Name: Craving something sweet? These apple turnovers hit the spot
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 tablespoon cornflour; 1 teaspoon ground cinnamon; 1/4 cup brown sugar; 1/3 cup white sugar; 6 (725g) Granny Smith apples; 1 tablespoon butter; 6 x 25cm square sheets frozen puff pastry, partially thawed; 1 egg, whisked; 300ml thickened cream, whipped to form firm peaks; Icing sugar, for dusting

Oozing with cinnamon-green-apple goodness, apple turnovers are the cosy winter dessert we’ve been craving as of late. This classic recipe is a labour of love, but it’s worth it for every flaky, sugary bite.

Ingredients

1 tablespoon cornflour

1 teaspoon ground cinnamon

1/4 cup brown sugar

1/3 cup white sugar

6 (725g) Granny Smith apples

1 tablespoon butter

6 x 25cm square sheets frozen puff pastry, partially thawed

1 egg, whisked

300ml thickened cream, whipped to form firm peaks

Icing sugar, for dusting

Method

Step 1

Combine the cornflour, cinnamon, brown sugar and white sugar in a large bowl. Peel, core and cut apples into 1.5cm cubes. Add to the cornflour mixture. Stir to coat all apples.

Step 2

Melt butter in a large saucepan over medium-high heat. Add the apple mixture, cover and cook for 4–5 minutes, gently stirring every minute, until the apples are almost tender. Remove from heat. Spread mixture into a dish. Refrigerate for 1 hour or until cold. Strain apples, reserving sauce.

Step 3

Cut one sheet of partially thawed pastry into two 14cm rounds. Brush one half of each pastry round lightly with egg. Spoon 2 tablespoons apple onto the pastry brushed with egg, leaving a 0.5cm border. Drizzle with 1 teaspoon reserved sauce. Fold over and press lightly to seal. Place on a large tray lined with baking paper. Repeat with remaining pastry and apple to make 12 turnovers. Brush tops of turnovers with egg. Refrigerate for 1 hour or freeze for 20 minutes (chilled puff pastry will rise and puff better).

Step 4

Place two large baking trays in the oven. Preheat oven and tray to 220°C/200°C fan-forced.

Step 5

Remove hot trays from oven. Slide turnovers (still on paper) onto hot trays. Bake for 25 minutes or until puffed and golden. Cool.

Step 6

Fill a piping bag with a fluted nozzle with cream. Pipe cream into the turnovers. Dust with icing sugar.

Homemade apple turnovers with piped cream recipe, inspired by classic Australian bakery favourites — *(Credit: Photography: Con Poulos | Styling: Lucy Busuttil)*

Cook’s tips

You can replace fresh apples with an 800g can of pie apple. Spoon the pie apple into a bowl, stir in 1/4 cup brown sugar and 1 teaspoon ground cinnamon. Follow steps 3–5, but there won’t be sauce to drizzle.

Janelle Bloom

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.