baking | sweet treats

Apple Turnovers for a Delicious and Frugal Dessert

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Dessert or lunchbox treat, these apple turnovers are sure to please. They are also a great way to use up floury apples.
Charlotte with apple stuffing and tea

I stole this idea from a friend.

I’ve been baking apple turnovers, she said. And I thought, what a good idea, I’m going to do that too.

Apple turnovers make a super easy dessert, an indulgent breakfast or an afternoon treat.

You can make the apple filling from scratch and I share how I like to stew apples in the recipe below.

But you can also use tinned apples – there are no food snobs here!

With some tinned apples and frozen puff pastry, you can have this dessert in the oven in a matter of minutes!

If it’s early Sunday morning and there’s been a night before, I use tinned apples. Everyone is happy. I can throw these in the oven in minutes and crawl back into bed and we all enjoy a bit of a special Sunday breakfast (the kids have yet to embrace the idea of brunch, no matter how hard I try to sell it).

Even so, making the apple filling from scratch only takes a few extra minutes. You can either leave the apples raw and spoon the chopped apples straight onto the pastry or you can stew them.

To stew the apples, peel and chop your apples and throw them in a pan with a little water. Add sugar or honey to taste. Cinnamon makes a nice addition too. Cook them until they are done to your liking.

Change things up by adding a few sultanas or berries when in season or swap the apples with pears or tinned peaches – this frugal dessert is flexible!

Cut the thawed puff pastry into 4 squares and dollop the apple filling on top. Fold the pastry over, brush with a little milk and sprinkle with sugar. Bake until golden and serve.

For something a little extra special, try caramel apple turnovers. Caramelise the apples by adding a little butter to the sugar. All good things come from combining butter and sugar.

Here’s our favourite way to caramelise apples: with cardamom and slivered almonds – yum!

Yield: 8 turnovers

Easy Apple Turnovers

Apple turnover recipe

These easy apple turnovers make a quick and easy dessert or special afternoon tea.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 2 sheets of puff pastry, thawed
  • 4 apples, peeled, cored and chopped
  • sugar or honey to taste + some for sprinkling
  • cinnamon
  • 3 tbsp. milk or beaten egg

Instructions

  1. Preheat oven to 200°C. Line a baking sheet with baking paper.
  2. Combine apples, sugar and cinnamon to taste.
  3. You can either leave raw and bake as is, or stew the apples. To stew, add a tablespoon of water or so to stop the apples catching and burning on the bottom and stir apples over low heat until soft to your liking.
  4. Cut the pastry sheet into four squares.
  5. Spoon 1/8 of the apple filling into the middle of the squares and fold corners over to form a triangle.
  6. Press edges together with your fingers or a fork to seal.
  7. Place turnovers on a tray. Brush tops with milk or egg and sprinkle on extra sugar and cinnamon.
  8. Bake for 25 minutes or until pastry is golden.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 110Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 31mgCarbohydrates: 19gFiber: 2gSugar: 12gProtein: 2g

Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Apple turnovers with black tea

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3 Comments

  1. Hello, Can you freeze these after cooking them? I would like them for my son’s school lunches.

    1. I’m think I g they might go soggy defrosting in the lunchbox. You can freeze them, but I would reheat them from frozen in the oven. If you make them, they will keep in the fridge for a few days for lunch boxes. You could freeze just one as an experiment and see how it goes. If it does go soggy, you could just put it in the oven. If it doesn’t you’ll know it will work well for lunch boxes. If you try it, let me know.

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