Apple turnovers - with cream filled option!

Name: Apple turnovers - with cream filled option!
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 4 G ranny 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; 2 square puff pastry sheets ( (25 cm/10"), butter best (Note 3)); 1 egg (, whisked); 2 batches Stabilised whipped cream OR stiff whipped cream ((Note 3)); 1 batch Whipped cream for dunking ( - for easy option (Note 4)); Icing sugar / powdered sugar (, for dusting (optional))

Recipe video above. There's nothing like a fresh homemade Apple Turnover! The flavour of the filling is so much better than store bought. While I adore the sentiment of cream filled turnovers, these days I tend to serve warm turnovers with cream for dunking. Easier and faster, plus the turnovers

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Apple turnovers - with cream filled option!

Foto: RecipeTin Eats

Bahan-bahan

8 porsi

4 G ranny 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
2 square puff pastry sheets ( (25 cm/10"), butter best (Note 3))
1 egg (, whisked)
2 batches Stabilised whipped cream OR stiff whipped cream ((Note 3))
1 batch Whipped cream for dunking ( - for easy option (Note 4))
Icing sugar / powdered sugar (, for dusting (optional))

Langkah-langkah

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.
Cool - Spread the filling on a large plate then let it fully cool. (Note 5)
Line a large cutting board or upside down tray with baking/parchment paper.
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!)
Wrap - Fold over, seal with fork dipped in flour (prevents sticking to pastry). Transfer to paper lined cutting board.
Refrigerate for 20 minutes (cold = better puffing).
Preheat oven to 200°C/400°F (180°C fan).
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.
Serve warm, dusted with icing sugar and whipped cream for dunking.
Transfer turnovers to a cooling rack. Fully cool. Split seam side open with knife. Pipe in cream. EAT!