Apple Turnovers with cream

Ingredients

• Apple turnover filling:
• 4 Granny Smith apples , peeled, diced into 1.25cm cubes, 6 cups (Note 1)
• 2 tsp cornflour/cornstarch (thickens sauce)
• 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"), butter best (Note 3)
• 1 egg , whisked
• Cream filled version:
• 2 batches Stabilised whipped cream OR stiff whipped cream (Note 3)
• Optional serving extras:
• 1 batch Whipped cream for dunking - for easy option (Note 4)
• Icing sugar / powdered sugar , for dusting (optional)

Instructions

1. Filling - Put apples in a large saucepan. Toss with cornflour. Add everything else. Cook on medium to medium-high heat, stirring regularly, for 5 minutes. Apple should be softened but not mushy or losing shape, with some but not too much caramel.
2. Cool - Spread the filling on a large plate then let it fully cool. (Note 5)
3. Line a large cutting board or upside down tray with baking/parchment paper.
4. Make turnovers - Working one puff pastry sheet at a time, barely thawed, cut into 4 squares (12.5cm/5"). Brush 2 sides with egg, then pile filling on the egg brushed side. Avoid using sauce, soaks base and if it leaks onto edge it will not seal. (Save leftover sauce & apple for pancakes, french toast, ice cream etc!)
5. Wrap - Fold over, seal with fork dipped in flour (prevents sticking to pastry). Transfer to paper lined cutting board.
6. Refrigerate for 20 minutes (cold = better puffing).
7. Preheat oven to 200°C/400°F (180°C fan).
8. Bake 25 min - Slide the paper with the turnovers on it onto a large baking tray. (Note 6 for why) Brush turnovers with egg. Stab 3 times. Bake 25 minutes or until golden.
9. Serve warm, dusted with icing sugar and whipped cream for dunking.

Cream filled option

Transfer turnovers to a cooling rack. Fully cool. Split seam side open with knife. Pipe in cream. EAT!

Notes

1. Apples - Granny Smith apples are my favourite apple option. Good balance of tartness with sweet, and they hold their shape. Most red apple varieties will break down more so you end up with a compote inside (which makes base soggy), and are sweeter. Also, not recommended to make this without pre-cooking apples.

2. Butter puff pastry is tastier than oil based puff pastry. Tip: Use barely thawed. Much easier to handle! When it's fully thawed, especially on hotter days, they get too sticky and floppy. Nightmare to handle!
Standard size of puff pastry sheets here in Australia is 25cm/10" squares.

3. Cream filled apple turnovers - Best to use stabilised whipped cream which has more structure than plain whipped cream which is so light and airy, it squirts out everywhere the moment you bite into it. Also you need to eat immediately because plain cream starts weeping within 15 minutes or so. Stabilised whipped cream will hold its shape for 24 - 36 hours. Super easy to make, recipe here!

4. For an easy version of everybody's favourite cream + apple turnover option, just serve with cream for dunking. You'll only need one batch (1 cup) of whipping cream (doubles in volume).

5. Don’t use bowl, apple sweats and drops too much liquid.

6. Tip - Don't bake on the tray you put in the fridge (if that's what you used). The tray gets too cold and takes too long to heat up so the base of the turnover doesn't cook through properly. It's easy to transfer.

7. Storage - Non cream filled turnovers will keep for 3 days, recommend baking to freshen up. Cream filled will last 24 - 36 hours in the fridge as long as you use stabilised whipped cream. If you fill with plain whipped cream, best to eat immediately (plain whipped cream will start weeping within half an hour)

Source: RecipeTinEats