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Lazy Apple Turnovers

Easy apple turnovers made with puff pastry and served with vanilla ice cream and salted caramel sauce. This simple recipe is the perfect low effort dessert. 
Course Dessert
Cuisine Australian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Sally

Ingredients

  • 2 sheets frozen puff pastry thawed
  • 1 egg
  • 1 tablespoon white sugar

Filling:

  • 2 cups apple, chopped and peeled*
  • 1 ½ cups water
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon

To Serve (optional):

  • salted caramel sauce
  • vanilla ice cream

Instructions

  • In a small saucepan place all filling ingredients, stirring to combine and bring to the boil. Let the apples boil for about 10 minutes or until soft and translucent. Set mixture aside to cool.
  • Lay frozen puff pastry sheets out on the kitchen bench and let thaw while the filling mixture is cooling.
  • Preheat your oven to 180°C. Cut puff pastry sheets into 4 squares to be really easy, or use a bowl or glass to cut out 4 circles in each sheet to get the finished half-moon shape like in my photos.
  • Place a small spoonful of the cooled apple mixture, being sure to drain off the excess liquid so you have apple only, in the centre of your pastry shapes.
  • Crack the egg into a small bowl and whisk with 2 tablespoons of water to create an egg wash. Brush the edges of your pastry around the filling with the egg wash and fold in half using a fork to carefully press down and seal the edges together.
  • Place on a tray lined with baking paper, brush with egg wash and sprinkle some white sugar over the top for added crunch and sparkle. Bake for 15 minutes or until the tops are golden. For maximum satisfaction, serve warm with a scoop of vanilla icecream and a generous drizzle of salted caramel.

Notes

*I used pink lady apples as they were on sale and I love the flavour. These tend to be larger in size and 2 apples was enough for 2 cups once chopped.
I used this vegan salted caramel sauce.
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