Apple Turnovers

These apple turnovers have all of the textures and flavours of an apple pie but requires only basic skills and takes a fraction of the time (especially if you buy the puff pastry instead of making it yourself).

Apple Turnovers
Prep time: 
Cook time: 
Total time: 
  • 2 sheets (20 cm squares) butter puff pastry
  • 2 Pink Lady apples, peeled, cored and thinly sliced
  • 60 g cold unsalted butter
  • ground cinnamon, to taste
  • 60 g (¼ cup firmly-packed) brown sugar
  • pinch of fine salt
  • 1 egg, lightly beaten
  • 4 tablespoons raw sugar (heaped)
  • ice-cream or crème Chantilly, to serve
  1. Preheat a fan-forced oven to 190ºC.
  2. Slice each piece of pastry in half so you have 4 long rectangles. Place half a sliced apple on one side of each piece of pastry, slanting and overlapping them so they sit as flat as possible. Cut the butter into 4 thin slices and lay one piece over each of the sliced apples. Sprinkle with the cinnamon, brown sugar and a small pinch of salt. Fold the pastry over the apple mixture and press down on the edges with a fork, making sure the two layers are sealed well. Place the turnovers on a baking paper-lined baking tray, brush with the beaten egg and sprinkle generously with the raw sugar. Bake for 20 minutes or until the pastry is a deep golden and beautifully puffed up.
  3. Serve warm with vanilla ice-cream or crème Chantilly.

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