French · Dessert
French Apple Turnovers
Individually sized flaky pastry turnovers, each laminated by hand and folded around a buttery cinnamon-spiced apple filling, then baked until deeply golden and glossy with an egg wash finish.
$1
35 minsPrep
21 minsCook
101 minsTotal
HardLevel
Nutrition per serving
336Calories
6.2gProtein
6.9gFat
63.2gCarbs
21.7gSugar
3.7gFiber
252mgSodium
37mgChol
3.8gSat Fat
161mgPotassium
35mgCalcium
2.8mgIron
0.1mcgVitamin B12
3.5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Lemon Herbal Tea
local
Cidre Brut
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Make the rough puff dough
whisk 60g flour with the salt, then rub in a little chilled butter if using a simplified method; form a shaggy dough with the ice water and chill for 20 minutes.
2
Encase the remaining 40g flour worked with cold butter as a block inside the dough, then roll and fold the dough three times, chilling 10 minutes between each fold, to build flaky layers.
3
Dice the apple small and cook gently in the 14g butter with brown sugar and cinnamon over low heat for 5-6 minutes until just softened and the juices have thickened slightly; cool completely.
4
Roll the laminated dough out to about 3mm thickness and cut into two squares of roughly 12cm per side.
5
Spoon the cooled apple filling onto one half of each square, leaving a border, then fold over diagonally into a triangle and press the edges firmly to seal.
6
Crimp the sealed edges with a fork, transfer the turnovers to a baking sheet, brush generously with beaten egg, and sprinkle with white sugar.
7
Chill the assembled turnovers for 15 minutes to firm the butter layers before baking.
8
Bake at 200°C (390°F) for 20-22 minutes until deeply golden and well puffed.
9
Cool on a wire rack for at least 10 minutes before serving so the filling sets slightly.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 150g150g Apple, peeled, diced small
- 14g14g Butter, melted, for cooking apples and brushing pastry
- 20g20g Brown Sugar, for filling
- 2g2g Cinnamon Ground
- 60g60g All Purpose Flour, for rough puff pastry dough
- 40g40g All Purpose Flour, laminating butter block, cut into pastry
- 1g1g Salt
- 22g22g Water, ice cold, for dough
- 12g12g Egg, beaten, for egg wash
- 8g8g Sugar White, for sprinkling on top before baking
