Apple Turnover

Apple Turnover

These apple turnovers combine handmade puff pastry, vanilla crème pâtissière, and fresh apples for a stunning apple dessert. 

Using a latticed pastry wheel, which is easy to use, the apple turnover is finished with a beautifully simple lattice top that adds an elegant touch to the dessert.

Although making the puff by hand takes a little bit of time – it results in a pastry that is much more buttery and flakey than anything shop-bought!

Be sure to watch the full video on making puff pastry so you can perfect it. 


 


 

Ingredients


Puff Pastry
 1 Batch of Classic Puff PastryOnly Perform 3 Single Turns
Créme Pâtissière
 300 g Whole Milk
 1 Fresh Vanilla Pod
 45 g Caster/White Sugar
 75 g Egg Yolks
 27 g Cornstarch/Cornflour
 25 g Unsalted Butter
 Pinch of Fine Sea Salt
Apple Filling
 4 Medium ApplesBraeburn or Pink Lady
To Finish
 Egg Wash1 Whole Egg, Whisked
 Marmalade Jam
Equipment

Method


Puff Pastry
1

To start, we need to prepare the 'Classic' puff pastry recipe from Puff Pastry 101. The only change that we are going to make it to perform 3 single folds rather than 6. 6 single folds will create too much 'puff' for this type of dessert.

2

Once you have performed the 3 single folds, chill the dough while you prepare the other elements of the dessert. 

Créme Pâtissière
3

Scrape the beans from the fresh vanilla pod (or just use 1 Tbsp of vanilla bean paste), and place these into a medium pan along with the milk. Place this onto a medium-low heat, stirring occasionally. 

4

Meanwhile, add the egg yolks, sugar and salt to a medium bowl and whisk for 30 seconds, until thick. 

5

At this point, the milk should be steaming. Slowly pour it over the egg yolk mixture, whisking to combine.

6

Pour the entire mixture back into the pan and place it onto a medium low heat.

7

Whisk constantly until it starts to boil, then continue to cook for 1 minute.

8

Immediately remove it from the heat and pass it through a fine mesh sieve, placed over a medium bowl.

9

Add in the butter and whisk to combine until smooth. Note - this créme pâtissière is a little thicker than usual just so it holds itself during the bake. Typically I would use just slightly less cornflour (about 24g). 

10

Cover the surface with clingfilm and refrigerate it for 2 hours.

Assembly
11

Remove your chilled puff pastry from the fridge and then roll it out into a long rectangle, roughly 28cm/11" wide and then as long as you can get really! You want it to be roughly 5mm/0.2" thick but don't panic too much about this - if you roll it too thick it will just puff up a little more! 

12

Trim the rectangle to get rid of any rough edges, so that you are left with a completely even rectangle. Then split the dough in half, lengthways, you should be left with two long strips of dough, each about 12cm wide. Place one onto a tray and into the fridge. 

13

With the other piece of dough, hold one end with your hand, then use a lattice pastry wheel to firmly cut the dough. The roller does require some pressure to cut through the dough (and you can only roll over it once!) so don't be shy to really press hard. 

14

You should be able to use your fingertips to now gently spread apart the dough, revealing the latticed pattern. If the cutter didn't quite cut some of the holes, just use a sharp knife to score along the lines. Place this on a baking tray and into the fridge. 

15

To prepare the apples, core them, then peel the skins off. Cut them in half, then using a sharp knife or a mandolin, cut thin slices. Place these into a bowl, tossing them with a squeeze of lemon juice to stop them browning. 

16

Remove the pastry cream from the fridge and place it into a bowl. Use a hand whisk to whisk until the mixture becomes smooth again, then scoop it into a piping bag. 

17

Take the non-latticed puff pastry from the fridge and place it onto a very lightly floured work surface (this will stop it from sticking)

18

At this point, you can either make one long apple turnover, as a centre piece for a dinner party, or cut it in half to make two smaller ones. Depending on how you rolled the dough you might even get three! 

19

Pipe the pastry cream onto the base of the pastry leaving a gap around the edges, then lift the slices apples directly on top. 

20

Egg wash the outer edges of the pastry, then remove the latticed puff pastry from the fridge and carefully lift this lift this over the top.

21

Use your hands to press the latticed pastry firmly into the pastry underneath, gluing them together. Then use a sharp knife, or a bench scraper to trim away the excess pastry and make a nice, neat rectangle. A bench scraper is ideal as you can press this firmly into the dough, trimming it, whilst also sealing the two doughs together. Carefully lift the pastry onto a tray lined with parchment or a silicon mat - be careful when doing this (ideally, use a cake lifter or something flat) otherwise the latticed pastry might detach from the bottom as you move it. 

22

At this point, you want to chill the entire pastry one more time, about 15 minutes in the freezer or 30 minutes in the fridge, while you pre-heat the oven to 175C/345F Non-fan assisted. 

23

Once chilled and the oven is ready, egg wash the top of the pastry (you can sprinkle on some demerara or turbinado sugar for some texture if you want) then bake in the centre of the oven for around 60-70 minutes, or until the pastry is a deep golden colour. 

