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Apple Turnovers

0 from 0 votes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Author: The Cook


  • 2 sheets , 20 cm squares butter puff pastry
  • 2 Pink Lady apples, peeled, cored and thinly sliced
  • 60 g cold unsalted butter
  • ground cinnamon, to taste
  • 60 g, ¼ cup firmly-packed brown sugar
  • pinch of fine salt
  • 1 egg, lightly beaten
  • 4 tablespoons raw sugar , heaped
  • ice-cream or crème Chantilly, to serve


  • Preheat a fan-forced oven to 190ºC.
  • Slice each piece of pastry in half so you have 4 long rectangles. Place half a sliced apple on one side of each piece of pastry, slanting and overlapping them so they sit as flat as possible. Cut the butter into 4 thin slices and lay one piece over each of the sliced apples. Sprinkle with the cinnamon, brown sugar and a small pinch of salt. Fold the pastry over the apple mixture and press down on the edges with a fork, making sure the two layers are sealed well. Place the turnovers on a baking paper-lined baking tray, brush with the beaten egg and sprinkle generously with the raw sugar. Bake for 20 minutes or until the pastry is a deep golden and beautifully puffed up.
  • Serve warm with vanilla ice-cream or crème Chantilly.
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