Apple turnovers

There's little room for disappointment with hot, steamy cinnamon-baked sultanas and apples inside a golden, flaky crust.

  • 30 mins cooking
  • Makes 18 Item
  • Print


Apple turnovers
  • 30 gram butter
  • 3 granny smith apples, peeled, cored, finely chopped
  • 2 tablespoon maple syrup
  • 1 tablespoon caster sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup sultanas
  • 1/4 cup slivered almonds, toasted
  • 2 sheets frozen puff pastry, thawed
  • 1 egg, lightly beaten
  • demerara sugar, to sprinkle (optional)


Apple turnovers
  • 1
    Melt butter in a large frying pan on medium. Add apple. Cook, Stirring occasionally, for 4-5 minutes until golden. Stir in maple syrup, caster sugar and cinnamon. Cook, stirring, for 4-5 minutes until liquid thickens.
  • 2
    Transfer mixture to a bowl. Stir in sultanas and almonds. Set aside for 15 minutes to cool, then chill until mixture is cold.
  • 3
    Preheat oven to hot, 200°C (180°C fan-forced). Line a baking tray with baking paper. Cut each pastry sheet into 9 even-sized squares.
  • 4
    Spoon 2 teaspoons apple mixture onto one half of each pastry square. Brush edges with egg. Fold pastry over filling to form a triangle, pressing edges firmly with a fork to seal. Brush with remaining egg. Sprinkle with a little sugar, if you like.
  • 5
    Bake for 15-20 minutes until golden. Allow to cool on trays.


These turnovers will keep in an airtight container in the fridge for up to 3 days. Wrap individually in plastic wrap and pack into lunch boxes.