• Bakery-style apple turnovers (Adam Liaw)Source: Adam Liaw

These retro classics are great sweet option for no-fuss entertaining, using ready-made puff pastry. You’ll just need to whip the cream and make the apple puree.






Skill level

Average: 3.4 (19 votes)


  • 4 Granny Smith apples, peeled and cut into 1 cm cubes
  • 110 g (½ cup) sugar
  • ½ lemon, juiced
  • 2 sheets butter puff pastry
  • 1 egg yolk, beaten with a little milk
  • 300 ml thickened cream
  • 30 g (¼ cup) icing sugar mixture, plus extra to dust
  • 1 tsp vanilla extract

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.


Chilling/freezing time: 40 minutes

  1. Combine the apples, sugar and lemon juice in a small saucepan and cook for about 10 minutes or until the apples are just slightly softened. Remove from the heat and allow the apple mixture to cool.
  2. Preheat the oven to 220C˚C.
  3. Cut each sheet of puff pastry into 4 circles approximately 13 cm in diameter. Place the pastry circles on a baking paper lined baking tray and place a large spoonful of apple filling on one side of each. Fold over the circles (do not press to seal) and brush the top of each with beaten egg. Bake the pastries for about 20 minutes or until golden and puffed. Set aside to cool to room temperature.
  4. Whip the cream, icing sugar mixture and vanilla together until firm peaks form. Transfer to a piping bag fitted with a star nozzle and refrigerate until needed.
  5. To fill the turnovers, separate the open edge of the turnovers and pipe in the cream. Dust with icing sugar and serve immediately.

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.