French · Dessert
Apple Turnover Pastry
A classic French bistro pastry: hand-laminated rough puff dough folded into a crisp, golden triangle around a lightly spiced, buttery apple filling. The layers shatter at the first bite, giving way to soft, caramel-scented fruit inside.
$0
40 minsPrep
24 minsCook
114 minsTotal
HardLevel
Nutrition per serving
297Calories
2.8gProtein
21.4gFat
24.7gCarbs
10gSugar
1.4gFiber
366mgSodium
73mgChol
13.2gSat Fat
64mgPotassium
18mgCalcium
1mgIron
0.1mcgVitamin B12
1.9mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Chamomile Herbal Tea
local
French Apple Cider
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Make a rough puff dough
rub a third of the cold cubed butter into the flour and salt, add ice water, bring together into a shaggy dough, then wrap and chill 20 minutes.
2
Encase the remaining cold butter cubes in the dough and roll out into a rectangle, then perform a letter fold; repeat this roll-and-fold twice more, chilling 15 minutes between turns to keep the layers distinct.
3
Melt the sauteing butter in a small pan, add the diced apple, half the sugar, cinnamon and lemon juice, and cook over medium heat for 4-5 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.
5
Spoon the cooled apple filling onto one half of each square, brush the edges with egg wash, fold into a triangle and press the edges firmly to seal, then crimp with a fork.
6
Place the turnovers on a baking sheet, brush the tops with remaining egg wash, sprinkle with the rest of the sugar, and chill for 15 minutes to firm the butter layers.
7
Bake at 200°C/400°F for 22-25 minutes until deeply golden and well puffed.
8
Cool on a wire rack for at least 10 minutes before serving so the filling sets.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 35g35g All Purpose Flour
- 45g45g Butter, cold, cubed, folded in laminating turns
- 12g12g Water, ice cold
- 1g1g Salt
- 55g55g Apple, peeled, diced small, sauteed
- 14g14g Sugar White, half for filling, half for egg-wash sprinkle
- 6g6g Butter, melted, for sauteing apples
- 1g1g Cinnamon Ground
- 3g3g Lemon Juice
- 10g10g Egg, beaten, for egg wash, 1
