Puff Pastry Apple Turnovers with Cinnamon

I like apple turnovers slightly warm, when the pastry is crisp and the filling has had a moment to cool. This version uses two rolls of ready-made chilled puff pastry, with apples, a little jam and cinnamon sugar. Apricot jam is my favourite here.

Two pastry rolls make twelve turnovers

Cut each chilled pastry roll into six equal rectangles. Fill and fold each rectangle over itself, so each piece makes one turnover. You can also halve each rectangle once more and use the two halves as a separate base and lid.

Dice the apples and leave the edges clear

Peel and core the apples and dice them finely. Spread jam, apple and cinnamon sugar over one half of each rectangle. Leave a clear border all around so the pastry edges can be sealed.

Seal the filling inside

Press the folded edges firmly with a fork and cut two or three small slits in the top. Brush lightly with milk and scatter over the remaining cinnamon sugar. Bake at 180 °C conventional heat until golden and cooked through on top and underneath.

Kitchen tip

Keep jam and apple pieces away from the edges. Clean pastry edges seal more firmly and help keep the filling inside.

Easy recipe

Puff Pastry Apple Turnovers with Cinnamon

Twelve apple turnovers made with two rolls of chilled puff pastry. Filled with diced apple, jam and cinnamon sugar, then baked until golden.

Prep time

15 min

Cook time

35 min

Yield

12 pieces

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Ingredients

− 12 +

• 3apples, about 600 g total before peeling and coring
• 550 gchilled puff pastry, 2 rolls of about 275 g each
• 4 tsp.jam, of your choice, such as apricot
• 4 tsp.cinnamon sugar
• 100 mlmilk, 1.5% fat, for brushing lightly

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Instructions

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1. Preheat the oven to 180 °C conventional heat. Peel, core and finely dice the apples. Unroll both pastry rolls and cut each into six equal rectangles.
2. Spread jam over one half of each rectangle, leaving a clear border. Divide the diced apple between them and sprinkle with some of the cinnamon sugar.
3. Fold the unfilled half over the filling and seal the edges with a fork. Cut two or three small slits in the top.
4. Arrange with space between them on lined baking trays. Brush lightly with milk and sprinkle with the remaining cinnamon sugar.
5. Bake each tray for about 30–40 minutes, checking from about 25 minutes. The pastry underneath should be cooked too. Allow extra time if baking two trays separately. Cool briefly before eating.

Nutrition per serving

Calories

211 kcal

Protein

2.7 g

Carbohydrates

24.4 g

Sugar

8.1 g

Fat

10.9 g

Saturated fat

6.3 g

Fibre

1 g

Salt

0.3 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace