Apple Turnover - The Pastry Nerd

Hey

Want to learn step by step at your time but with my support ? Sign up a masterclass and :)

Sign up a master class and learn with me new recipes and tips.

All masterclasses > Apple turnover

There are many staples to French breakfast, the most famous being, obviously, the croissant. But there is another very popular one that is often underestimated in North America: “chausson aux pommes” or as it is called here, apple turnover.

I personally prefer apple turnover to croissants. This is my favorite French pastry and I know it is for nostalgic reasons. My father used to work in a catering company, and very often, he would bring us leftover unsold items. Among them were tons of apple turnover that I would fight over with my siblings.

Even today, a warm apple turnover, with the crunchiness of its puff pastry, combined with vanilla applesauce is something I fall for every time.

For the puff pastry, we will prepare a quicker, simpler version where we will make all the folds in less than ten minutes. I call that the “good enough” puff pastry. It’s a little less flaky than the real deal, but flaky enough for us to enjoy without the trouble of waiting for hours between folds!

For the applesauce, I opted for one flavored with vanilla bean, and a bit of cinnamon but you can use any spice you fancy.

Tips to succeed when making this apple turnover

1

For the puff pastry, make sure that all your ingredients are cold when you mix them in. The temperature will make it easier to make the folds in record time.

2

Use good quality all-purpose flour. Do not use bread flour as the more gluten the dough has, the more likely it will retract when baked.

3

Butter should also be of good quality as it counts for a good amount of the pastry. I recommend using European-style butter

4

Don’t forget to flour your bench and the dough as you are making the folds. Add more flour if your dough starts to stick to the bench.

5

Let your dough rest in the fridge after the folds for about one hour. This is to let the gluten “relax” and allow for rolling it out thin.

6

For the applesauce: Make sure to cut your apples in small cubes to make it easier for them to absorb the butter and sugar.

7

Keep stirring as you are cooking your apples. The apples have been properly cooked when there is no more liquid in the pan. We don’t want to caramelize them but rather “confit” them. That’s why they are cooked at a low temperature.

8

I use pink lady apples, as I prefer their taste in an apple turnover.

Apple turnover

5 from 2 votes Print Recipe Pin Recipe Prep Time 3 hours hrs

Ingredients

Puff pastry

• 250 g All purpose Flour (1 1/2 cups)
• 200 g Unsalted Butter (1 cup)
• 5 g salt (1 tsp)
• 120 mL water

Applesauce

• 700 g apples peeled, without the pit (approx 6 apples)
• 70 g butter
• 50 g Brown sugar
• 1 tbsp lemon juice
• 1 tsp cinnamon
• half a vanilla bean ( or 2 tsp of vanilla extract

Instructions

Puff pastry

• Make sure all your ingredients (except flour) are cold (fridge temperature) before starting. Cut your butter into small two-centimeter cubes. Mix all ingredients with your hands or the flat beater of your stand mixer.Mix just enough to make disappear the dry bits of flour at the lowest speed (should take a minute). Do not overmix; you should still see big chunks of butter.
• Flour your bench and your dough. Spread your dough to give it the shape of approximately a 45x15 cm (18x6 inches) rectangle.
• Make a simple fold also called letter fold—the dough is folded in thirds, as you would do for a letter that you’d place in an envelope: step 1
• Step 2
• Voila
• Rotate the folded dough 90 degrees to your right. Spread the dough like a rectangle again and repeat the fold. You have to make at least four letter folds, five if you can. If the dough resists too much, stop folding and let the dough rest for at least 20 minutes in the fridge before resuming. Always rotate in the same way. Make the folds as quickly as possible while the dough is cold. Once the dough starts to heat up, the butter might start leaking. Cover the dough with saran wrap and let it rest in the fridge for at least an hour. In the meantime, make the applesauce.

Applesauce

• At medium heat, melt butter in a pan. Once melted, add sugar and stir. Add your apples, previously cut into small cubes, to the pan with a tsp of cinnamon and half a vanilla bean. Cook at high heat for two to three minutes, and then reduce the heat to low to let them simmer in the pan. Cook them on low heat for 25-30 minutes. At the end, your apples should be softened; the liquid in the pan should have been completely absorbed by the apples.Use a hand mixer to puree your apples into applesauce. Let the applesauce cool down to room temperature.

Apple turnover assembly

• Spread your puff pastry dough until it is two millimeters thin. Using a bowl and a very sharp knife, cut circles of puff pastry. Stack the leftover puff pastry that cannot be cut in a circle and roll them out until you can cut circles again. You should get six to seven circles of puff pastry. Dip a brush in water; dampen the edges of your dough(that will help close it). Fill with 1 ½ tbsp. of applesauce (make sure to not overfill the pastry). Close the puff pastry onto itself. Brush your apple turnovers with egg yolk. Let them rest in the fridge for 20 minutes. In the meantime, preheat your oven at 360°F(180°C).Before baking the apple turnover, you can make patterns using a lame or a very sharp knife on it. Use a toothpick to pick the dough. This will prevent the puff pastry from exploding while cooking. Bake for 30 minutes. It’s better to eat them warm. I enjoy them for breakfast with tea!

Post navigation

Previous: French CrêpesNext: Pistachio and vanilla mousse cake 5 3 votes Article Rating Subscribe Login Notify of new follow-up comments new replies to my comments Label {} [+] Recipe Rating Recipe Rating Name* Email* Website Label {} [+] Recipe Rating Recipe Rating Name* Email* Website 7 Comments Oldest Newest Most Voted Inline Feedbacks View all comments Sherri 3 years ago

These are so good and a lot of fun to make! I was on vacation and the climate was warm and humid, but the pastry still turned out perfect.

0 Reply Said Author Reply to Sherri 3 years ago

Thanks for your nice comment Sherri. So happy it worked out for you!

0 Reply Ellie 3 years ago

Lovely recipy! The turnovers taste so good! And they turned out so flaky- all because of your detailed description. Is it possible to make the dough one day in advance?

0 Reply Said Author Reply to Ellie 3 years ago

I am so glad you enjoyed them!

0 Reply Said Author Reply to Ellie 3 years ago

Yes you can make the dough one day in advance 🙂

0 Reply Ellie Reply to Said 3 years ago

Wow! You are very fast! Thank you! That’ll help me a Lot!

0 Reply Ellie Reply to Said 3 years ago

Thank you! Your answer came really fastly! Making the dough in advance helped me a lot. The turnovers became as nice as the first time- full success- and my friend asked for your great recipe😄

0 Reply We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept All”, you consent to the use of ALL the cookies. However, you may visit "Cookie Settings" to provide a controlled consent.Cookie SettingsAccept AllManage consent Close

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience. Necessary Necessary Always Enabled Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.

Cookie	Duration	Description
cookielawinfo-checkbox-analytics	11 months	This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
cookielawinfo-checkbox-functional	11 months	The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
cookielawinfo-checkbox-necessary	11 months	This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-others	11 months	This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
cookielawinfo-checkbox-performance	11 months	This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
viewed_cookie_policy	11 months	The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.

Functional Functional Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features. Performance Performance Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors. Analytics Analytics Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc. Advertisement Advertisement Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads. Others Others Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet. SAVE & ACCEPT wpDiscuzInsert

We noticed you're visiting from United States (US). We've updated our prices to United States (US) dollar for your shopping convenience. Use Canadian dollar instead. Dismiss