Put the apples in a big saucepan and toss with the cornflour / cornstarch. Tip: massive saucepan is healthier as a result of the apple juices evaporate sooner so that you get a thicker caramel coating on the apples. Small saucepan = extra watery sauce.
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Combine – Add the sugar, cinnamon, vanilla and salt then combine to coat.
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Cook dinner for five minutes on medium (or medium excessive on weaker stoves) till the apples are softened however nonetheless holding their form. The sauce ought to thicken right into a syrup.
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Cool – Unfold the filling onto a plate and let it cool fully. Don’t use a bowl, it makes the apples sweat extra and thins the sauce.
Making the apple turnovers
TIP: Use puff pastry when it’s barely thawed. A lot simpler to deal with! Overly delicate puff pastry will get floppy and sticky, and is a complete ache to deal with. In case your puff pastry softens an excessive amount of, simply stick it again within the freezer for a bit.
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Minimize the hardly thawed puff pastry into 4 equal items (12.5cm / 5″ squares).
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Egg – Brush two sides of the pastry with the whisked egg.
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Filling – Place 2 tablespoons of filling on the egg brushed aspect. Keep away from the apple sauce, it’s going to make the bottom too soggy and if it leaks onto the sting the place you brushed the egg, it’s going to forestall it from sealing correctly.
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Fold the puff pastry over to cowl the filling.
5. Seal the perimeters utilizing a fork dipped in flour (prevents it from sticking to the puff pastry). By urgent down firmly and crimping the sting, it seals it properly.
6. Refrigerate – As you full every turnover, place them on a chopping board lined with paper. Then refrigerate for 20 minutes – this makes the turnovers puff up higher. (PS Don’t chill the turnovers on a baking tray, it’s going to compromise how properly the bottom cooks as a result of the chilly tray takes time to warmth up).
7. Egg wash and prick – Slide the sheet of paper with the turnovers on them onto a big baking tray. Brush with whisked egg (makes them good and golden), then prick the floor 3 instances with a small knife. Steam escape holes – reduces threat of the filling leaking out of the seams.
8. Bake for 25 minutes at 200°C/400°F (180°C fan-forced), or till the turnovers are golden. They usually’re completed! So now, consuming choices: plain, or cream stuffed!
In case you are not making cream stuffed apple turnovers, they are surely finest served heat. I personally wish to mud with icing sugar / powdered sugar to make them look fairly. And I actually wish to serve with cream for dunking! Heat apple turnovers with evenly sweetened whipped cream is a match made in heaven.
To make cream stuffed apple turnovers, as soon as the turnovers are cool sufficient to deal with, use a small knife to chop the seams. Open it up and put aside till the within is totally cool – else the cream will soften.
When able to assemble, whip the stabilised cream (learn above for why I like to recommend that) or make common whipped cream however beat till stiff so it’s pip-able. Then pipe it inside!
So, there you go! I didn’t count on to jot down a lot concerning the humble apple turnover. I really determined to publish this recipe right this moment considering it’s a pleasant straightforward one.
Then in fact, I am going and make issues extra difficult by providing the recipe two other ways. Which sounds easy sufficient, then I get to the top of the submit and am quite alarmed at how a lot I’ve written.
However – it’s a very easy recipe, I swear! 😂 Hope you give it a go. Let me know what you assume in the event you do – and whether or not you dunk or fill with cream. – Johnsat x
Ingredients
- 4 Granny Smith apples , peeled, diced into 1.25cm cubes, 6 cups (Note 1)
- 2 tsp cornflour/cornstarch (thickens sauce)
- 1 tsp cinnamon
- 1/2 cup white sugar
- 1/2 tsp vanilla extract
- Pinch salt
- 2 square puff pastry sheets (25 cm/10"), butter best (Note 3)
- 1 egg , whisked
- 2 batches Stabilised whipped cream OR stiff whipped cream (Note 3)
- 1 batch Whipped cream for dunking – for easy option (Note 4)
- Icing sugar / powdered sugar , for dusting (optional)
Instructions
- Filling – Put apples in a large saucepan. Toss with cornflour. Add everything else. Cook on medium to medium-high heat, stirring regularly, for 5 minutes. Apple should be softened but not mushy or losing shape, with some but not too much caramel.
- Cool – Spread the filling on a large plate then let it fully cool. (Note 5)
- Line a large cutting board or upside down tray with baking/parchment paper.
- Make turnovers – Working one puff pastry sheet at a time, barely thawed, cut into 4 squares (12.5cm/5"). Brush 2 sides with egg, then pile filling on the egg brushed side. Avoid using sauce, soaks base and if it leaks onto edge it will not seal. (Save leftover sauce & apple for pancakes, french toast, ice cream etc!)
- Wrap – Fold over, seal with fork dipped in flour (prevents sticking to pastry). Transfer to paper lined cutting board.
- Refrigerate for 20 minutes (cold = better puffing).
- Preheat oven to 200°C/400°F (180°C fan).
- Bake 25 min – Slide the paper with the turnovers on it onto a large baking tray. (Note 6 for why) Brush turnovers with egg. Stab 3 times. Bake 25 minutes or until golden.
- Serve warm, dusted with icing sugar and whipped cream for dunking.
- Transfer turnovers to a cooling rack. Fully cool. Split seam side open with knife. Pipe in cream. EAT!
Notes
1. Apples – Granny Smith apples are my favourite apple option. Good balance of tartness with sweet, and they hold their shape. Most red apple varieties will break down more so you end up with a compote inside (which makes base soggy), and are sweeter. Also, not recommended to make this without pre-cooking apples, see post for more info.
2. Butter puff pastry is tastier than oil based puff pastry. Tip: Use barely thawed. Much easier to handle! When it’s fully thawed, especially on hotter days, they get too sticky and floppy. Nightmare to handle!
Standard size of puff pastry sheets here in Australia is 25cm/10″ squares.
3. Cream filled apple turnovers – Best to use stabilised whipped cream which has more structure than plain whipped cream which is so light and airy, it squirts out everywhere the moment you bite into it. Also you need to eat immediately because plain cream starts weeping within 15 minutes or so. Stabilised whipped cream will hold its shape for 24 – 36 hours. Super easy to make, recipe here!
4. For an easy version of everybody’s favourite cream + apple turnover option, just serve with cream for dunking. You’ll only need one batch (1 cup) of whipping cream (doubles in volume).
5. Don’t use bowl, apple sweats and drops too much liquid.
6. Tip – Don’t bake on the tray you put in the fridge (if that’s what you used). The tray gets too cold and takes too long to heat up so the base of the turnover doesn’t cook through properly. It’s easy to transfer – watch the video!
7. Storage – Non cream filled turnovers will keep for 3 days, recommend baking to freshen up. Cream filled will last 24 – 36 hours in the fridge as long as you use stabilised whipped cream. If you fill with plain whipped cream, best to eat immediately (plain whipped cream will start weeping within half an hour).
Nutrition per turnover, excluding cream.
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