Apple turnover recipe with puff pastry: 59 photos
Apple Turnovers
FAQ
flaky puff pastry triangles. This apple turnover recipe includes a delicious homemade filling that's baked inside flaky puff pastry triangles.);})();(function(){window.jsl.dh(-VzHZvf7HtWowPAPsp-dsAI__105,
To keep the turnovers from getting soggy you must use cornstarch in the filling mixture, seal the pastry with egg wash, chill them before baking, and bake them long enough in the oven.
What's the Difference Between a Turnover and Strudel? A turnover is a baked good made from puff pastry that's filled with cooked fruit and is sealed by turning the dough over onto itself. Strudels, on the other hand, have a dough that's stretched wildly thin. A filling is then layered in and the pastry is rolled.
six. Classic puff pastry gets six. Continue refrigerating it after each two turns (or more often if necessary) until all six turns are completed. Keep track of how many turns you've made. When all six turns are done, put the dough in the refrigerator for at least an hour (preferably 3 or 4 hours).);})();(function(){window.jsl.dh(-VzHZvf7HtWowPAPsp-dsAI__118,
Legend has it that in 1630 in St. Calais, in the Sarthe region of France, an epidemic had spread. The lady of the town, or the Chatelaine, in an effort to relieve their suffering, supplied the afflicted people with flour and apples. The resulting pastry was what we now know as apple turnovers.