Apple Turnovers

Desserts , Baking


3 Royal Gala apples

1 tsp cinnamon

¼ cup raisins

¼ cup chopped walnuts

2 tbsp honey

60g butter

1 egg for egg wash

Rough Puff Pastry Ingredients:

250g butter

250g plain flour

125ml cold water

½ tsp salt


In a food processor place the flour, salt and butter and pulse until it resembles breadcrumbs

Add the cold water and pulse until it just comes together

Wrap in cling film and refrigerate for 20 minutes

After 20 minutes roll the dough out on a lightly floured bench to a 20 x 40cm rectangle. Fold one third in to the middle and then fold the other third in to the middle. Fold in half. Turn 90 degrees and roll out again repeating the folds. Refrigerate for 30 minutes before completing two more folds.

Leave to rest in the fridge for another 30 minutes before rolling out to 2mm thick and cutting in to 12x12 cm squares. Chill while preparing the apples

Peel, core and cut apples and place in a pot with the cinnamon, honey, raisins and butter. Cook until the apples are softened and there is no liquid left. Add the chopped walnuts and set aside to cool. Once the apples are cold the turnovers can be assembled and cooked

Preheat the oven to 200 degrees

Place a spoonful of the apple filling in the middle of each of the pastry squares. Brush the edge of the pastry squares with water, fold in half to create a triangle shape. Seal and crimp edge with a fork. Brush the pastry with an egg wash. Place on a baking paper lined tray and bake in the oven for 12-15 minutes until golden brown. Eat warm or cold!


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