Apple Turnovers – handheld puff pastry pies baked with a cinnamon apple filling. Easy to make, the only question is: to fill with cream or not? There’s a case for both!!
Freshly made Apple turnovers
Apple Turnovers
If you have golden flaky puff pastry and it’s stuffed with warm cinnamon apple cubes in a syrupy caramel sauce, you can’t really go wrong whichever path you go down for serving. But – options are a good thing – because wouldn’t life be boring if we all liked the same thing? 🙂
So, today, you have a choice of Apple Turnovers two ways – classic plain or cream filled!
Cream filled Apple turnoversCream filled apple turnovers
Dunking Apple turnovers in creamClassic plain apple turnovers
Classic, plain – Served warm, fresh out the oven. Dusted with a little ice sugar to make it pretty with cream for dunking. The latter is not something you see in ordinary apple turnover recipes. In my world, I say it’s strongly, strongly recommended! Serving without is kind of like eating Apple Crumble without ice cream. You get it. 😇
Cream filled! Ah, the classic Aussie Apple Turnover. Now, here’s the thing! It’s cold – you can’t serve it warm else the cream melts. So you do lose out a bit on flavour – because warm filling tastes better than cold. But, you can’t beat the sentiment and total impracticality of biting into a giant cream filled apple turnover! Yeah, it’s messy. And we love it.
WHICH ONE I PREFER – While I have a big soft spot for cream filled turnovers, these days I tend to serve warm turnovers with cream for dunking. Easier and faster, plus the turnovers are extra good when warm!
Inside of cream filled Apple turnovers
How to make Apple Turnovers
How to make Apple Turnovers
Ingredients in apple turnovers
Here’s what you need to make apple turnovers.
