Apple Turnovers with Sugar Crust

These apple turnovers are for Jim. Or because of Jim! 

It’s All Montreal’s Fault

We were in Montreal recently, and no visit is complete without several visits to Olive et Gourmando, a great bakery/cafe/lunch spot in the city.  Fresh baked goods, amazing vegetarian and rustic meals, all in a great relaxed, cozy atmosphere.  Jim is totally enthralled with their apple turnovers.  This last visit was no exception.  I bit the bullet and took a bite to see if I could replicate it at home.  Just a straightforward tender puff pastry with a classic apple pie filling.  But what got me was the crunchy sugary exterior.  This is what I would focus on.

The only reason I could take on this project though, is thanks to Le Marquis Bakery, just down the cobblestoned street from Olive et Gourmando.  They make the most sublime croissants, pastries, breads, etc, and puff pastry, and all gluten free!! Yep, puff pastry that is both gluten free and perfectly layered and light.  Their croissants have a lightness I have not been able to find elsewhere thus far.  And even better, they ship their products, so I can have croissants in my world again!!  So I brought home several packages of puff pastry, and a bag of croissants, which are now in the freezer for future croissant indulgences.

Method

Really, this is such a straightforward apple turnover recipe.  Apple Turnovers are really just another name for hand pies.  But using puff pastry instead of pie pastry.  I actually find the texture of a turnover more appealing. You can whip these up in no time, just allow some chill time for the pastry to set and maintain its shape before heading into the oven.

Fillng:  A couple of chopped apples (choose your favourite firm apple) sautéed in butter, and then stirred with cornstarch, brown sugar, all the aromatic autumn pie spices, and a splash of apple cider vinegar.  Let it cool before using on the tender puff pastry (you don’t want the heat of the recently cooked filling to melt the butter in the many layers of pastry.  In fact, feel free to make these the day before and chill in the fridge till needed. Just bring the filling to room temperature before using.

Pastry: Working on a chilled surface like marble or granite will definitely help keep the pastry from getting too warm.  Or else, work fast.  You want to roll it out to a 10 x 15 inch rectangle. Some pastry will be in a rectangle which will require very little rolling to achieve this dimension.  If your pastry is pretty thin to begin with and you don’t think you can get it to stretch out to the required dimension, feel free to use a second sheet of pastry.  Try to ensure that the pastry doesn’t get any thinner than 1/6 to 1/4 inch thick.

Egg Wash: Here’s my trick to get more flavour onto the pastry.  You will need an egg wash both for the glue to hold the triangles together, and also to paint the outside of the pastry.  So, place and egg and a splash of water in a measuring cup.  Add 1/2 tsp of cinnamon.  And if you have a wand frother, froth away to get the cinnamon evenly dispersed throughout the egg.  This ensures that there are no clumps of cinnamon.  Of course, if you don’t have a wand frother, just use a small whisk and whisk vigorously!

Assembly

The pastry is cut into six 5 inch squares.  Fill one side with two heaping tablespoons of the cooled filling.  Or divide the filling evenly into 6 amounts. Use the egg wash to paint the edges of two sides.  Take the opposing corner, and fold over to meet the first corner.  Press down gently, and then use the tines of a fork to seal the edges.  Transfer the pastries to a parchment lined baking sheet.  From here they should go to the fridge for the time the oven takes to warm up to 400F.

Then use a knife to cut vent holes in each pastry.  Use a pastry brush to evenly brush the exteriors of the pastries with the egg wash.  Now comes the best part.  Sprinkle a GENEROUS amount of turbinado sugar evenly over the entire pastry.  You’ll probably at least 1 tablespoon per pastry.  Pop the baking sheet into the oven and bake for 25-30 minutes, or until golden brown and puffed up.  Let them cool on the baking sheet set onto a cooling rack.  Once cooled somewhat, say 15 minutes, then transfer the apple turnovers themselves to the cooling rack to cool down even more.

Glaze?

Seriously, I don’t think these apple turnovers need any glaze.  The sugar coating deserves to stand on its own without competition.  It’s just so crunchy and has that caramel like flavour of brown sugar. But if you really want some glaze, just combine icing sugar with a splash of apple cider and milk till it’s the consistency you like and then drizzle over the cooled turnovers.

