Apple Turnovers with a 5-Fold Homemade Puff Pastry

I always need to trick my family, and sometimes myself too, into eating more fruit. We have a saying, “an apple a day keeps the doctor away,” and I hope this recipe helps with that!

Ingredients for 6 Turnovers

For the puff pastry (super easy version, nonna secret):

• 1 and 1/2 cups all-purpose flour (180g)
• 3/4 cup ice-cold cubed unsalted butter (150g); it being ice-cold is necessary for it to work!
• 1/3 tsp salt
• 1/4 cup ice-cold water (60ml); you might need a bit more water depending on how much your flour will absorb, but still really cold!

For the filling:

• 2 medium apples, sliced really thin
• 2 tbsp sugar (I prefer brown for this kind of recipe)
• Butter (just enough for the pan)
• 1 tsp ground cinnamon
• 1 tsp lemon juice

And just a bit of milk to brush on top.

Time needed: 40 mins total

Making the Puff Pastry

First of all, let’s make the puff pastry. Put the flour and the salt in a big bowl and mix them, then add the ice-cold butter and rub the butter into the flour (you can do it with your fingers, but it would be better to do it with a pastry cutter, as in this way you warm it up). We want to leave visible chunks of butter here, but we also want it to incorporate a bit.

Now pour the ice-cold water slowly, little at a time, firstly stirring with a fork and then working it with your fingers, till it all comes together.

When it happens, put the dough on a floured counter and start with the folds. Roll the dough into a rectangle and imagine dividing it into three parts; fold the bottom over the middle and the top over the middle as well (it should be bigger in the vertical sense; if it is not like this, then just turn it). Turn the dough 90° and repeat. Do it 5 times total. It will just take 5 minutes, but I promise it is completely worth it!

Now put it in the freezer for 5 minutes; that’s all the time we need for the apples to be ready.

Preparing the Apple Filling

Heat a pan over medium heat, melt the butter, and toss the apples, the sugar, the cinnamon, and the lemon juice. Stir it until it softens and gets a golden, caramelized color. It will take no more than 5 minutes; then turn off the stove and let it sit for a moment.

I’m not going to lie, it happens that I add dark chocolate chips too when they get a bit cold, but it is totally on you.

Assembling and Baking

Start preheating the oven to 400°F (200°C).

Take back the pastry that is now hard again (so easier to work with) and roll it into a rectangle about 1/7 inch thick, and cut it into 6 rectangles.

Place the filling in the center of each rectangle; remember to leave the edge clean, as we need them to close the triangle. Fold the pastry and seal the edge with a fork (if you have children, this was a magical moment for my brother and me because it was the thing our nonna always let us do, in all the recipes).

Once they are all stuffed and sealed, brush them with milk, a pinch of brown sugar, and a pinch of ground cinnamon; it will give the last perfect caramelized effect.

Place them on a baking tray, and cut 3 small diagonal slashes across the top of each pastry to make the steam escape. I prefer to do it as the last thing so the milk and extra sugar don’t get in touch with the already perfect filling.

Bake it for 15 to 20 minutes; a lot depends on your oven here. As there is no yeast here, feel free to open the oven after 15 minutes to check them; they must look caramelized but not too hard, as the pastry filling will harden more after cooling down.

When they are perfectly golden, take them out and let them cool for 15 mins, so they will be warm but not too hot, and enjoy! Those are perfect as an autumn sweet treat during a movie night, with a hot tea!

Roberta Di Rosa

Apple Turnovers

Apple turnovers made with a quick, 5-fold homemade puff pastry.

Print Recipe Pin Recipe

Servings: 6 turnovers

Ingredients Method Notes

Ingredients

  

• 1 1/2 cup all purpose flour (180g)
• 3/4 cup ice cold cubed unsalted butter (150g)
• 1/3 tsp salt
• 1/4 cup ice cold water (60ml), plus a bit more if needed
• 2 medium apples sliced really thin
• 2 tbsp sugar brown preferred
• as needed butter just enough for the pan
• 1 tsp ground cinnamon
• 1 tsp lemon juice
• a bit milk to blush ontop
• as desired dark chocolate chips optional
• 1 pinch brown sugar
• 1 pinch ground cinnamon

Method

 

1. Mix the flour and salt in a large bowl. Add the ice cold butter and rub it into the flour using your fingers or a pastry cutter, leaving visible chunks of butter but incorporating it slightly.
2. Slowly pour in the ice cold water a little at a time, stirring with a fork and then working it with your fingers until the dough comes together.
3. Place the dough on a floured counter and roll it into a rectangle. Mentally divide it into three parts; fold the bottom over the middle and the upper over the middle. Turn the dough 90° and repeat. Complete this folding process 5 times total.
4. Place the dough in the freezer for 5 minutes.
5. Heat a pan over medium heat, melt the butter, and add the apples, sugar, cinnamon, and lemon juice. Stir until softened and caramelized, no more than 5 minutes. Turn off the stove and let it sit. Optionally, add dark chocolate chips once the mixture cools slightly.
6. Preheat the oven to 400°F (200°C).
7. Roll the chilled pastry into a rectangle about 1/7 inch thick (optionally between two parchment papers to prevent sticking). Cut it into 6 rectangles.
8. Place the filling in the center of each rectangle, leaving the edges clean. Fold the pastry into a triangle and seal the edges with a fork.
9. Brush the turnovers with milk and sprinkle with a pinch of brown sugar and a pinch of ground cinnamon. Place them on a baking tray and cut 3 small diagonal slashes across the top of each pastry to let steam escape.
10. Bake for 15 to 20 minutes until caramelized but not too hard.
11. Remove from the oven and let cool for 15 minutes before serving.

Notes

Total time: 40 mins.