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APPLE & CINNAMON TURNOVERS

Delicious, yet so easy to make. Anyone can make these classic apple turnovers! I used 'Kawan' brand square puff pastry (bought from Village Grocer) and I would recommend getting this brand. It is easier than buying the usual bigger ones, which you have to cut and trim off the sides to get smaller squares and, it produces tender buttery layers. Quickly cooking the apples before filling the turnovers guarantees that they will be perfectly cooked, allowing you to focus on baking the pastry until it's just right.
Crispy, flaky and absolutely delicious!

Ingredients:

(Makes 3 regular sized turnovers and 2 mini ones)


  • 1 pink lady red apple, peeled, cored and cut into small cubes
  • 4 sheets of 10cm x 9.5cm frozen square puff pastries, thawed
  • 1 tbsp butter
  • 1 tbsp brown sugar
  • Pinch of ground cinnamon
  • 1/2 tsp cornstarch
  • 1/2 tsp water
  • 1/2 an egg, beaten
  • Castor sugar, for sprinkling 


  1. Preheat oven to 200°C and line a baking tray with baking paper. 
  2. Melt butter in a large skillet pan over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. 
  3. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. 
  4. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute. Remove from heat to cool slightly.
  5. Spoon apples onto the center of each squares puff pastry.
    Spoon apples onto the centre.
    Fold over from corner to corner into a triangle shape, and press edges together with a fork to seal. Place turnovers on the prepared tray, leaving about 1 inch between them.
  6. Brush the top of each turnover with beaten egg and sprinkle with a little castor sugar. 
  7. Bake in preheated oven for 20-25 mins or til the pastry becomes golden brown. Serve warm on their own or with ice cream.

Note: You could drizzle glaze over the turnovers instead of brushing with beaten egg. To make the glaze, mix together the icing sugar, milk and vanilla extract in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.

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