"If you’re not much of a baker or dessert maker, this sweet apple pastry recipe is for you. It’s got all the flavours and textures of apple pie but requires only dubious skills and takes a fraction of the time, especially if you buy the puff pastry instead of making it yourself. If you can’t find pink lady apples, granny smiths will do just fine." Poh Ling Yeow, Poh & Co.

Makes
8

Preparation

20min

Cooking

20min

Skill level

Easy
By
Average: 3.2 (534 votes)
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Ingredients

  • 2 sheets (20 cm squares) butter puff pastry
  • 2 pink lady apples, peeled, cored and thinly sliced
  • 60 g cold unsalted butter
  • ground cinnamon, to taste
  • 60 g (¼ cup firmly-packed) brown sugar
  • pinch of fine salt
  • 1 egg, lightly beaten
  • 4 tbsp raw sugar (heaped) 
  • ice-cream or crème Chantilly, to serve

 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Preheat a fan-forced oven to 190ºC. 

Slice each piece of pastry in half so you have 4 long rectangles. Place half a sliced apple on one side of each piece of pastry, slanting and overlapping them so they sit as flat as possible. Cut the butter into 4 thin slices and lay one piece over each of the sliced apples. Sprinkle with the cinnamon, brown sugar and a small pinch of salt. Fold the pastry over the apple mixture and press down on the edges with a fork, making sure the two layers are sealed well. Place the turnovers on a baking paper-lined baking tray, brush with the beaten egg and sprinkle generously with the raw sugar. Bake for 20 minutes or until the pastry is a deep golden and beautifully puffed up. Serve warm with vanilla ice-cream or crème Chantilly.

 

Note

• Crème Chantilly is simply cream whisked or stirred with 10 per cent of the cream’s weight in icing sugar and a dash of vanilla extract. It’s a great for balancing out intense flavours and providing moisture.

 

 This recipe is from Poh & Co.