Final Thoughts

These will keep fine for a few days in a sealed container on the counter, only ensure that they are completely cooled before storing. They can also be frozen on a baking sheet once cooled and then transferred to a freezer bag.  Thaw and reheat as described next.  Don’t refrigerate, as the moisture will compromise the puff pastry.  When ready to eat one, reheat in a toaster oven or oven at 325F for 8 or so minutes.  Don’t, please don’t, ever use a microwave, it will just turn them soggy.  These are a perfect coffee break treat, breakfast or brunch option, or even a great little dessert now that Autumn is officially here!  And yes, if you use classic, wheat flour based puff pastry, you will get even more layers than I did, so don’t let these put you off, that’s just the nature of gluten free puff pastry.

Love Jen

Here are some other fun apple and puff pastry treats that I can now make thanks to the tender and easy to use puff pastry I picked up in Montreal!

Maple Apple Frangipane Tart, Apple Almond Pastries,  and of course, here’s my favourite Apple Pie with a Cheddar and Thyme Crust, and Jim’s favourite Salted Bourbon Caramel Apple Pie.

Print

Apple Turnovers with a Sugar Crust

Easy to whip up apple turnovers filled with an aromatic apple pie filling, and dusted with a copious amount of turbinaod sugar for the best crunchy crust!

Course Dessert

Cuisine North American

Keyword apple cider, apples, cinnamon, egg wash, puff pastry

Prep Time 15 minutes

Cook Time 30 minutes

chilling time 15 minutes

Servings 6 turnovers

Ingredients

Apple Filling

• 2 tbsp butter
• 2 firm apples, peeled and 1/4-inch diced, don't choose apples that will quickly turn to mush when heated
• 3 tbsp brown sugar, packed
• 1 tsp cornstarch
• 3/4 teaspoon ground cinnamon
• 1/8 tsp ginger
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• pinch of Kosher salt
• 1 teaspoon apple cider vinegar
• 1 1/5 lb Puff Pastry, if frozen, then thaw in the fridge overnight.

Egg Wash

• 1 large egg
• 1 teaspoon water
• 1/2 tsp cinnamon
• 6 tbsp turbinado sugar

Glaze, optional

• 1/2 cup confectioner’s sugar
• 2-3 tsp apple cider or juice
• pinch of salt

Instructions

Apple Filling, can be made in advance and chilled.

1. Heat a medium skillet over medium heat. Add butter and swirl it around to melt. Add the chopped apples and cook, stirring frequently, until just softened, about 8 minutes. Reduce heat to medium-low. Stir in the brown sugar, cornstarch, cinnamon, ginger, cloves, nutmeg and salt. And then stir in apple cider vinegar. Remove from heat and let filling cool to room temperature.

Assemble

1. Pull out the puff pastry from the fridge.

2. Place an oven rack in the centre position. Preheat oven to 400F. Line a rimmed sheet pan with parchment paper.
3. Combine egg and water in a small bowl and whisk gently. Then add the cinnamon. Either using a wand frother or a small whisk, blend to break down the cinnamon evenly into the egg. Set aside.

4. Flour a surface and a rolling pin. Unfold the pastry gently. Roll dough out to 10×15-inch rectangle. Slice into 6 squares using a pizza cutter or sharp knife and ruler.

5. Working with one square at a time, place 2 heaping tablespoons of the apple filling just off centre. Paint two touching side edges of the pastry with the egg wash. Fold dough into half to seal, pulling the opposing point over, and press down gently. Use a fork to crimp the edge. Transfer to the prepared pan. Repeat with remaining dough and filling.
6. Chill the pan of turnovers for 15 minutes. Bring back out and cut vent holes in each turnover. Brush all exposed pastry with the cinnamon egg wash. Sprinkle each turnover generously with the turbinado sugar.
7. Bake until puffed and totally golden brown, 25-30 minutes or until golden. Let the pastries cool on the baking sheet cool for 10 minutes before removing them to the rack to cool completely.

Glaze, optional.

1. In a small bowl, use a fork to whisk together confectioner’s sugar, apple cider or juice and salt. Add more juice by the 1/2 teaspoon until the desired consistency is reached. Drizzle over completely cooled turnovers. Glaze should set after 20 minutes.
2. Turnovers are best the day they are made, but will keep in an airtight container at room temperature for up to 2 days. To revive them, warm in a 325F oven for 8 or so minutes. Never use a microwave.
3. See blog post for more details and suggestions.

Recipe Notes

If your puff pastry comes in 1 lb sheets, then one sheet may be enough.  Just make sure you can roll it out to 10 x 15 without stretching it too thin.

Recipe inspired by the one found here.