Apple Turnovers Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g ready-made puff pastry (or frozen puff pastry, thawed)</li><li class="ingredients-single-item">3 medium apples (approximately 450g), preferably Granny Smith or Braeburn</li><li class="ingredients-single-item">2 tbsp fresh lemon juice</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">30g light brown sugar</li><li class="ingredients-single-item">2 tbsp cornstarch</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">2 tbsp demerara sugar (for sprinkling)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Sharp knife or pastry cutter</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (180°C fan) and line a baking tray with parchment paper. Take your puff pastry out of the refrigerator about 15 minutes before using to slightly soften, making it easier to roll and shape while still keeping it cool enough to maintain its layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Prepare the apple filling by peeling, coring, and dicing the apples into small 1cm cubes. Small, uniform pieces will ensure even cooking and prevent the pastry from tearing. Immediately toss the diced apples with lemon juice in a medium bowl to prevent browning.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate small bowl, mix together granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and salt. The cornstarch is crucial as it will thicken the apple juices during baking, preventing soggy pastry. Add this mixture to the apples and stir until every piece is evenly coated.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>On a lightly floured surface, roll out the puff pastry to approximately 3mm thickness. For maximum flakiness, ensure your pastry stays cold throughout this process – if it begins to feel too soft or warm, return it to the refrigerator for 10 minutes. Cut the pastry into 8 equal squares, approximately 12-13cm each side.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Place about 2 tablespoons of the apple filling in the center of each pastry square, being careful to leave at least a 1.5cm border around the edges. Avoid overfilling, as this can cause the turnovers to burst open during baking. Using your fingertip or a small pastry brush, lightly dampen two adjacent edges of each square with water.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Fold each square diagonally to form triangles, gently pressing the edges together to seal. The dampened edges will help create a tight seal that prevents filling leakage. Using the tines of a fork, firmly crimp the edges to ensure they're well sealed and to create a decorative border.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer the turnovers to your prepared baking tray, spacing them about 5cm apart to allow room for expansion. Cut a small slit in the top of each turnover to allow steam to escape during baking – this is essential to prevent them from bursting at the seams.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Brush each turnover generously with beaten egg, ensuring you cover the entire surface for an even golden finish. This egg wash creates that beautiful bakery-quality shine and color. Sprinkle with demerara sugar for a delightful crunch and sparkle.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 18-20 minutes until the turnovers are puffed and deeply golden brown. You'll know they're ready when you can see the layers have separated and the edges are crisp. The filling should be bubbling slightly through the steam vent.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the turnovers to cool on the baking tray for 5 minutes before transferring to a wire rack. This brief resting time allows the filling to set slightly while keeping the pastry crisp. Serve warm for the most delightful experience, when the contrast between the crisp exterior and tender, juicy filling is at its peak.</li></ol>