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Apple Turnovers

Puff pastry triangles filled with a delicious lightly spiced apple filling.

Course: Breakfast, Dessert, Snack
Keyword: afternoon tea, apple turnovers, apples, dessert, fruit desserts, pastries, puff pastry
Created by:: Laurena @LifeDietHealth
Gather
  • 1 pack ready rolled puff pastry
  • 2-3 medium eating apples
  • 1/2 -2 tablespoons sugar (brown or white) depending on your preferred sweetness levels
  • 1/2 teaspoon mixed spice or cinnamon
  • 2-3 teaspoons brown sugar (crunchy style is best) for topping
  • *optional 2-3 tablespoons porridge oats (great if apples are very juicy)
Prepare

  1. Turn the oven on to heat up. Gas mark 5 (375f / 190c). Get a baking tray (or 2) ready. I always use the paper the pastry is wrapped in to line my trays, but if you use liners or baking paper, get this ready.

  2. Take the pastry out of the fridge, unbox, take the plastic wrap off and allow to sit (still rolled) whilst you prepare the apples.

  3. Peel the apples, then cut the four sides off as close to the core as possible. Slice each of your four pieces into 0.5cm slices, then roughly chop each slice into 3-4 chunks. Put the apple pieces in a bowl, sprinkle the tablespoons of sugar over and the spice, then mix until thoroughly combined. This is easier done with your fingers as then you can separate the apple pieces and ensure they are all coated.

  4. Unroll your pastry, then cut into 6 equal squares (usually in half lengthways, then into thirds).

  5. If using the oats, sprinkle 1/2 tablespoon on one half of each square in a triangle shape (this is to soak up the juices and keep the pastry crispy). Spoon your apple mix on the pastry (on top of the oats if using). Try to keep 1/2-1cm gap around the outside and heap the apples the same height across your triangle. Repeat until all the apple is used up.

  6. Carefully lift the other part of the pastry over the apples to make a triangle. Make sure you pull the pastry up and over the bottom edge of pastry. Repeat with all your squares.

  7. Using the back of a fork, seal the edges of the pastry together all the way around, so the apple mixture is completely sealed in a pastry triangle. Carefully prick each triangle two or three times on top (to allow air to escape and help them keep their shape). Try not to be too fussy with perfection, as long as the apple is mostly enclosed, they will come out fine! Sprinkle your brown sugar on top.

  8. Transfer your triangles to your baking tray (if using the paper the pastry was on, just slide the whole lot onto the tray). Bake for 15-20 minutes (keep an eye on them and remove if browning too quickly). Allow to cool on the tray (filling will be hot if you eat them too soon)!

  9. Enjoy!