Apple and Almond Turnovers are such a easy recipe that is a popular snack and dessert any time of year. These can be served hot or cold with everything from ice cream to hot custard or even on their own. I often pack these in a picnic for that surprise energy boost everybody often needs.
I make these turnovers in advance and in bulk and serve some on the day but freeze the rest. Just prepare them up to the egg wash stage but don’t apply it. Wrap them in greaseproof/parchment paper and in airtight bags or container and pop in the freezer. Don’t thaw the Apple and Almond Turnovers but cook from frozen. Place on parchment lined tray and lightly egg wash them. Bake in the oven for 200C/400F/Gas Mark 6 for 20 – 25 minutes or until the pastry has risen and golden brown.
They are called turnovers due to when making them, you turn over one half onto the other. In Italy they are called panzarotto or panzerotto. It is believed that they originated during an epidemic in St Calais in France in the 17th Century. Where ever you look the turnover exists. Whether it be a Pasty in Cornwall, an Empanada in South America or a patty is Asia. One bonus is that they can be both savoury and sweet.
Apple and Almond Turnovers
Ingredients
- 560 g apples granny smith or similar
- 455 g puff pastry normally 2 sheets
- 1 tbsp unsalted butter
- ¾ tsp ground cinnamon
- 60 g brown sugar
- 1 pinch salt small
- 1 large egg free range/beaten
- 1 tbsp cream water
- 60 g powdered sugar
- 50 g flaked almonds
Instructions
- Place a saucepan over a medium heat and add the unsalted butter.1 tbsp unsalted butter
- Once melted, add the apple pieces and cook until the have softened, normally around 5 minutes. Stir frequently to avoid it catching.560 g apples
- Once soft, reduce the heat to low and add the cinnamon, sugar and salt and cook for 3 – 4 minutes or until the apples are caramelised.¾ tsp ground cinnamon, 60 g brown sugar, 1 pinch salt
- Turn off the heat and put to one side to cool.
- Lightly dust a work surface with flour and place one of the sheets of pastry. Using a floured rolling pin roll the pastry until it is level in height and 12×12 inches.455 g puff pastry
- Using a sharp knife cut the pastry into quarters. Each piece will become an Apple Almond Pastry.
- Spoon the cold apple filling onto on half of each of the pastry going from one corner diagonally to the other leaving a border of about ½ inch/12mm. In effect you are filling a triangle of the square as the other triangle half will be folded over the filling to form the pastry shape.
- Add the egg and a tbsp of tap water and beat to mix. Use the egg mixture to lightly brush along the border and fold the pastry over the filling and gently press down so the borders of top and bottom meet. Use a fork to gently crimp the edges creating a better seal.1 large egg
- Repeat with the remaining quarters and then repeat with the second sheet of puff pastry.
- Line a baking tray or two with greaseproof/parchment paper and place the completed pastries leaving at least an inch between them. Using a very sharp knife make 2 incisions in the top of each pastry for steam to escape.
- Pop the pastries into the fridge to chill for 15 minutes. This helps prevent them from splitting.
- Preheat the oven to 200C/400F/Gas Mark 6.
- When ready to cook and the oven has reached temperature, place the tray(s) into the oven and bake for 20 minutes or until the pastry has risen and turned golden brown.
- Remove from the oven and put to one side for now.
- In a small bowl add the powdered sugar and a tbsp of the cream at a time and stir until it has thickened. Drizzle of the still warm pastries and then sprinkle almonds. As the sugar sets, the almonds will stick to the pastry.1 tbsp cream, 60 g powdered sugar, 50 g flaked almonds