Elizabeth Hewson’s apple turnover recipe
I remember the indulgent cream-filled apple turnovers my mum would occasionally treat me to on the way to school.
No brunch is complete without something sweet. I remember the indulgent cream-filled apple turnovers my mum would occasionally treat me to on the way to school. Those flaky, apple-filled pastries have remained etched in my mind, inspiring my own simplified version using store-bought buttery puff pastry. I dice apples up and cook them quickly with sultanas, cinnamon and allspice, ensuring I leave some apple pieces raw to add a lovely texture to the filling. The filling is then encased in pastry and baked until golden, puffed and sticky. Rather than filling them with cream, which would require patience, I prefer to serve them warm alongside a bowl of lemon-tinted crème fraîche for dipping. It’s my interpretation of a beloved childhood treat.
Try too my Bill Granger inspired savoury pancakes recipe here.
Spiced apple turnovers with lemon-scented cream
- 3 granny smith apples
- 1 teaspoon cornflour
- 2 tablespoons sultanas
- ¼ teaspoon allspice
- ¼ teaspoon cinnamon
- 1 teaspoon vanilla bean paste
- ¼ teaspoon salt
- 1/3 cup brown sugar
- 1 lemon, zest and juice
- 3 sheets butter puff pastry
- 1 egg
- 1 tablespoon demerara sugar
- 125g crème fraiche
- Zest of 1 lemon
Method
- Peel and dice the apples into small cubes, roughly 1.5cm. Place most of the apple cubes into a saucepan, reserving about ¼ for later. Add cornflour and toss to coat, then add sultanas, allspice, cinnamon, vanilla, salt and brown sugar. Cook over medium heat for about 5-8 minutes, until softened but still holding shape. Remove from heat. Add the reserved apple, lemon zest and a squeeze of lemon juice. Toss, and allow mixture to cool completely; this step is important as hot filling will result in soggy pastry. Spread the mixture on a plate to speed up cooling or prepare it the night before.
- Roll out the barely defrosted puff pastry on a wooden board (cold pastry is easier to work with). Using a bowl with a diameter of roughly 14cm, cut out circles (if you prefer triangle turnovers, you can cut squares). Spoon the apple filling onto one half of each pastry circle, leaving a 1cm border to seal. Try to avoid adding too much sauce with the apples. Be mindful not to overfill your pastry either as this will make it difficult to seal. Whisk the egg and brush it over the pastry border. Fold the other half of the circle over your apple mix to form a semi-circle. Seal the edges using a flour-dusted fork, creating a decorative pattern. Transfer the turnovers to a parchment paper lined baking tray and refrigerate for at least 20 minutes. Chilling the pastry before it hits the oven means that you will get a better puff during baking.
- Preheat the oven to 200C (180C fan forced). Using a sharp knife, make 3 tiny slits on the top of each turnover to allow steam to escape (or prod holes using a fork). Brush the tops with the egg wash and bake for 20-30 minutes, or until the turnovers are puffed and golden brown. Sprinkle with demerara sugar immediately after baking and allow to cool for 10 minutes. While the turnovers are cooling, zest lemon over the crème fraîche and stir to incorporate. Serve the turnovers with lemon-scented crème fraîche on the side. Makes 6