24

Once baked, remove it from the oven and lift it onto a wire rack to cool. Warm up a few tablespoons of marmalade jam with a splash of water in a saucepan to create a syrup, which you can brush over the pastry while it is still warm. This is best served fresh from the oven. If you want to make it ahead of time, you can freeze the pastries and keep them in the freezer before baking them, they will just need a little longer to cook. 

Ingredients

Puff Pastry
 1 Batch of Classic Puff PastryOnly Perform 3 Single Turns
Créme Pâtissière
 300 g Whole Milk
 1 Fresh Vanilla Pod
 45 g Caster/White Sugar
 75 g Egg Yolks
 27 g Cornstarch/Cornflour
 25 g Unsalted Butter
 Pinch of Fine Sea Salt
Apple Filling
 4 Medium ApplesBraeburn or Pink Lady
To Finish
 Egg Wash1 Whole Egg, Whisked
 Marmalade Jam
Equipment

Directions

Puff Pastry
1

To start, we need to prepare the 'Classic' puff pastry recipe from Puff Pastry 101. The only change that we are going to make it to perform 3 single folds rather than 6. 6 single folds will create too much 'puff' for this type of dessert.

2

Once you have performed the 3 single folds, chill the dough while you prepare the other elements of the dessert. 

Créme Pâtissière
3

Scrape the beans from the fresh vanilla pod (or just use 1 Tbsp of vanilla bean paste), and place these into a medium pan along with the milk. Place this onto a medium-low heat, stirring occasionally. 

4

Meanwhile, add the egg yolks, sugar and salt to a medium bowl and whisk for 30 seconds, until thick. 

5

At this point, the milk should be steaming. Slowly pour it over the egg yolk mixture, whisking to combine.

6

Pour the entire mixture back into the pan and place it onto a medium low heat.

7

Whisk constantly until it starts to boil, then continue to cook for 1 minute.

8

Immediately remove it from the heat and pass it through a fine mesh sieve, placed over a medium bowl.

9

Add in the butter and whisk to combine until smooth. Note - this créme pâtissière is a little thicker than usual just so it holds itself during the bake. Typically I would use just slightly less cornflour (about 24g). 

10

Cover the surface with clingfilm and refrigerate it for 2 hours.

Assembly
11

Remove your chilled puff pastry from the fridge and then roll it out into a long rectangle, roughly 28cm/11" wide and then as long as you can get really! You want it to be roughly 5mm/0.2" thick but don't panic too much about this - if you roll it too thick it will just puff up a little more! 

12

Trim the rectangle to get rid of any rough edges, so that you are left with a completely even rectangle. Then split the dough in half, lengthways, you should be left with two long strips of dough, each about 12cm wide. Place one onto a tray and into the fridge. 

13

With the other piece of dough, hold one end with your hand, then use a lattice pastry wheel to firmly cut the dough. The roller does require some pressure to cut through the dough (and you can only roll over it once!) so don't be shy to really press hard. 

14

You should be able to use your fingertips to now gently spread apart the dough, revealing the latticed pattern. If the cutter didn't quite cut some of the holes, just use a sharp knife to score along the lines. Place this on a baking tray and into the fridge. 

15

To prepare the apples, core them, then peel the skins off. Cut them in half, then using a sharp knife or a mandolin, cut thin slices. Place these into a bowl, tossing them with a squeeze of lemon juice to stop them browning. 

16

Remove the pastry cream from the fridge and place it into a bowl. Use a hand whisk to whisk until the mixture becomes smooth again, then scoop it into a piping bag. 

17

Take the non-latticed puff pastry from the fridge and place it onto a very lightly floured work surface (this will stop it from sticking)

18

At this point, you can either make one long apple turnover, as a centre piece for a dinner party, or cut it in half to make two smaller ones. Depending on how you rolled the dough you might even get three! 

19

Pipe the pastry cream onto the base of the pastry leaving a gap around the edges, then lift the slices apples directly on top. 

20

Egg wash the outer edges of the pastry, then remove the latticed puff pastry from the fridge and carefully lift this lift this over the top.

21

Use your hands to press the latticed pastry firmly into the pastry underneath, gluing them together. Then use a sharp knife, or a bench scraper to trim away the excess pastry and make a nice, neat rectangle. A bench scraper is ideal as you can press this firmly into the dough, trimming it, whilst also sealing the two doughs together. Carefully lift the pastry onto a tray lined with parchment or a silicon mat - be careful when doing this (ideally, use a cake lifter or something flat) otherwise the latticed pastry might detach from the bottom as you move it. 

22

At this point, you want to chill the entire pastry one more time, about 15 minutes in the freezer or 30 minutes in the fridge, while you pre-heat the oven to 175C/345F Non-fan assisted. 

23

Once chilled and the oven is ready, egg wash the top of the pastry (you can sprinkle on some demerara or turbinado sugar for some texture if you want) then bake in the centre of the oven for around 60-70 minutes, or until the pastry is a deep golden colour. 

24

Once baked, remove it from the oven and lift it onto a wire rack to cool. Warm up a few tablespoons of marmalade jam with a splash of water in a saucepan to create a syrup, which you can brush over the pastry while it is still warm. This is best served fresh from the oven. If you want to make it ahead of time, you can freeze the pastries and keep them in the freezer before baking them, they will just need a little longer to cook. 

Notes

Apple Turnover