Michelle Darmody: How to make the classic apple turnover — and mistakes to avoid

These turnovers can be made with puff or filo pastry. I like the lightness and crispness of filo; it gives a satisfying crack when you bite into it.

Apples are hanging off tree branches, and there seems to be a particular russet glow on the fruit this year due to the warm weather over the past few months.

Overflowing apple trees are the ultimate sign that autumn is on the way and that summer is coming to a close.

When any fruits are in season, the price generally comes down and it is a great time to bake with them - and in the case of apples to make use of their versatility.

I like to follow the first part of this recipe and store the stewed apple in the fridge or freezer. It is ideal with yogurt or on porridge in the mornings.

When we were young, we used to core an apple, fill the inside with raisins and brown sugar and pop it in the oven. After a half an hour you have the simplest dessert.

These turnovers can be made with puff or filo pastry. I like the lightness and crispness of filo; it gives a satisfying crack when you bite into it.

Plain filo pastry can be a little tasteless, but it comes into its own when layered with butter.

You spread the butter between each sheet, laying each one on top of the other until the pastry is thick enough, and strong enough, to hold the filling.

Apple Turnover

recipe by:Michelle Darmody

These turnovers can be made with puff or filo pastry. I like the lightness and crispness of filo; it gives a satisfying crack when you bite into it.

Servings

4

Preparation Time

 20 mins

Cooking Time

 15 mins

Total Time

 35 mins

Course

 Baking

Ingredients

• 2 medium-sized cooking, peeled, cored and diced

• 1 tbsp water

• 1 tbsp honey

• ½ tsp ground cinnamon

• 3 tbsp butter

• 16 sheets filo pastry, thawed

• Icing sugar for dusting

Method

1. Add the apple, water, honey and cinnamon oo a saucepan and place over a low heat. Allow to bubble away for about ten minutes until the apple pieces are softened but still have some bite.

2. Preheat your oven to 180ºC/gas mark 4 and line a large flat baking tray with parchment.

3. Melt the other two tablespoons of butter and set aside.

4. Place the first filo sheet on a clean work surface or a large plate.

5. Brush the entire sheet with the melted butter. Repeat and place the next sheet on top. Continue to layer until it is four sheets in thickness.

6. Place two tablespoons of the apple filling down one side of the pastry sheets. Fold the sheets over the filling so it looks like a rectangle.

7. Pinch the edges shut.

8. Continue to make three more turnovers.

9. Place the turnover onto the prepared baking tray and place the pinched side down so it is on the underside when baking.

10. Brush the four turnovers with the remaining melted butter and bake for about 15 minutes or until the pastry is light brown

11. Once cool enough to handle gently transfer onto a wire rack to cool completely and lightly dust with icing sugar.

Baker's Tips

• Filo pastry sheets are thin and fragile. If not thawed properly or handled properly, they tear easily so it is best to ensure they are completely thawed, so they are pliable enough to fold over without cracking.
• The best way to defrost them is to do it slowly in the fridge overnight, then bring the pastry to room temperature before you use it. Keep the sheets airtight while defrosting.
• When you are preparing your other ingredients, keep the filo pastry under a damp tea towel to keep it moist, so it does not begin to harden. It is also good to work quickly with the sheets once you start to layer them up.
• You can use a plain-tasting oil, such as sunflower oil, instead of the butter if you wish. This step with either butter or oil is necessary to create crispness and add body to the pastry.
• The sheets might wrinkle a bit when you are brushing and layering them. Do not worry— it is in their nature and will not adversely affect the finished result.
• It is best to ensure your work surface and hands are completely dry when working with the pastry sheets. If they are not, the pastry will tear and rip.
• I find apple recipes like this are great for using any leftover Christmas mince, if you have some earlier in the year. I add a tablespoon to the stewing apples.

Three delicious variations

Apple turnover with butterscotch sauce

While caramel is made with white sugar that is turned a rich golden over heat, butterscotch sauce is made by simmering brown sugar, butter and cream. 

It is important to use room temperature cream in the recipe as cold cream will affect the consistency.

Place 40g soft butter, 40g light muscovado sugar and of 40g golden syrup into a saucepan and simmer over a low heat until the sugar is dissolved.

Remove and stir in 70mls of cream.

Apple and blackberry turnover

For this version I add a ½ tsp of orange zest in place of the cinnamon and add a generous handful of blackberries after the apple is stewed.

Stir them in while the apple is cooling and set aside. Then follow the rest of the recipe.

Hazelnut and pecan nut

Nuts and apples are a wonderful mix. I particularly like hazelnuts and pecan nuts with this autumnal recipe.

It adds an extra level of flavour if you toast the nuts in a dry pan before chopping and adding them to the recipe.

I use 100g of a mix of pecan and hazelnuts and stir them into the apple just before I fill the pastry sheets.