Classic Apple Turnover
Alejandro Luna, Sonoma Baking Company
An Aussie favourite that brings back childhood memoires with every bite. The tartness of green apple is gently balanced with notes of cinnamon and a sweet creamy custard. Folded-up inside 100% whey butter Pepe Puff Pastry, the Classic Apple Turnover is baked to perfection, and mouth-wateringly tasty.
Makes 12-15 portions
Ingredients
Apple Filling
1 tbsp Brown Sugar
7 tbsp Caster Sugar
1 tsp Ground Cinnamon – Spice Zen
2 Green Apples, diced – Kurrawong Organics
1 tbsp Lemon Juice – Fanelli Organics
1 tbsp Pepe Saya Unsalted Cultured Butter – Pepe Saya
Custard
4 tbsp Corn Starch
1 Egg – Farmer Rod’s Free Range
2 Egg Yolks – Farmer Rod’s Free Range
2 tbsp Pepe Saya Unsalted Cultured Butter – Pepe Saya
1 ½ cups Milk – Country Valley Dairy
6 tbsp Sugar
Pastry
2-3 sheets Sonoma Artisan Sourdough Bakers x Pepe Saya Puff Pastry
Method
Apple Filling
1. In a saucepan, slowly heat caster sugar until caramelised and amber in colour
2.Gently stir in the Pepe Saya Unsalted Cultured Butter until well combined.
3. Add the diced apples and stir until coated. Then sprinkle cinnamon, lemon juice, and brown sugar to the mixture.
4. Continue to sauté until apples are translucent and light brown in colour.
Custard
1. Mix milk and sugar together in a saucepan and slowing bring to a boil.
2. In a separate bowl, combine the eggs and the corn starch.
3. Once the milk has come to a boil, temper the milk into the egg mixture by ladling spoonful at a time while stirring consistently.
4. Once tempered, pour the mixture back into the pot and continue to cook until thickened and glossy.
5. Remove the saucepan from the heat and add the Pepe Saya Unsalted Cultured Butter, mixing until melted and well combined.
6. Store in an airtight container and refrigerate until use.
Assembly
1. Remove the Pepe Saya x Sonoma Puff Pastry Sheets from the freezer and allow rest.
2. Once the puff pastry sheets have been thawed, lightly flour a clean surface, and use a rolling pin to rollout the sheets to an even 2mm thickness. Try to maintain the rectangle shape of the pastry.
3. Cut the puff pastry sheet to the desired shape and size, it can be squares or circles based on preference.
4. Using a piping bag or a spoon and place a small amount of custard in the centre of the pastry portion followed by double the amount of apple filling.
5. Fold over your pastry to create a pocket in which the fillings are enclosed. A small amount of water will help the edges of the pastry stick together.
6. Place apple turnovers on a baking tray and egg wash their tops. **option to add a topping like sliced almonds or rock sugar for decoration.
7. Place a piece of baking paper on top of the turnovers followed by another tray and bake at 190 C° fan-forced for 25 minutes. Remove the tray from the top and bake for another 5-7minutes or until golden brown.
Classic Apple Turnovers can be stored unbaked in the freezer. Ensure each Classic Apple Turnover is individually wrapped to avoid sticking and becoming icy. Classic Apple Turnover can then be removed and placed directly into a pre-heated oven as/when required.
This recipe is presented in partnership with Smeg Australia.