Pastry

Apple Pastry

Name: Apple Pastry
Cook time: 18 min
Total time: 18 min
Yield: 6 pieces
Ingredients: 1 roll of fresh puff pastry; 1 big apple (e.g., Boskoop); 1 tbsp lemon juice; 2 tbsp sugar; ½ tsp cinnamon; 1 tsp cornstarch; 1 egg yolk + 1 tbsp milk (for brushing); 1-2 tbsp maple syrup (for brushing); Optional: a little powdered sugar for dusting

These apple turnovers are not only delicious but also visually stunning! Perfect for any occasion

Servings

6 pieces

Cook Time 18 minutes

Ingredients

1 roll of fresh puff pastry
1 big apple (e.g., Boskoop)
1 tbsp lemon juice
2 tbsp sugar
½ tsp cinnamon
1 tsp cornstarch
1 egg yolk + 1 tbsp milk (for brushing)
1-2 tbsp maple syrup (for brushing)
Optional: a little powdered sugar for dusting

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Directions

1
Peel, core, and dice the apple. Mix with lemon juice, sugar, cinnamon, and cornstarch. Lightly sauté the apple pieces in a pan over medium heat, then let some of the juice drain off.
2
Cut the puff pastry into 6 equal squares. Make four cuts from each side toward the center (without cutting all the way through).
3
Place the apple filling on one of the four sections. Fold the opposite section over the filling. Cut four small slits into the two remaining strips and alternately fold them over the filling (left, right, left, right) to create a lattice pattern.

Nothing sticks. Everything releases.

Your cake comes out clean, every single time.

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4
Place the turnovers on a baking sheet lined with parchment paper, brush with the egg yolk-milk mixture, and bake at 200°C (390°F) for about 18-20 minutes until golden brown.
5
Brush immediately with maple syrup for a beautiful shine. Optionally, dust with some powdered sugar.

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FAQ

Apple Pastry Questions

Why does my puff pastry lattice fall apart when I try to fold it?

This usually happens if your pastry got too warm while you were working with it, so it turns soft and tears easily. Keep the dough cold until you actually need it, and work quickly once you start cutting and folding the strips over the filling.

Can you use a different apple variety if you don't have Boskoop?

Sure, any firm apple that holds its shape when sauteed will work well here. Just make sure it's not too watery, since the recipe already has you drain off extra juice after cooking to keep the pastry crisp.

How far ahead can you prepare the apple filling?

You can make the apple filling and let it cool completely before you need to assemble the turnovers, that way it won't melt the butter in the pastry. Just keep it covered in the fridge and give it a quick stir before filling your squares.

How do you store the baked turnovers so they stay crisp?

These are really at their best fresh out of the oven while that maple glaze is still shiny and the pastry is crackly. If you have leftovers, store them loosely covered at room temperature and pop them back in a hot oven for a few minutes to bring back the crunch.

What's the most common mistake people make with the filling?

Skipping the saute step or not draining the apples enough is the big one, since that extra liquid can make your pastry soggy instead of golden and flaky. Give the apples a few minutes in the pan and really let that juice run off before you spoon the filling onto your squares.

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