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Wednesday, December 2, 2020

Apple Turnover in puff pastry


I thought I muddled the recipe when I misread the procedure. Instead of soaking the chopped apples in lemon infused water, I dumped every ingredient mentioned except the egg wash and cooked it over a merry pot.

It was a relief; the outcome was brilliant and reminds me of accidental scientific blunders that turned out to be great discoveries. In anycase, I credit this recipe for its portion though I have interpreted it rather broadly.

Verdict: eggy pastry with apple filling that is tart with bright notes. The starch binds the filling so it is not soggy at all and keeps well over a day. 

Makes 4 turnovers.


2 medium gala red apples, peeled, cored, chopped

2 small cups of water

1 tbsp brown sugar

Juice of 2 wedges of lemon

1 tbsp cinnamon

1 tbsp cornflour + 1 tbsp water

1 puff pastry sheet, thawed



In a pot, combine apples. Water, sugar,lemon juice, cinnamon.

Bring to a boil and turn heat to medium until water is reduced to almost dry, about 15 mins.

Stir in the cornstarch mixture. Cook at low heat until apples come together.

cool .

Thaw a puff pastry on a silicon mat / baking paper that fits the baking pan.

Cut the pastry into 4 squares.

Scoop the cooled apple filling onto the middle of each cut pastry square.

Bring a corner of the pastry and fold carefully to make a triangle.

Press the edges of the together to seal.

Brush the top of the puff with eggwash.

Use a slender knife and make 2 holes for venting.

Preheat oven to 200C.

Place the tray on a rake and bake at 200C for 25 minutes.

Cool well and enjoy!

1 comment:

  1. Oh! I like this. Small batch is suitable for me. I love any pastries with apples in in and my favorite is always apple pie.