Monday, 29 September 2014

Apple Turnover


This is my last post for Little Thumbs Up before we proceed to the next theme.

I’m happy with this flaky crispy buttery crust.  The only word I could describe how I feel and that is “Accomplishing”

Yes.  I have wanted to bake Apple Turnover for a long time when I chanced upon Zoe’s post on Apple Turnover.   I’m glad that I had finally done it. 

 The most challenging part of making this flaky dough was folding the dough repeatedly for few times.  I even lost count of the number of folds I did.  I had difficulty rolling the dough into a rectangular shape, as the weather was hot; the butter in between the dough started to soften and caused the whole rolling process in the mess.   

Nevertheless, it was a really good experience.  I never expected that I could do this flaky crispy buttery crust from scratch.
I missed taking pictures while making the apple fillings.  The apple fillings itself tasted yummy.   Yes!  I managed to get Granny Smith Green Apple.  I also used baby apple puree because Zoe said it is 100% apple at least! LOL!


(Using half the recipe, I have made four equal size of apple turnovers)
-1 pound Granny Smith apples, peeled, cored, and chopped coarse
-3/4 cup sugar (reduced to 50g for half recipe)
-1 tbsp lemon juice
-1/8 tsp salt
-1/2 recipe Puff Pastry Dough, divided into two 8-ounce pieces
-1/2 cup applesauce 
-1 tsp ground cinnamon 


(1)Adjust oven rack to middle position and heat oven to 400°F or 180°C fan forced. Line rimmed baking sheet with parchment paper.

(2)Pulse apples, 1/2 cup sugar (I missed out sugar! LOL!), lemon juice, and salt together in food processor until largest pieces of apples are no larger than 1/2 inch, about 6 pulses (To avoid over-processing, I chopped the apples briefly to specified size). Let mixture sit for 5 min, then transfer to fine-mesh strainer set over bowl and let apples drain, reserving juice, until needed.
(3)Toss drained apples and applesauce together in separate bowl.

Puff Pastry Dough 
Makes about 2 pounds

-3 cups all-purpose flour
-1 1/2 tbsp sugar 
-1 1/2 tsp salt
-2 tsp lemon juice
-1 cup water, chilled

Butter Square 
-24 tbsp (3 sticks) unsalted butter, chilled
-2 tbsp all-purpose flour


(1)For the dough: Process flour, sugar, and salt in food processor until combined, about 5 secs. With food processor running, add lemon juice, followed by 3/4 cup water, in slow steady stream. Add remaining 1/4 cup water as needed, 1 tbsp at a time, until dough comes together and no flour) bits remain. 

(2)Turn dough onto sheet of plastic wrap and flatten into 6-inch square. Wrap tightly in plastic and refrigerate for 1 hr.

(3)For the butter square: Lay butter sticks side by side on sheet of parchment paper. Sprinkle flour over butter and cover with second sheet of parchment. Gently pound butter with rolling pin until butter is softened and flour is fully incorporated, then roll it into 8-inch square. Wrap butter square in plastic and refrigerate until chilled, about 1 hr.

(4)Roll chilled dough into 11-inch square on lightly floured counter. Place chilled butter square diagonally in center of dough. Fold corners of dough up over butter square so that corners meet in middle and pinch dough seams to seal.

(5)Using rolling pin, gently tap dough, starting from center and working outward, until square becomes larger and butter begins to soften. Gently roll dough into 14-inch square, dusting with extra flour as needed to prevent sticking. Fold dough into thirds like business letter, then fold rectangle in thirds to form square. Wrap dough in plastic and let rest in refrigerator for 2 hrs.

(6)Repeat the rolling and folding step twice and let dough rest in refrigerator for 2 more hrs before using.

(7)Place 2 tbsp apple filling in center of each piece of dough. Brush edges of dough with reserved juice, then fold 1 corner of square diagonally over filling.  Crimp edges of dough with fork to seal. Lay turnovers on prepared baking sheet and freeze until firm, about 15 min. Assembled turnovers can be frozen for 1 hour, then transferred to zipper-lock bag and frozen for up to 1 month. Let frozen turnovers sit at room temperature for 20 min, then bake as directed. (I didn't freeze mine at all and bake them immediately after shaping) 

(8)Combine remaining 1/4 cup sugar (I missed out sugar again! )  and cinnamon in bowl. Brush turnovers with more reserved juice and sprinkle generously with cinnamon sugar. Bake turnovers until well browned, 20 to 26 min, rotating baking sheets. Immediately transfer turnovers to wire rack and let cool slightly. Serve warm or at room temperature.

I’m submitting this post to Little Thumbs Up which is organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY.  

For September, the theme is Apple and it is hosted by Kit from i-lost in Austen


  1. Hi Amy,
    Your apple turnovers look so yummy . Love your homemade flaky pastry , they're very flaky indeed . You've done a very good job & I bet they're very tasty . Thanks again for sharing with LTU . Truly appreciate it & glad to know your blog via LTU too . Have a nice week ahead ;)

  2. Hi Amy,

    Isn't it funny that we are back to the basic eating baby food??? LOL!

    Glad that you like this recipe. It must be difficult rolling the puff pastry in Singapore weather but you did yours very well. I actually did mine when I was warmer in Melbourne and keep popping the pastry to cool as I was rolling it. Therapeutic? You think... hee hee :p


  3. That looks lovely! I can see the layers! The first time I made puff pastry it was so bad I can't even roll out the pastry!

  4. Hi Amy,
    The process of your making of puffastry looks neat and tidy.
    Most important of all your apple turnover look fabulous.
    Thanks for sharing this to LTU!
    Looking forward to your next post for LTU -pumpkin!