Ahh, the humble apple turnover. It’s a delicious, flakey, jammy package that is sweet and a little tangy, the perfect portable pie. I like the portable factor. I like to think that I could, at any moment, just pick up my turnover and jet. Not that I would. But I could. I like food with options.
Over the years I have dabbled in turnovers. Whatever fruit is in season gets unceremoniously stuffed between puff pastry, drowned in sugar and baked until a golden, sugary perfection. Turnovers are like the beginner’s pie. They’re delicious and easy, and sort of frumpy looking. And easy. Did I say easy??? I’m just trying to push the easy factor in the hopes that if people know how easy they are to make then there’s more of a chance someone will make them for me and then I’ll be able to eat more turnovers (smart, right?!). My love of all things puff pastry has propelled me into the endless (and tasty) pursuit of making one amazing turnover. And now, I finally feel ready to share my take on the apple turnover with you. Full disclosure: I like to pretend I’m fancy so I secretly call these turnovers my fusion dessert. Fusion??? I know, playing a little fast and loose here, but these turnovers are grandma’s apple pie meets French palmier. The crust is crispy, and caramelized and just a little cinnamony and the filling is sweet and tart and definitely jammy.
The Best (and easiest!) Apple Turnovers
I love a good Mac. Yup, they are practically my favourite apple. I eat them until I get gut rot. And then I eat some more. I also am well aware that they are not the “ideal” pie fruit. But I love ’em in my pies. I like the way a MacIntosh breaks down and becomes saucy. Macs are sweet and delicious and I think are so lovely with cinnamon. I am an apple rebel, and frankly, my dear apple police, I don’t give a damn.
Now, before you banish me for my apple heresy, let me just say this: I don’t only use Macs in my fruit desserts. No sireee. I like to use macs along with other apples, ones whose shape holds up well and are a little bit more tart than my sweet, sweet friend. Typically I’ll use Cortland or Granny Smith or even Gala (which I used in this recipe). I like the contrast of a really mushy apple with one that is a bit firmer, plus the sweet/tart combo really works well against the sugary puff pastry crust.
Sometimes in life, you’ve gotta use sugar. In this recipe sugar plays a really important role: it acts as both the caramelizing agent as well as the crunch factor. Use a great organic cane sugar if you want (and feel slightly better about using a refined product!) You can’t skimp on the sugar here. And you’re going to feel like you’re sprinkling on way too much. But it won’t be too much. I promise.
Happy fusion desserting!