I mentioned ‘small batch’ in the title itself, because, this recipe will give you only 6 pastries. It is just the perfect amount for the both of us for breakfast or brunch (we only eat 2 each anyways). So if you are planning to feed a crowd( or a family) then simply multiply the recipe in any number you want.
You can multiply just the puff pastry and have some extra puff sheets frozen for later.
I found a bag of cute little Washington grown apples at the Whole Foods market the other day. When I bought it, I didn’t have anything on my mind. But after the lamination workshop, there was this extra puff pastry sheet so I decided to make some apple turnovers.
I have made loads of apple turnovers from leftover puff at the bakery I used to work. We used to make a lot of apple pies and there was apple filling lying around too. I still remember, the time I made a test batch and how everyone gobbled it down in minutes. Oh what fun!
About the apples
Just use any apples you have got at hand. If you are using granny smith however, add an extra tablespoon sugar. But if you like the tartness of the apples, no need for extra sugar!. When making apple pies, I usually leave the skin on. It gives body to the filling and help thicken the mixture as well. But in this case, I preferer to take the skin off. The baked turnover is very delicate so for the best experience, the filling has to be smooth and supple as well.
When cooking the apples, use a large skillet or a pan. Do not crowd the pan/pot. We don’t want a lot of juices or gravy in the filling. And we don’t cook the apples until they become a mush! Apple pieces should be soft but still hold their shape and have a little bite left. They will cook further in the oven anyway.
Always! leave the filling to cool completely. Refrigerate if you want it to cool faster. Never use even slightly warm fillings or spreads with puff pastry. It will cause the pastry to melt and you won’t get the nice puffy layers.
About puff pastry
Follow this blog post to make your own puff pastry.
If you are using store bought frozen puff sheets, let the puff thaw in the fridge for 8-12 hours prior to starting this recipe. If you are making your own puff, it is best to start a day earlier so your pastry has plenty of time to rest before being formed in to turnovers.
If you are making your own puff, start a day earlier so your puff has ample time to rest before rolling out. Resting the dough is important as the gluten need to relax or else the pastry will be chewy.
Roll out the rested dough to roughly 20cm by 30cm rectangle. Place on a tray, cover and refrigerate for at least 30 minutes.
I intend to get 6 10cm X 10cm squares
If you are using store bought frozen puff sheet, you can decide the size and may be roll out a little to get the sheet to desired size so you won’t waste much dough!
In the meantime prepare the apples. Wash, peel and core one large apple (or two small) and cut it to tiny cubes.
Melt 1 tbsp. butter in a large pan and add 2 tbsp. brown sugar. Then add the apples and cook over medium heat for about 2-3 minutes or until apples go a little soft. Add a pinch of cinnamon and nutmeg.
Then add 1/2 tsp of corn starch and cook for a minute until juices thicken and start to coat the apples.
Leave to cool completely. Refrigerate to speed up cooling!
Preheat the oven to 400°F (200°C)
Cut the pastry sheet in to 6 squares. Trim the edges if necessary to make them even.
*If using store bought puff, you may get less or more squares depending on the sheet width and length.
- Mix an egg white with a teaspoon of sugar and set aside
- Place about 2 tbsp. apples in the center of a square
- apply a little egg white on to two adjoining sides and fold diagonally to create a triangle
- Press gently to stick the sides
Check the next image !
Using a fork, gently press to further seal the two edges. Do not press all the way down or the edges won’t puff up. We just want to make sure they stick properly.
Tip: You can place these on a tray, cover and keep in the fridge overnight and bake them fresh in the morning.
Continue with the rest of the squares. If they become too soft, place in the fridge briefly.
Once done, arrange on a tray. Lightly brush with the egg white + sugar mixture and sprinkle with demerara or turbinado sugar. Larger sugar crystals work best!
Put small slits on the pastry to release steam
Place in the preheated oven and bake for 20-25 minutes. Turn the tray towards the end for an even bake!
Once they are baked and looking nice and golden brown, remove the tray from the oven and place on a wire rack to cool
You can place the turnovers directly on a wire rack later to cool further.
Serve them fresh!
To serve as a dessert, pair with a scoop of vanilla ice cream
They can be left at room temperature for about a day, but if you are keeping for longer refrigerate in an air tight container. You can freshen them up by baking for 10 minutes at 350°F or placing under a low broiler for 5 minutes each side.
- One puff pastry sheet
- either store-bought frozen (thawed) or homemade puff
For the apple mixture
- 1 tbsp. butter
- 2 tbsp. brown sugar
- 1/2 tsp corn starch
- one large apple
- ground cinnamon, nutmeg a pinch each or to taste
- 1 egg white + 1 tsp sugar for the egg wash
- extra sugar to sprinkle
- Make your own puff dough a day earlier and leave in the fridge
- Make sure to thaw frozen puff pastry the day before (overnight in the fridge)
To make Apple turnovers
- If you made your own puff, roll out the chilled dough to a rectangle roughly about 20cm by 30cm (about 2mm thickness)
- Wrap and chill for 30 minutes. Make the apple mixture in the meantime
- Peel, core and dice the apple
- Heat 1 tbsp. butter in a skillet/pan and add the brown sugar
- When sugar melts, add the apples and spices and cook on low-medium heat until just softened ( about 2-3 minutes)
- Add 1/2 tsp corn starch and stir until juice thickens and starts to coat the apples
- Remove from heat and cool completely (Refrigerate to speed up cooling)
- Preheat the oven to 400°F(200°C)
- Make the egg wash by mixing the egg white and 1 tsp sugar and whisking lightly
- Bring the puff sheet out and cut into 6 squares. Trim the edges to make them 10cm by 10cm
- If your sheet is a different size your squares will be of different sizes, which is fine
- Place about 2 tbsp. of cooled apple mixture in the center, apply a little egg white around the edges and fold diagonally to form a triangle
- Gently press the edges to seal the pastry. Use a fork to lightly press over the lip to further ensure they stick. Do not press all the way down as this might disturb the layers
- Once done with all the squares, place them on a tray (lined with parchment). At this stage, you can cover the tray and place in the fridge for several hours or overnight if you want to bake in the morning
- Egg wash lightly and evenly
- Sprinkle with demerara or turbinado sugar
- Make tiny slits on each pastry to help steam escape while baking
- Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown on top
- Once baked leave on a wire rack to cool and enjoy
- Serve warm with ice cream for dessert
- Best eaten on the same day of making
- Store pastries in an airtight container at room temperature up to a day or in the fridge for longer
- To freshen up stale pastry
- Bake for 10 minutes in a moderate oven
- Place under a low broiler for 5 minutes each side