Apple turnovers - with cream filled option!

1. Apples – Granny Smith apples are my favourite apple option. Good balance of tartness with sweet, and they hold their shape. Most red apple varieties will break down more so you end up with a compote inside (which makes base soggy), and are sweeter. Also, not recommended to make this without pre-cooking apples, see post for more info.

2. Butter puff pastry is tastier than oil based puff pastry. Tip: Use barely thawed. Much easier to handle! When it’s fully thawed, especially on hotter days, they get too sticky and floppy. Nightmare to handle!

Standard size of puff pastry sheets here in Australia is 25cm/10″ squares.

3. Cream filled apple turnovers – Best to use stabilised whipped cream which has more structure than plain whipped cream which is so light and airy, it squirts out everywhere the moment you bite into it. Also you need to eat immediately because plain cream starts weeping within 15 minutes or so. Stabilised whipped cream will hold its shape for 24 – 36 hours. Super easy to make, recipe here!

4. For an easy version of everybody’s favourite cream + apple turnover option, just serve with cream for dunking. You’ll only need one batch (1 cup) of whipping cream (doubles in volume).

5. Don’t use bowl, apple sweats and drops too much liquid.

6. Tip – Don’t bake on the tray you put in the fridge (if that’s what you used). The tray gets too cold and takes too long to heat up so the base of the turnover doesn’t cook through properly. It’s easy to transfer – watch the video!

7. Storage – Non cream filled turnovers will keep for 3 days, recommend baking to freshen up. Cream filled will last 24 – 36 hours in the fridge as long as you use stabilised whipped cream. If you fill with plain whipped cream, best to eat immediately (plain whipped cream will start weeping within half an hour).

Nutrition per turnover, excluding cream.