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How many turnovers would this recipe make?
With the directions given, 4 or 6, depending on how big you cut the squares. That said, you could easily cut the squares smaller and make more (cooking time would be a little less). ~Elise
At home, my grandma makes something similar which has a wounderful flaky, even puffy pastry.
1/2 pound flour
1/2 pound curd
1/2 pound butter
knead it together and put the dough in the fridge for a few hours. Cut up the apples and braise them (you can add raisins or chopped nuts if you like, we like it plain). Roll the dough out thinly. Cut the dough into squares. Drain the braised apples. Add about a spoon in the middle of the doughsquares, fold over and press the corners together. Bake until golden brown. Glaze with icing. They are best eaten warm
Can you please tell me what curd is. Are you referring to Cheese Curds?
Hi! How many turnovers does this recipe make? Thank you!!!!
I don’t recall offhand, but looking at the recipe, it seems to indicate that you make six turnover dough squares, so six turnovers would be my guess. ~Elise
I put some butter in the egg mixture and also drizzled caramel sauce on top when they were done. Absolutely delicious!!
I am hitting it big with this website lately. I have been called the best pastry chef at the office just from recipes like this one. These turnovers make you a champ, trust me!
Excellent! I used frozen puff pastry, if could have gotten any better, I would of eaten it all.Didn’t have apple sauce, but used homemade fig and strawberry jam. Hmm Hmm Good!
Why is it necessary to cook the apples before baking them? I haven’t tried this recipe yet and just want to know if this is absolutely a must.
Apples give off a lot of moisture, they also deflate a lot when cooking. So, if you cook them first, you will have a filling that isn’t as runny, and is a filling, rather than mostly air because the apples deflated. ~Elise
To seal the edges brush lightly with a beaten eggwhite, this works best. While frozen pastry can be good if you are in a bind but making homemade puff pastry really is very simple given that you follow a few simple key things.
-Use the best quality butter available My favorite is Beurremont, and 83% butterfat french-cultured butter from new england. Trust me, the butter will make a noticeable difference.
-When folding and rolling, you need to work as fast as possible to keep the butter form melting into the dough.
-In between the turns, the dough needs to be very well chilled. Most people say 30 minutes in the refrigerator between turns is enough, I find that 45 minutes is better.
I tried this recipe for the first time today and it came out really well! I don’t have a food processor and my blender just didn’t get the job done so the whole dough making process was difficult. In fact the dough was still pretty dry and I had to add extra water. I’ll have to keep practicing! In any case the finished product was delicious. Thanks, of all the blogs I have visited, I think this one is the best.
im only young but i needed a recipe for scool, it was gr8 and my teacher gave me an A!! thanx for the help! x x x
My five year old and I made these along with the dough you included the link to. All my family can say is YUMMMMM! Thanks!
I’ve used this recipe and several variations of the ingredients for years. I use frozen pastry and to seal it I run a bit of water on the finger tips along the outer edge before folding over. then you can just press the dough together with your finger tips. To please the kids I sprinkle sugar on the top after putting on the egg wash. They are a definite hit!
I just found your site and I focused onto this recipe as apple turnovers are one of my favorite treats (though one I’ve never attemnpted myself).
Question. Do you have any tips on how to seal the filo?
I did my best to keep it moist, but I just couldn’t seal it. I managed to conclude that one does not seal filo the same way one seals pie-like shells. =
These were excellent–at least we loved them–even with storebought puff pastry. How thin do you roll the puff pastry out, though? Mine seemed a bit thick after baking. They were gobbled down and my six year old declared them “as good as marshmallows and better than chocolate chips!” Which is high praise from him. :)
Hello Elise, I love this recipe. I thought you might like this short extract from an eighteenth century book called “The Country Housewife’s Companion”, by William Ellis. Feeding the farmhands was a big effort in 1750, and apple pasties were just the thing.
“Of Apple-Pyes, and Apple Pasties, for Harvest and other Times”.
Apple Pyes and Pasties are a main Part of a prudent, frugal Farmer’s Family-Food, because the Meal and Apples that make them are commonly the Produce of his Land, and are ready at all Times to be made use of in Pyes or Pasties, for giving his Family and agreeable palatable Repast; a covered or turn-over Pasty for the Filed, and the round Pye for the House; the first being of a Make and Size that better suits the Hand and Pocket than the round Pye, and therefore are more commonly made in Farmers Families; for one, or a Piece of one, being carried in the Plowman’s and Plowboys Pocket, sustains their hunger till they come home to Dinner, and oftentimes pleases them beyond some sort of more costly Eatables; nor is it less wholesome than pleasant, for that the Ingredients of the Apple-pye are rather Antidotes against, than Promoters of the Scurvy. In short, it is the Apple Pye and Pasty, and Apples made use of in some other Shapes (particularly the famous Parsnip Apple) that I take to be some of the cheapest and most agreeable Food a Farmer’s Family can make use of.”