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Making desserts with puff pastry used to be an absolute nightmare. A long and delicate process that requires skill and pratice to perfect, the light and airy creation was traditionally made by laminating dough sheets with layers of butter into a pastry - similar to phyllo - that puffs up when baked. But as with all the best discoveries made in the culinary world, it was a complete accident. French painter and amateur chef Claude Gelée was in the midst of making a rolled butter cake for his sick father in 1645 when he made this discovery. He later moved to Paris to work at the Rosabau Patisserie which became famous for his creation.
Nowadays though, modern luxuries have afforded us the miracle of pre-made puff pastry easily available in stores and online and with them, a whole host of new explorations in baking. But sometimes, the classics are what you crave and it doesn’t get more simple, or delicious, than an Apple Turnover. These desserts can be made in half an hour but look so much more impressive. You can adjust the sweetness and spices according to your preferences and sometimes, just a hint of cinnamon is enough.
With echoes of homemade apple pie, this dessert is sure to wow your family and friends.
Ingredients:
- 2 medium apples
- 1 tbsp castor sugar
- ½ tsp cinnamon
- ¼ tsp allspice
- ¼ tsp vanilla
- 1 Tablespoon lemon juice
- 1 package frozen puff pastry
- 1 large egg, whisked
- 1 tbsp melted butter
- 1 tbsp milk
- Cinnamon sugar for dusting (optional)
Method:
- Preheat the oven to 190°C. Line a baking tray with parchment or grease with butter.
- Core and peel your apples and finely dice them.
- Mix the diced apples with the castor sugar, cinnamon, all-spice, vanilla and lemon juice.
- Thaw the puff pastry and unfold it on a lightly floured surface before cutting it into squares. The size of your squares determines the final size of your turnover, so make sure they fit in your baking tray.
- Scoop a portion of the apple mixture into the centre of a square, and fold diagonally to form a triangle.
- Combine the melted butter and milk. Dip a fork into the mixture and gently press along the edges of the triangles to seal them together.
- Make 2 or 3 small incisions in the pocket with a knife and then transfer the turnover to the baking tray. Repeat for all the pastry squares.
- Whisk the egg with 2 tablespoons of water and brush the egg wash over the top of the turnovers.
- If using, sprinkle the cinnamon sugar on top.
- Bake for 20-25 minutes until golden brown and puffed up.
- Serve warm with cream or ice cream.
