Apple Turnovers with Cream Filling and Optional Whipped Cream Dip Recipe
Deliciously flaky apple turnovers filled with a tender cinnamon-spiced apple filling, optionally enhanced with a cream-filled version for added indulgence. Perfectly buttery puff pastry envelops tender, subtly sweet Granny Smith apples cooked to soften but maintaining shape, then baked to golden perfection. Serve warm dusted with icing sugar and optionally with whipped cream for dunking or filled with stabilised whipped cream for a luscious treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 turnovers
- Category: Dessert
- Method: Baking
- Cuisine: Western
Ingredients
Apple Turnover Filling
- 4 Granny Smith apples, peeled, diced into 1.25cm cubes (about 6 cups)
- 2 tsp cornflour/cornstarch
- 1 tsp cinnamon
- 1/2 cup white sugar
- 1/2 tsp vanilla extract
- Pinch salt
Apple Turnover
- 2 square puff pastry sheets (25 cm / 10″ squares), preferably butter-based
- 1 egg, whisked (for brushing)
Cream Filled Version
- 2 batches stabilised whipped cream or stiff whipped cream
Optional Serving Extras
- 1 batch whipped cream for dunking
- Icing sugar / powdered sugar, for dusting (optional)
Instructions
- Prepare the Filling: Place peeled and diced apples in a large saucepan. Toss them with cornflour to coat evenly. Add cinnamon, white sugar, vanilla extract, and a pinch of salt. Cook the mixture over medium to medium-high heat while stirring regularly for about 5 minutes until the apples soften but still hold their shape, with some caramelization forming without becoming mushy.
- Cool the Filling: Transfer the cooked apple filling onto a large plate or tray and spread it out evenly. Allow it to fully cool at room temperature, ensuring it loses excess moisture to prevent sogginess in the pastry.
- Prepare the Puff Pastry: Line a large cutting board or an inverted tray with baking or parchment paper. Take one puff pastry sheet at a time, barely thawed, and cut it into 4 equal 12.5 cm (5 inch) squares. Brush two adjacent sides of each square lightly with the whisked egg to help seal the turnover edges.
- Assemble the Turnovers: Spoon the cooled apple filling onto the egg-brushed side of each pastry square, avoiding excess sauce to prevent soggy bases and edge leakage that would stop a good seal. Use a fork dipped in flour to press and seal the turnovers by folding the pastry over the filling into triangles. Place the sealed turnovers onto the prepared paper-lined board. Refrigerate them for 20 minutes to chill, which helps achieve better puff during baking.
- Preheat the Oven: While the turnovers chill, preheat your oven to 200°C (400°F) or 180°C (fan forced).
- Bake the Turnovers: Transfer the parchment paper with the turnovers carefully onto a large baking tray (avoid using the cold tray used during refrigeration for better heat conduction). Brush the turnovers with egg wash and prick each turnover three times with a fork to allow steam to escape. Bake for 25 minutes or until the pastries are puffed up and golden brown.
- Serve: Serve the turnovers warm, dusted with icing sugar. Optionally, serve with whipped cream for dunking.
- Cream Filled Option: Allow baked turnovers to cool completely on a cooling rack. Using a knife, gently split the seam side open and pipe in stabilised whipped cream just before serving to enjoy a luscious cream-filled apple turnover. Eat immediately for best results.
Notes
- Use Granny Smith apples for the perfect balance of tartness and sweetness; they hold their shape well without turning mushy. Red apple varieties tend to break down and create soggy pastry.
- Butter-based puff pastry is preferred for better flavor; use barely thawed pastry sheets for easier handling and better structure during assembly.
- Stabilised whipped cream is recommended for the cream-filled version as it holds shape longer and prevents leaking; plain whipped cream tends to weep and should be eaten immediately.
- For a simpler option, serve the turnovers with whipped cream for dunking instead of filling.
- Do not bake the turnovers on the cold tray used for refrigeration; transfer them to a pre-warmed large baking tray for even bottom crust cooking.
- Non-cream filled turnovers keep for up to 3 days and can be refreshed by baking again. Cream filled turnovers should be refrigerated and consumed within 24–36 hours if stabilised cream is used.
